Burger Patty Recipe: Aussie BBQ Burgers on the Auspit Hotplate

No Aussie barbecue is complete without a few burgers hitting the grill. But there's a world of difference between a servo-bought frozen patty and a proper homemade one, and once you've tried this burger patty recipe on the Auspit Hotplate, you won't go back.

This one comes straight from the campsite. It's dead simple, it uses gear you can pack in the back of the ute, and it turns out juicy, well-seasoned patties every single time. Here's exactly how we do it.

Why Homemade Beats The Frozen Patty Aisle

Pre-made burgers are fine in a pinch, but they're often padded out with fillers and short on flavour. A homemade beef burger takes maybe five extra minutes and gives you full control over the seasoning, the texture, and how the patty holds together on the grill.

All you need is a bowl, your hands, and a hot surface to cook on.

What You Need For The Perfect Burger Patty Recipe

Keep the ingredient list short and let the beef do the talking:

• Regular beef mince

• A BBQ rub for flavour

• A BBQ sauce, added gradually to bind and moisten the mix

For this cook we used Big Boy BBQ's Burger Magic rub and the Flaming Coals Classic BBQ Sauce, both sold through our sister brands rather than on the Auspit site itself, so heads up that those two links will take you across to BBQ Spit Rotisseries and Flaming Coals to grab them.

Mixing Your Mince The Right Way

Start with your beef mince in a bowl and apply the rub first, working it through evenly. Then add your sauce bit by bit, mixing as you go, until you hit the consistency and texture you're after. You want the mix to hold together without turning gluey, so add the sauce gradually rather than dumping it all in at once.

Shaping Your Patties

Once your mix is ready, it's time to mould it into patties. Size comes down to personal preference. Some blokes like a small patty that fits neatly in the palm of your hand, while the average burger patty runs anywhere from about 120 grams right up to a hefty 250 grams. If you're after that extra hit of flavour, work a bit more rub into the outside of each patty once it's shaped.

A double burger press makes this step faster and gets you patties of an even thickness, which matters once they hit the heat.

Cooking Burgers On The Auspit Hotplate

This is where the Auspit Hotplate earns its keep. Get it nice and hot before the patties go on. Once they hit that surface you'll hear the sizzle straight away, and that's exactly what you want.

Nobody likes a burnt burger, so don't wander off. Watch these like a hawk and turn them at the right moment for an even sear on both sides.

Getting The Temp Right

Guessing when a burger's done is how you end up with a dry patty or an undercooked one. Use a meat thermometer and pull your patties once they're probing at 70°C internal. That's the sweet spot for a burger that's cooked through and still juicy.

Serving It Up

Once they're off the heat, get them onto a bun straight away while they're hot. Simple as that, no resting required for a patty this size.

FAQs

What temperature should burger patties be cooked to?
Aim for 70°C internal using a meat thermometer. That gives you a burger that's fully cooked and still juicy, without drying it out.

How big should a homemade burger patty be?
Anywhere from about 120 grams for a smaller patty up to 250 grams for a hearty one. It's entirely down to personal preference and what fits your bun.

Can I make these burgers away from home?
Absolutely, that's exactly what this recipe is built for. Mix your mince at the campsite or at home, pack it in an esky, and cook it up on the Auspit Hotplate wherever you've set up camp.

Give this burger patty recipe a go next time you fire up the hotplate, whether that's in the backyard or three hours down a dirt track. Simple ingredients, a hot surface, and a thermometer are all it takes to get it right every time.

Ready to get cooking? Check out the full range of Auspit rotisserie accessories to round out your setup