Easy Ground Beef Patties
Perfectly seasoned, restaurant-quality beef patties with a caramelized crust and juicy center. These simple patties cook in just 10 minutes and deliver maximum flavor with minimal effort. Master this foundational technique for burgers, protein bowls, or standalone entrees.
Prep Time : 10 min
Cook Time : 10 min
Servings : 4
10 min
10 min
4
Ingredients
For the Patties
• 700g ground beef (80/20 blend) — this one on Amazon
For the Seasoning Blend
• 10g fine sea salt
• 4g freshly ground black pepper
• 4g garlic powder
• 3g onion powder
For Cooking
• 20ml avocado oil — this one on Amazon
• 30g unsalted butter
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Directions
- Portion and Shape the Patties
Divide the 700g ground beef into 4 equal portions of 175g each. Gently form each portion into a patty about 2cm thick, handling the meat as little as possible to maintain tenderness. - Create Center Indentations
Press a shallow indentation (about 1cm deep) into the center of each patty using your thumb. This prevents the patties from puffing up into a dome shape during cooking and ensures even thickness. - Season the Patties
Combine the 10g salt, 4g black pepper, 4g garlic powder, and 3g onion powder in a small bowl. Season both sides of each patty generously with the spice mixture, pressing gently to help it adhere. - Preheat the Skillet
Heat a cast iron skillet over high heat until smoking hot, about 3-4 minutes. Add the 20ml avocado oil and swirl to coat the pan surface. - Sear the First Side
Place patties in the hot pan, leaving space between each. Cook undisturbed for 4 minutes until a deep brown, caramelized crust forms on the bottom. Resist the urge to move or press them. - Flip and Finish Cooking
Flip the patties using a sturdy spatula. Immediately add the 30g butter to the pan, letting it melt around the patties. Cook for another 3-4 minutes, spooning the melted butter over the patties continuously. - Rest Before Serving
Transfer patties to a clean plate and let rest for 3 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
*Notes :
- The 80/20 beef blend (80% lean, 20% fat) is crucial for juicy, flavorful patties—leaner beef ratios will result in dry, tough texture.
- Never press down on patties while cooking as this squeezes out precious juices and fat, leading to drier results.
- For food safety, ensure patties reach a minimum internal temperature of 71°C (160°F) when measured with a meat thermometer.
- These patties work beautifully on burger buns, over salads, with roasted vegetables, or alongside mashed potatoes.
Nutrition Facts
( per serving )
Calories
~548 kcal
Protein
30 g
Fat
48.5 g
Carbs
0 g
Calories
~548 kcal
Protein
30 g
Fat
48.5 g
Carbs
0 g
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Easy Ground Beef Patties
Ingredients
Method
- Divide the 700g ground beef into 4 equal portions of 175g each. Gently form each portion into a patty about 2cm thick, handling the meat as little as possible to maintain tenderness.
- Press a shallow indentation (about 1cm deep) into the center of each patty using your thumb. This prevents the patties from puffing up into a dome shape during cooking and ensures even thickness.
- Combine the 10g salt, 4g black pepper, 4g garlic powder, and 3g onion powder in a small bowl. Season both sides of each patty generously with the spice mixture, pressing gently to help it adhere.
- Heat a cast iron skillet over high heat until smoking hot, about 3-4 minutes. Add the 20ml avocado oil and swirl to coat the pan surface.
- Place patties in the hot pan, leaving space between each. Cook undisturbed for 4 minutes until a deep brown, caramelized crust forms on the bottom. Resist the urge to move or press them.
- Flip the patties using a sturdy spatula. Immediately add the 30g butter to the pan, letting it melt around the patties. Cook for another 3-4 minutes, spooning the melted butter over the patties continuously.
- Transfer patties to a clean plate and let rest for 3 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
Notes
- The 80/20 beef blend (80% lean, 20% fat) is crucial for juicy, flavorful patties—leaner beef ratios will result in dry, tough texture
- Never press down on patties while cooking as this squeezes out precious juices and fat, leading to drier results
- For food safety, ensure patties reach a minimum internal temperature of 71°C (160°F) when measured with a meat thermometer
- These patties work beautifully on burger buns, over salads, with roasted vegetables, or alongside mashed potatoes