Burger Patties

Ironically, I thought when we turned paleo we would never see another burger again, and I could not have been more wrong!  Yes, the days of a soft bun or a McDonalds burger are gone, but what has replaced them is a big fat juicy homemade burger patty.  Note, I said homemade, burgers and sausages bought from the store are normally loaded with wheat to bulk them up and bind them.  Which is why,  I prefer to to make them at home, where I know exactly what has gone into them and what is being fed to my family, plus it is way more economical and really so easy.

There are two ways to prepare them either way is great but really depends on how much time you have available…

  • The Fast and Furious – mix all the the ingredients together in a food processor and blitz 
  • The Loving and Gentle –  chop the onion, add all the ingredients together in a bowl and using your hands massage the ingredients together until well mixed

Personally, I go for the fast method, as I just never seem to have enough hours in the day and everything in my world is about speed and simplicity, that being said the patty is more refined and less textured, whereby the loving method, time and effort spent massaging the ingredients together will result in a beautiful chunky textured patty.

These patties need to be made up in the afternoon and left to rest in the fridge for a few hours before cooking.  Cooking them is so fast and simple, either on the BBQ / braai or a quick fry in a really hot pan on either side, then into a preheated oven at 180ºC for 10-15 min.


Once the meat mixture is made, to ensure even sized patties, I spoon the mixture into a greased measuring cup, really pushing it down hard to compact it, then using a knife, scrape around the sides, turn it upside down, tap the top a few times and then juggle the patty gently out onto a baking tray lined with parchment paper.

Refrigerate the patty Cover the top with another piece of baking parchment and leave in the fridge for a few hours.  Once cooked they can be served wrapped in lettuce, or on a big slice of roasted butternut, dollop with loads of mayo, and enjoy…


Burger Patties
Yields 8
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Prep Time
30 min
Prep Time
30 min
  1. I kg organic or grass-fed minced beef
  2. 1 large or 2 small red onions
  3. 1 organic egg
  4. 1 Tbsp himalayan salt
  5. 1 Tbsp mixed dried herbs
  6. 1 Tbsp meat spice
  7. 1 Tbsp tapioca flour or arrowroot
  8. 3 Tbsp organic apple sauce
  2. In a food processor, pulse the onion until fine, then add the rest of the ingredients and blitz for a few seconds - not too long or else the meat will become very fine
  4. Chop the onion finely, whisk the egg, and mix everything together in a big bowl, then stick your clean hands in and really massage and mush all the ingredients together, go know you'll love it!!
  5. Using a 1 cup measuring cup (hope that makes sense), spoon in the meat until halfway
  6. Press down really hard with the back of a spoon
  7. Run a knife between the edge of the cup and the meat, turn it upside down and juggle out the patty onto a baking tray lined with parchment paper.
  8. Repeat until all the patties are completed
  9. Cover the patties with another layer of paper and refrigerate for a few hours until ready to cook.
  1. Either BBQ them, or
  2. In a very hot frying pan, brown both sides well then bake in a preheated oven at 180ºC for 10-15min until ready.
Eighty 20 Nutrition

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