Hamburger Patties


Preparation info

  • Difficulty


  • Makes


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

These are my friend Didi’s. Her mum, Helen, often made these for us when we went to their house after school. This will make about eight delicious soft patties. I like mine more oval-ish than round and love them with the sautéed tomatoes (overleaf) and some bread, although chips are good, too. You can easily add some extra spices to the mixture — cumin, ground coriander or paprika would be nice. And you could make these all beef, if you prefer. The patties can also be eaten on a roll with a few slices of ripe and sweet tomato, a bit of lettuce, cheese or other fillings. You will need a good non-stick frying pan as no oil is used for the cooking here.


  • 4 slices white bread
  • about 125 ml(4 fl oz/½ cup) milk
  • 500 g(1 lb2 oz) minced (ground) pork and beef
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • juice of 1 lemon


Tear the bread into pieces and put it in a small bowl. Add the milk and leave it to soak for a while, turning the bread over a few times with a spoon until it has completely collapsed.

Put the meat and parsley in a bowl and season well with salt. Add the bread and milk mixture and then knead and squish the mixture through your fingers until it is completely smooth. Divide into 8 portions and shape into balls or ovals (your mixture might be quite soft and wobbly to shape but that’s what makes the cooked patties so good).

Heat a non-stick frying pan on the stovetop. Put the patties into the hot pan and flatten them to about 1 cm(½ inch) thick. Fry them over medium heat until they are deep golden brown and crusty underneath, then gently flip them over with a spatula. Cook until the new underside is crusty and deep golden brown, then check that the inside is cooked through. Lift out onto a serving plate.

Mix the oil and lemon juice together, add some salt and pour over the patties while they are still warm.