Ingredients
Method
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