Burger Patties

Season 1 kg of ground meat loosely with about 20 g of "Burger & Steak" per kg. Mix briefly, do not knead.

Shape 6–8 patties (each 125–160 g) from the mixture, about 2 cm thick. Press a small indentation in the center with your thumb to prevent bulging. Smooth the edges.

Chill the patties covered for 20–30 minutes – this helps them hold their shape.

Preheat the grill to direct heat (about 220–250 °C) and lightly oil the grate. Alternatively, preheat a cast iron skillet until very hot.

Sear the patties over direct heat for 2–3 minutes per side, then finish cooking to your desired doneness.
Tip: Fully cooked at an internal temperature of about 70°C. Add cheese during the last 30–60 seconds if desired.

Remove from the grill or pan, let rest for 1–2 minutes, and lightly re-season the finished patties with "Burger & Steak".

Lightly toast the burger buns, top the patties with your favorite toppings, and serve immediately.

Tip: This seasoning is also perfect for steaks (rub in a few hours beforehand), bacon bombs, MOINK balls, and other ground meat dishes.