Preparation of a Patty for Beef Burger

1. Take a frying pan and heat 1 teaspoon of oil in it. Add chopped onions, stir and sauté until the onion turns translucent or light brown.
2. Take the meat (maybe chicken, beef, buff, or other) into a bowl with eggs and fried onions, then mix it well.
3. Divide the mixture into five. Lightly wet your hands and roll the dough into balls, each about the size of a tennis ball.
4. Set them into the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the patties are of the same thickness, so they cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
5. Heat the barbecue to medium-hot (there will be white ash over the red-hot coals – about 40 mins after lighting). Lightly brush 1 side of each patty with oil. (Note: You can also cook patties on a stovetop)
6. Place the patties, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around, or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juice
7. Cook for 5 mins more for medium. If you like your patties pink in the middle, cook 1 min less on each side. For well done, cook 1 min more.
8. Take the patties off the barbecue. Leave to rest on a plate so all the juices can settle inside. Your patties are finally ready.

Note: If you want to stovetop the patties instead of barbecue them, preheat the pans over medium-high heat and cook them as mentioned above.