Main dishes
Homemade Angus burger
Angus burgers with 150 g patties, lettuce, tomato, onion, ketchup and mustard. Pan-cook to a 71 °C centre without pressing out the juices.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- International
Ingredients
Patties
Assembly
Sauces
Method
Prepare the vegetables
Wash and dry 60 g lettuce. Slice 160 g tomato and cut 60 g onion into thin rings. Refrigerate on a board separate from raw-meat preparation.
Divide the meat
Divide 600 g Angus mince into 4 portions of 150 g. Keep cold and handle minimally; do not add egg or breadcrumbs.
Shape the patties
Shape patties about 11 cm across and 1.5 cm thick. Make a small central dent to reduce bulging. Refrigerate while heating the griddle.
Heat and season
Heat a heavy pan or griddle over medium-high heat for 3 minutes. Distribute 4 g salt and 1 g pepper over both sides just before cooking.
Cook to 71 °C
Cook about 4–5 minutes per side without pressing. Insert a thermometer from the side to the centre and reach at least 71 °C; cook longer if needed. Internal colour alone is not a reliable test.
Toast the buns
Move patties to a clean plate. Split 4 buns and toast cut sides for 1–2 minutes without burning. Use utensils that have not touched raw meat.
Assemble the burgers
Divide 40 g ketchup and 20 g mustard between bun bases. Add lettuce, one cooked patty, tomato and onion, then close with the bun top.
Serve freshly cooked
Serve one burger per person immediately. Fries and other sides are excluded from the recipe and nutrition estimate.
The step photos are illustrative.
Notes
Nutrition facts
1 of 4 servings
- Protein
- 32.6 g
- Carbohydrates
- 36.7 g
- Fat
- 32.7 g
- Saturated fat
- 11.9 g
- Fiber
- 2.4 g
- Sugars
- 8.4 g
- Sodium
- 933 mg
Informational estimate; brands, yield and uneaten fat or sauce affect the result. Quantities, times, servings and nutrition are AI proposals awaiting owner confirmation. Angus is approximated by generic 80/20 beef; buns are calculated at 60 g each.
Reference source: USDA FoodData Central — SR Legacy (abril de 2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Four burgers with 150 g meat each, shaped with minimal handling and cooked in a pan or on a griddle. Topped with lettuce, tomato, onion, ketchup and mustard, without cheese or bacon.
Angus identifies the cattle breed; it does not replace checking freshness or cooking temperature.
Frequently asked questions
Does Angus need a different cooking time?
Thickness and pan heat determine time, not breed alone. Minced beef must reach 71 °C in the centre.
Why not press the burger while cooking?
Pressing expels juices and can dry it out. Shape first and turn without squeezing.
Can I add cheese?
As an optional variation; it is not included in this version's ingredients or nutrition.
