Cooking halal burger patties: fat content, pan, doneness

Halal burger patties need high heat, a heavy pan and about three to four minutes per side. What matters most is the fat content of the meat, because melting fat keeps the juice inside the patty until the crust has formed. As a main course, count on roughly 150 to 200 g of meat per person. The Reinweide burger patty pack weighs 300 g.

What you need

• Burger patties 300 g made from beef, or minced beef 500 g to shape yourself
• salt and coarsely ground pepper
• a little neutral oil with a high smoke point
• a heavy iron or stainless steel pan
• buns and sides to taste

How much fat belongs in a burger patty

A patty needs fat, because fat melts while frying and holds the juice in the meat. Reinweide therefore offers minced beef 500 g in two fat levels, 0 percent and 10 percent. For burgers, the 10 percent option is the better choice. The lean option works better in sauces, fillings and soups.

Buying a ready-shaped patty saves that step. The Reinweide burger patties are made from beef and are already cut for the pan and the grill. Which type of meat suits which dish is explained in the article on the differences between beef, veal and lamb.

How to cook the patties in a pan

• 1. Take the patties out of the fridge about 20 minutes before cooking so they do not go into the pan ice cold.
• 2. Heat the empty pan on a high setting, then brush or rub it with a thin film of oil.
• 3. Put the patties in and leave them alone for three to four minutes. Do not slide them, lift them or press them.
• 4. Turn them once, season with salt and pepper, then cook for another three to four minutes.
• 5. If you want cheese, add it after turning and take the pan off the heat as soon as it softens.
• 6. Let the patties rest for two minutes on a warm plate before they go into the bun.

How to tell when a patty is done

Minced meat is treated differently from a steak and is cooked through rather than to a pink centre. The patty is ready when the juice running out is clear instead of reddish and the centre springs back under light pressure. The cooking instructions on the packaging remain decisive. The times above are based on experience and depend on pan, stove and the thickness of the patty.

Two mistakes that cost you a good burger

• Pressing down with the spatula. The juice runs into the pan, burns there and is missing from the meat. Pressure does not cook a patty faster, only drier.
• Kneading too long while shaping. The longer minced meat is worked, the firmer and more rubbery it gets. Press the meat together loosely, make a small dent in the middle, done.

Can I shape patties from minced meat myself

Yes, and for many people that is the more flexible option, because thickness and diameter are up to you. From 500 g of minced beef you get four to six patties, depending on size. Shape them slightly wider than the bun, because meat contracts while cooking.

Do burger patties have to be defrosted first

At Reinweide the patties arrive chilled and not frozen, because processing only happens on demand. If you froze them yourself, defrost them in the fridge. How much time that takes is explained in the article on defrosting meat properly.

Are the burger patties at Reinweide halal

Yes. The entire Reinweide range is halal. There is no second line and no exception for individual items. The beef comes from Austria, and slaughter and processing happen on demand rather than for stock.

You will find the burger patties 300 g and the minced beef 500 g in the Reinweide shop. Orders placed by Sunday 23:59 run in the week cycle that follows, delivery is planned for Thursday and arrives chilled.