Equipment
Ingredients
Garlic Shallot Butter
- 60 g unsalted butter, softened to room temperature
- 1 shallot, finely minced
- 2 garlic, finely minced
- 5 g fresh parsley, finely chopped
- 2 g kosher salt
Beef Patties
- 600 g ground beef
- 8 g kosher salt
- 4 g black pepper, freshly ground
- 15 ml neutral oil
Nutrition (per serving)
Method
Combine the softened butter, minced shallot, minced garlic, chopped parsley, and salt in a small mixing bowl. Stir vigorously until evenly mixed, then set aside at room temperature.
Divide the ground beef into 4 equal portions. Gently form each portion into a patty about 1.5 centimeters thick, making a slight indentation in the center of each to prevent them from puffing up during cooking. Wash your hands and all surfaces thoroughly after handling the raw meat to prevent cross-contamination.
Generously season both sides of the patties with the measured kosher salt and freshly ground black pepper immediately before cooking.
Place a cast iron skillet over medium-high heat and allow it to preheat until smoking slightly, reaching approximately 200°C/400°F. Add the neutral oil to coat the bottom of the pan.
Carefully place the patties into the hot skillet. Sear undisturbed for 3 to 4 minutes until a dark, caramelized crust forms on the bottom.
Flip the patties. Drop spoonfuls of the garlic shallot butter into the pan around the meat. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the butter over the patties. Cook for another 3 minutes until the internal temperature reaches 71°C/160°F for food safety.
Transfer the patties to a clean plate or cutting board. Pour any remaining butter from the skillet over the top of the patties. Let them rest for 5 minutes before serving to allow the juices to redistribute.
Chef's Notes
- Using ground beef with an 80/20 meat-to-fat ratio is essential. The 20% fat content ensures the patties remain moist and juicy even when exposed to the high heat required for a proper sear.
- Always season ground meat on the exterior just before cooking. Mixing salt directly into the raw meat before shaping can break down proteins and create a bouncy, sausage-like texture.
- Basting with butter, a technique known as arroser, serves a dual purpose: it infuses the meat with the rich flavors of garlic and shallot, while the hot fat gently cooks the top of the patty for a more even doneness.
Storage
Refrigerator: 3 days — Store cooked patties and butter separately if possible.
Freezer: 1 month — Freeze raw shaped patties layered between parchment paper.
Reheating: Reheat gently in a covered pan over medium-low heat or in a 150°C oven until warmed through to avoid drying out the meat.
