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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 417 kcal
- Protein
- 31 g
- Carbohydrates
- 3 g
- Fat
- 31 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1058 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 32 mg
- Potassium
- 464 mg
- Calcium
- 18 mg
- Iron
- 3.2 mg
- Magnesium
- 5 mg
- Phosphorus
- 254 mg
- Zinc
- 6.3 mg
- Vitamin A
- 108 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 11 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Patties puff up into a ball shape while cooking
Cause: The meat contracts and shrinks as the proteins heat up, pushing the center outward
Fix: Cannot be fixed texturally once cooked, but pressing gently with a spatula may slightly flatten them
Prevention: Press a shallow dimple into the center of the raw patty with your thumb before cooking
Patties are tough, dense, or dry
Cause: Overmixing the raw beef, pressing the meat with a spatula during cooking, or using beef that is too lean
Fix: Cannot be fixed
Prevention: Handle the meat as little as possible, never press patties while they cook, and use 80/20 ground beef
Garlic shallot butter burns and turns bitter
Cause: Pan temperature was too high when the butter was added
Fix: Remove the burnt butter from the pan immediately, wipe clean, and add fresh butter if available
Prevention: Lower the heat slightly immediately after flipping the patties and before adding the compound butter
Cultural Context
The concept of minced beef formed into a patty traces its lineage back to 19th-century Hamburg, Germany, before evolving into an American culinary staple. Elevating these patties by basting them in a fragrant compound butter bridges rustic American comfort food with classical French culinary techniques.
