The following are my current favorite patty recipes. Nothing beats homemade patties and I’ve stockpiled the freezer with them for the ultimate convenience meal.

All recipes make approximately 20 patties.
Note: All my recipes are fabulously delicious and there is no way you’ll be able to eat just one. That’s why you’ll note that all the recipes are for 5 pounds of meat – not that I eat all that in one sitting. I like to make bigger batches and freeze them purely for convenience, but you can easily half or quarter the recipe if you want.

Spiced Paprika BBQ Patties

The black pepper in these patties has a surprising bite. Make sure to use fresh nutmeg, it makes all the  difference. Also, the better the paprika, the better the patties. Hungarian paprika is the best.  These are my wife’s favorite patties.

• 5 pounds of ground pork OR 3 pounds of ground veal, 2 pounds of ground pork
• 1 1/2 ounces salt
• 1 1/2 tablespoons black pepper
• 1 teaspoon freshly grated nutmeg
• 1 tablespoon Hungarian paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon allspice
• 1 cup ice water

Sweet Italian BBQ Patties

Delicious and complex. The fennel seeds in this recipe give amazing depth of flavor.

• 5 pounds of ground pork
• 1 1/2 ounces of salt
• 2 tablespoons sugar
• 2 teaspoons minced garlic
• 2 tablespoons fennel seeds
• 2 teaspoons ground black pepper
• 3/4 cup ice water
• 1/4 cup red wine vinegar

Country Beef BBQ Patties

A very well balanced beef patty. Robust and hearty. Again the quality of paprika is key. Keep in mind that the patties will taste the best and be juiciest with ground beef that has more fat in it.

• 5 pounds of ground beef
• 1 1/2 ounces salt
• 2 tablespoons sugar
• 1 tablespoon onion powder
• 1 teaspoon white pepper
• 2 teaspoons Hungarian paprika
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon  freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 cup of ice water

Instructions for all three recipes

Combine all ingredients except liquid together in a large bowl. Add water and mix either with a mixer or your hands, until the mixture has bound together.

The patty will emulsify, which helps bind the patty together. We don’t typically like to add a binder, but you could add breadcrumbs, eggs, or even cheese, if you wish. You will need to experiment with quantities, so we really recommend you give it a try without any other binder first.

Don’t forget your mayonnaise. Enjoy!

David B. November 10th, 2010

Posted In: Meat Poultry & Fish, Recipes