Basic Burger Patty

A held up half burger patty exposes the rare cooked burger patty.

It is very easy to get over-complicated when making burger patties, so sometimes it is worth getting back to the basics of just using a well-ground fatty meat, some salt, and the grill. Very, very simple, but so tasty! The patties need no more than good beef, good fats, and salt. 

What contributes to the perfect patty is great beef, the beef should be the highlight. Sure, you can have crazy toppings, loads of cheese and sauce, but the beef needs to shine through.

This recipe uses pure brisket but you can experiment with other meat combinations. Other options include cuts of chuck or short rib. All of these cuts have great fat content, a rich beefy flavor, and grind very well. A coarse grind can give a better texture than a finer grade. Another important factor is the fat to meat ratio, for a course blend 70:30 works well. 

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A burger with focus on the sauce-drizzled burger patty in the center.
The burger patty and its meaty flavor is the star of any hamburger.
An old hand-cranked grinder with coarsely ground beef sitting in a glass dish below.
Hand grinding your own beef for a basic burger patty ensures quality.
A held up half burger patty exposes the rare cooked burger patty.
A quality fresh thick burger patty can be cooked to your preferred doneness.

Basic Burger Patty Recipe

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A held up half burger patty exposes the rare cooked burger patty.
It’s easy to over-complicate making burger patties, so it is worth getting back to the basics of just well-ground fatty meat, some salt, and the grill.
Preparation 30 minutes
Cook 15 minutes
Ready in 45 minutes
Servings 4 Servings
CourseLunch
InfluenceGlobal
DifficultyExperienced
MethodGrill
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Ingredients

  • 2 pounds brisket
  • salt to taste

Equipment

  • meat grinder
  • grill

Directions

  • Trim the brisket of any gristle or other imperfections, then try and trim the fat to achieve a 70% meat, 30% fat combination.
  • Grind the meat on a coarse setting, or to your preference.
  • Once ground, disturb the meat as little as possible while making it into the patty shape. Make four patties.
  • Place the patties in the fridge to rest for 1 hour before cooking.
  • Preheat a griddle, skillet, or similar pan to a medium-low temperature. Preheat a second grill to hot or a single grill with a hot and cold zone.
  • Season the patty lightly with salt then slowly cook to almost your preferred doneness.
  • To finish, just before serving, sear on a hot grill.

Nutritional Information

Sodium: 179mgCalcium: 11mgPotassium: 748mgCholesterol: 141mgCalories: 352kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 17gProtein: 47gIron: 4mg

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Booma

About Boomas Bromage

After diving headfirst into a barbecue with the purchase of a custom offset smoker many years ago, Booma has slowly worked around many different forms of pits, taking the time to learn fire control first and then all the ins and outs of each style and form.

Learn more about Boomas Bromage
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