Basic Ingredients (for ~4 patties)
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1 lb ground meat (beef, turkey, chicken, or plant-based alternative)
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1 small onion, finely chopped (optional)
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1 egg (helps bind, optional for lean meats or veggie patties)
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1/4 cup breadcrumbs (optional, for texture)
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1–2 cloves garlic, minced (optional)
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1 tsp salt
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1/2 tsp black pepper
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1 tsp Worcestershire sauce or soy sauce (optional, adds umami)
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2–3 tbsp oil for frying
Instructions
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Prepare the mixture:
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In a large bowl, combine ground meat, onion, garlic, egg, breadcrumbs, salt, pepper, and any optional sauces.
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Mix gently until just combined (overmixing can make patties tough).
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Form the patties:
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Divide the mixture into equal portions and shape into round, flat patties about 1/2 inch thick.
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Make a small indentation in the center of each patty with your thumb—this helps them cook evenly.
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Heat the pan:
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Use a skillet or frying pan over medium heat. Add oil and let it get hot.
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Pan-fry the patties:
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Cook patties for 3–5 minutes per side (depending on thickness), until browned and cooked through.
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For beef, cook to your desired doneness (medium-rare: 145°F, medium: 160°F, well-done: 165°F).
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For poultry or plant-based patties, ensure fully cooked through (165°F for poultry).
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Serve:
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Let patties rest for a few minutes. Serve as-is, in a bun with toppings, or alongside veggies or a salad.
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Tips for Perfect Pan-Fried Patties
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Don’t overcrowd the pan: Cook in batches if needed so patties brown properly.
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High heat first: Sear to get a golden crust, then lower heat slightly to cook through.
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Add flavor: Herbs like parsley, thyme, or spices like paprika can elevate the flavor.
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Cheese lovers: Add a slice of cheese on top in the last minute of cooking for a melty finish.
I can also give a crispier, “burger-style” variation that uses a light breadcrumb coating and pan-frying trick for a golden exterior while keeping the inside juicy.
Do you want me to share that version too?
