The Perfect Patty

The Perfect Patty

The patty is the hero of the burger! And everyone’s hero is different (this is our hero).  For the Red and Mixed Meat Boxes. 

  • Place some beef mince in a bowl and add lots of finely chopped fresh herbs, some grated garlic and finely chopped chili. Mix until well combined and shape into patties, about 2cm thick. 

  • Place a pan over medium heat with some oil. Fry the patties on both sides until golden and cooked to your liking. 

  • Remove from the pan and let them rest for 2-4 minutes before eating.

Optional Cheesy Centre:

  • Finely chop some rosemary leaves. Grate some cheese of your choice or use whole slices of cheese, we like to use grated cheddar or sliced halloumi. 

  • In a bowl, combine the beef mince with rosemary, some chopped chilli, 1 egg and seasoning. Mix well to combine. Take one portion and spread it flat into a small circle, pat the middle to make a shallow well. Then, put a tablespoon of the cheese or a cheese slice on top and wrap the beef around and over the cheese to cover. Shape into a ball, then flatten slightly into a burger. Repeat with remaining mince and cheese. 

  • If you want to fry the burgers, place a pan over a medium-high heat with enough oil to cover the base. Fry on both sides until cooked through and golden.

  • If you want to bake the burgers, bake them in a hot oven at 200°C for 15-20 minutes, until cooked through. 


If your patties need some firming up before cooking, pop them in the fridge for a few minutes before cooking. And don’t forget to let them rest for 2-4minutes after cooking before devouring.