Beefburgers
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 15–20 minutes
- Total time
- 35–40 minutes
Heat / oven settingHob: medium heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 0.75 | |
| 60g | |
| 75g beaten egg, weighed without shell (beat whole eggs and weigh the amount needed) | |
| 1.5 tsp | |
| 1.5 tbsp | |
| 6 | |
| 6 leaves | |
| 1.5 |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Large frying pan
- Spatula
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Prepare lettuce, tomato and onion first on a clean board. Keep salad covered and separate from raw mince. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth. For a fractional egg quantity, beat the egg first, then weigh the stated amount without shell.
Shape patties
Mix mince, onion, breadcrumbs, egg and herbs. Form six equal patties about 1.5cm thick. Wash hands and sanitise raw-contact equipment.
Cook
Heat oil in a large frying pan. Cook burgers for 7–10 minutes each side, adjusting heat to avoid burning.
Check centre
Check the centre reaches 75°C for at least 30 seconds with a clean food thermometer; continue cooking if needed. Burgers must be cooked all the way through; do not serve rare.
Assemble
Lightly toast buns if desired. Use clean utensils to put salad and a cooked burger into each bun. Serve promptly.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Lean beef supplies protein and iron. Wholemeal buns add fibre. Adding salad improves vegetable variety.
Practical skills
Shaping minced meat, pan-frying, safe temperature checks and assembly.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.