Another favorite of ours to make on weekends are definitely home made burger patties. They're so easy and you can really have them any way you like! Double win!!!
We usually use about 150g of meat per patty.
Remove from container and mash it around a bit. I noticed by doing this, it helps to bind the meat together and makes it a little chewier. But don't do it too long because then it will become too chewy and dense!
When you're done, form them into two patties. You can do this any way you like, but we shape it according to the bread bun :P
But general rule is, the thicker it is, the longer it takes to cook and you'll really need to make sure that the insides are cooked before the outsides burn so sometimes thinner patties are better.
I used to make patties with extra veggies, seasonings, bread crumbs and even a bit of egg. You can too! But it's just that we're on this pure ground beef patty thing right now :)
Season both sides with salt and freshly ground pepper and put it in the fridge to let it chill for at least half an hour.
Tip!
If you're using a container, place the lid on. If you're using a plate, place some cling wrap on because if you don't, the patty will dry out a bit.
When the patties are ready, pan fry them with a little butter and olive oil on medium heat. Meat patties tend to kinda puff up in the middle while you cook. To stop that, make an indentation in the middle. You could use the back of a spoon or your thumb. We were just having a bit of fun so we made more indentations across :P
When one side is done, flip over. This side will take about a minute less to cook. When you're done, remove from pan and place it on a plate.
Tip!
Never press the patty down when cooking because this releases the yummy juices and your patty will end up dry.
MAKING THE SIDE DISHES
We usually like more veg on the side than just chips because every other fast food serves chips with burgers!
Today we made butter sautéed veggies and mash.
Here we have butter sautéed mushrooms and onions.... just cut them up into similar sizes, heat up a pan with butter (make sure it doesn't burn!), put the onions in first, when they're almost translucent, put the mushrooms in and stir 'em around. Add some freshly ground pepper and a pinch of salt.
It takes 5 minutes. Seriously.
Then there's mash. Peel and chop two potatoes up into about inch sized chunks. Boil in salted water till they're soft (test it with your fork - if your fork goes thru a chunk easily, that means it ready to be mashed). Drain, add some freshly ground pepper, a dollop of butter and a quick glug of olive oil.
If you have a potato masher, use it. If not a fork does the job pretty well too!
Do a quick taste test. Add some table salt if needed. If not, then you're done!
Finally, plate it all up and enjoy your dinner!!!
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