Craft a restaurant-quality organic beef burger in your own kitchen using our award-winning Organic Beef Steak Mince. With careful seasoning, minimal handling, and confident heat, you’ll get a burger that’s deeply savoury, incredibly juicy, and elegantly simple—just as a premium burger should be.

What makes this burger special

• Single-source, organic beef: naturally rich flavour; no fillers required.

• Minimal ingredients: lets the quality of the meat shine.

• Professional technique: from salting to searing, every step preserves juiciness and texture.

Yield & timing

• Serves: 4

• Prep: 15 minutes (plus 30 minutes chilling)

• Cook: 6–8 minutes

Ingredients (for 4 burgers)

• 800g The Organic Butchery Award-Winning Organic Beef Steak Mince (ideally ~20% fat)

• 8–10g fine sea salt (about 1¼–1½ tsp)

• 1 tsp freshly ground black pepper

• ½ tsp onion powder (optional, for gentle sweetness)

• ½ tsp garlic powder (optional)

• 4 brioche or potato buns

• Neutral oil or beef tallow, for the pan/grill

• To finish: 4 slices mature cheddar or your preferred cheese (optional), pickles, crisp lettuce, ripe tomato, thin red onion, and your favourite sauce

Chef’s note: With mince of this calibre, skip eggs and breadcrumbs. They dilute flavour and can tighten the texture.

Equipment

• Digital scales (for even patties)

• Cold tray or plate + baking paper

• Cast-iron skillet or preheated grill

• Instant-read thermometer

• Fish slice/metal spatula

Step-by-step method

1. Portion & shape (gently):
   Divide mince into 4 x 200g portions. With light hands, form rounds about 10–12 cm wide and 2 cm thick. Don’t knead—just press together until the patty holds. Make a small thumb indent in the centre to prevent doming.

2. Season smartly:
   Mix pepper, onion powder, and garlic powder. Sprinkle the outside of each patty evenly. Salt just before cooking(Step 4) to avoid drawing out moisture too early.

3. Chill for structure (recommended):
   Place patties on baking paper, cover, and chill 30 minutes. This firms edges for a cleaner sear.

4. Preheat hard:
   Heat a cast-iron skillet over medium-high until lightly smoking, or preheat your grill to high. Lightly oil the cooking surface. Salt both sides of each patty right before they hit the heat.

5. Sear for crust:
   Cook 3–4 minutes on the first side without moving. Flip once, add cheese (if using), and cook 2–3 minutes more. Aim for a deep mahogany crust.

6. Check doneness & rest:
   For food safety, cook burgers until the centre reaches a safe 75°C (instant-read thermometer), then rest 2–3 minutes. Carryover heat will finish the job while juices redistribute.

7. Toast & build:
   Lightly toast buns in the pan/grill for 30–60 seconds. Stack with sauce, lettuce, tomato, the rested patty, pickles, and onion.

Professional tips & variations

• French-Bistro Butter Baste: In the last minute, add 1 tbsp butter and a sprig of thyme; baste for a glossy finish.

• Peppercorn Upgrade: Mix cracked black pepper with a ½ tsp Dijon and brush lightly on the flipped side before cheesing.

• Smash-Style (thinner, crisper): Use 8 x 100g balls. Press hard for 10 seconds on a ripping-hot skillet; cook 90–120 seconds, flip, cheese, and finish 45–60 seconds.

• Umami Edge (still purist): Add ½ tsp Worcestershire to the outside of each patty just before searing—not mixed in—to avoid tightening the mince.

Sauce suggestions (choose one)

• House Burger Sauce: 3 tbsp mayo + 1 tbsp ketchup + 1 tsp Dijon + 1 tsp finely chopped gherkins + pinch smoked paprika.

• Truffle Mustard Aioli (luxury): 3 tbsp mayo + 1 tsp Dijon + ½ tsp truffle oil + squeeze of lemon + pinch sea salt.

Bun & topping pairings

• Classic Premium: Brioche, cheddar, dill pickles, tomato, shredded lettuce, house sauce.

• Old English: Potato roll, smoked cheddar, caramelised onions, mustard, watercress.

• Blue & Fig (indulgent): Sesame bun, blue cheese, fig relish, rocket.

Make-ahead & freezing

• Form patties, chill 30 minutes, then freeze flat on a tray. Once solid, bag with baking paper between patties. Cook from frozen on medium heat, allowing a little extra time, and verify 75°C at the centre.

Troubleshooting

• Dry burger? Heat too low (no crust) or overcooked. Use a thermometer; sear hotter, shorter.

• Crumbly patty? Overly lean mince or over-handling. Aim for ~20% fat and gentle shaping.

• Bulging centre? Add a deeper thumb indent before cooking.

Elevate burger night with The Organic Butchery’s award-winning Organic Beef Mince—minimal ingredients, maximum flavour, impeccably cooked.