Homemade Burgers — Juicy Patties, Just Beef and Salt
Minced beef with 20 percent fat, loosely shaped into 150 g patties, not kneaded, salted only in the pan. In a hot pan 3 minutes a side, turned once, cheese on for the last minute. Buns toasted in the pan. Egg and bread belong in Hacktätschli, not burgers — they make them dense.
A good burger needs two things that often go wrong at home: minced beef with enough fat, and patties that are not kneaded. No egg, no bread, no onion in the meat — just beef and salt. Then the patty stays juicy and falls apart as you eat, instead of being a meatball. The rest is toasting the buns, mixing the sauce and setting the table so everyone builds their own.
Ingredients
- 600 g Minced beef (not too lean)
- 4 pieces Burger buns
- 4 slices Cheddar
- 4 leaves Lettuce
- 2 pieces Tomatoes
- 1 piece Onion (red)
- 8 slices Gherkins
- 1 tsp Salt
- Pepper
- 1 tbsp Rapeseed oil
Sauce
- 4 tbsp Mayonnaise
- 2 tbsp Ketchup
- 1 tsp Mustard
- 1 tbsp Gherkins (finely chopped)
Method
- 1
Shape the patties
Divide the mince into four and shape with a light hand into patties 1.5 cm thick and a little wider than the buns — they shrink. Do not knead, do not season. Press a dent into the centre so they do not dome. Refrigerate.
- 2
Sauce and toppings
Mix the mayonnaise, ketchup, mustard and chopped gherkins. Slice the tomatoes, cut the onion into thin rings, wash the lettuce. Everything onto the table.
- 3
Toast the buns
Halve the buns and toast cut side down in a dry pan for 1 minute until golden. That way they do not go soggy.
- 4
Cook the patties
Heat the oil in a pan until very hot. Lay in the patties, now salt and pepper generously, do not move for 3 minutes. Turn, salt again, cheese on, 2 to 3 minutes. Pink inside is fine.
- 5
Build
Sauce on both bun halves, lettuce on the bottom, patty with cheese, tomato, onion, gherkins, lid. Eat at once.
Tips
- The fat is the juice. Mince from Migros and Coop usually has 15 to 20 percent fat — ideal. 'Lean' or 'tartare' gives dry patties. At the butcher's: ask for chuck or brisket to be minced.
- On the barbecue: over direct high heat 4 minutes a side, lid down. Put the patties in the freezer 20 minutes first and they hold together when turned.
- Children build their own — that is half the fun. Small buns, half patties, and suddenly they eat tomato and lettuce too.
What can I substitute?
Chicken needs the egg and must be cooked through — 5 minutes a side. Season bean patties with cumin and paprika and fry 4 minutes a side; the vegetarian version.
The Swiss burger. Raclette melts best, Appenzeller is strongest.
More rustic and crustier. Soft buns are in the bread aisle at Migros and Coop — brioche buns are the best.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why do my burger patties turn dry?
Meat too lean, kneaded too firmly or cooked too long. 20 percent fat, shape loosely, 3 minutes a side over high heat and leave it pink inside. Salt only in the pan — salted beforehand, it draws out water and makes the patty dense.
Does egg belong in a burger patty?
No. Egg and bread bind and make the patty dense like a meatball. Pure minced beef with enough fat holds together on its own if shaped cold and not moved until the underside has a crust.
How long does a burger take to cook?
For a 150 g patty 1.5 cm thick: 3 minutes a side for pink, 4 for well done. Chicken or pork always through — 5 minutes a side or 72 °C core temperature.
How much does a homemade burger cost?
About 4 CHF per burger with Swiss minced beef, bun, cheese and all the trimmings. The takeaway burger costs three times as much with less meat.
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