Beef Patty Recipe

Prep aromatics

Finely chop the yellow onion and green bell pepper; mince the garlic. Measure out the breadcrumbs and seasonings so they are ready.

Heat a medium skillet over medium heat and add 1 tablespoon vegetable oil. When hot, add the chopped onion and bell pepper. Sauté for 4–5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic to the skillet and cook for 30–45 seconds until fragrant, taking care not to brown it.

Add the ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is a lot (leave a little for flavor).

Stir in the brown sugar, Worcestershire sauce, breadcrumbs, dried thyme, cayenne (if using), salt and black pepper. Cook for another 2 minutes to combine flavors. Remove from heat and let the mixture cool for 10–15 minutes — it should be warm but not hot when assembling so the pastry doesn't become soggy.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Lightly flour a clean work surface with the 2 tablespoons of flour. Unfold the thawed puff pastry sheets and roll gently to smooth seams; if using one sheet, cut into 4 equal squares for medium patties (for smaller or larger adjust accordingly).

Whisk the egg with 1 teaspoon cold water to make an egg wash and set aside.

Place about 3 tablespoons (approximately 1.5 oz) of the cooled beef mixture into the center of each pastry square, leaving a 1/2-inch border. Do not overfill — filling should come to just under the border when closed.

Brush the border of the pastry lightly with egg wash. Fold the pastry over the filling to form a turnover or oval patty, pressing edges to seal. Crimp the edges with a fork or roll them to make a tight seal. If desired, cut a small vent (a slit or an X) on top to allow steam to escape.

Transfer assembled patties to the prepared baking sheet, spacing about 1 inch apart. Brush the tops generously with egg wash and, if using, sprinkle sesame seeds and a pinch of coarse sea salt on each.

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pan halfway through, until the pastry is puffed and deep golden brown.

Remove from the oven and let the patties rest on the baking sheet for 5 minutes to set. Transfer to a wire rack for 2–3 minutes before serving so bottoms remain crisp.

Serve warm. These patties can be served alone, with a dipping sauce (ketchup, chutney, or hot sauce), or on a bun as a sandwich.