Homemade Mutton Burger Patties in 20 Minutes
Four thick, juicy mutton patties from one pack of mince, with the simple seasoning and searing rules that keep them tender.
Raw materials
One pack of mince makes four patties of about 110 g.
Ingredients
Method
Handle the mince as little as possible. Warm hands make tough patties.
- 01Get set
Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan. Keep the mince cold.
- 02Season and mix
Mix the mince with the onion, garlic, salt, pepper and cumin. Mix only until just combined.
- 03Shape
Divide into four portions. Press each into a patty about 2 cm thick and slightly wider than your bun. Press a shallow dimple in the middle.
- 04Chill
Chill the patties for 10 minutes if you have time. They hold shape better.
- 05Sear
Heat a heavy pan with the oil on high. Cook for 4 minutes per side without pressing, until deeply browned and cooked through. Add the cheese in the last minute.
- 06Build
Toast the buns, add sauce and the patty, then top with lettuce, tomato and onion.
Questions
Why are my patties tough?+
Overmixing or overworking the mince. Mix lightly and shape gently.
Can I grill them?+
Yes. Grill over medium-high heat for 4 to 5 minutes per side.