Juicy Homemade Beef Burgers (Ready in 5 Minutes)
These easy homemade beef burgers are juicy, quick to mix, and perfect for weeknights or BBQs. Start with good beef mince, add Lu-gra Pattie Mix and cold water, and you’ve got a foolproof base for burgers, sliders, or meatballs the whole family will eat.
Equipment
- Large mixing bowl
- Fork or clean hands for mixing
- Kitchen scales or measuring spoons
- Frying pan or BBQ hotplate
- Spatula or tongs
- Plate or tray for resting patties
Ingredients
Burger Patties
- 1 kg Beef mince minced once
- 80 g Sausage Ingredients hamburger pattie mix about 7 Tbsp
- 100 ml Chilled water approx.
- Burger buns or brioche buns
Optional Add-ins & Serving
- ½ Small onion very finely diced (optional, if cooking straight away)
- Lettuce tomato, cheese, pickles, sauces – whatever you love
Instructions
Mix the patties
- Add the beef mince to a large bowl.
- Sprinkle the Sausage Ingredients pattie mix evenly over the meat.
- Use your hands or a fork to mix until the seasoning is spread through.
- Add the cold water
- Pour in the chilled water a little at a time.
- Mix well after each splash until the water is fully absorbed.
- The mince should feel slightly sticky and hold together easily.
Boost the flavour (optional)
- If you’re cooking the burgers straight away, mix through the finely diced onion. Skip the onion if you plan to store the mix raw for more than a day.
Shape the burgers
- Divide the mix into 6–8 even portions for standard burgers.
- Roll each portion into a ball, then press gently into a patty.
- Make them slightly wider than your buns – they’ll shrink a little when cooked.
- Chill for best results
- For extra juicy, well-set patties, cover and refrigerate for at least 1 hour.
- For maximum flavour, leave them overnight.
Cook the burgers
- Heat a frying pan or BBQ to medium–high.
- Cook patties for about 3–5 minutes per side, or until browned and cooked through.
- Rest on a plate for a couple of minutes.
- Build your burgers with buns and your favourite toppings.
- Slider Variation
Want sliders instead? (Mini Burgers)
- Divide the beef mixture into 12 or more small portions.
- Shape into mini patties, about the size of your slider buns.
- Cook for 2–3 minutes per side, or until cooked through.
- Serve in brioche slider buns with toppings.
- Use a toothpick through the centre to hold everything together and serve on a platter.
Notes
Raw burger mix or shaped patties:
- Store covered in the fridge for up to 3 days.
- Keep below 5°C and don’t leave sitting out on the bench.
- Cool quickly, then refrigerate and eat within 3 days.
- Reheat in a pan or microwave until steaming hot in the centre.
- Freeze raw or cooked patties in a single layer, then bag once solid.
- Use within 2–3 months for best quality.
- The same mix makes great meatballs – just roll smaller and bake or pan-fry.