Herb Burgers

Don't Make These Mistakes

Do not press on the patties while they cook; it squeezes out the juices.

Chill the shaped patties for 10 minutes if the kitchen is warm.

Keep the buns small; they are the largest source of sodium on the plate.

Making Herb Burgers

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1. Mix the beef, grated onion, parsley, thyme, garlic and pepper lightly with your hands until just combined.

   Mark done

2. Shape into 4 patties about 11 cm across and press a shallow dimple into the middle of each.

   Mark done

3. Heat a grill pan or large frying pan over medium-high heat. Cook the patties for 6 minutes a side, until browned and the centres reach 71°C / 160°F. Rest for 2 minutes.

   Mark done Start 6 min timer

4. Toast the buns for 30 seconds, spread with the mustard and fill with the lettuce, patties and red onion.

   Mark done Start 30 sec timer

After You've Cooked It

Cooked patties keep in the fridge for up to 3 days. Raw patties can be frozen for up to 2 months.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Good With

• A cucumber salad
• Shredded cabbage with lime
• Fresh pineapple

Common Questions About Herb Burgers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.