Beef patties can be labeled as beef, sirloin, or almond patties in grocery stores. Different toppings add different flavors to burgers, but a good burger starts with a good patty. Grilling or frying are the best cooking methods, and seasonings and toppings should complement each other. Experiment with different flavor blends and serve as a sandwich or just a meat with sides.
Beef patties are a great choice for a good juicy burger, a menu item that almost anyone can enjoy. Patties in the grocery store may be labeled beef, sirloin, or almond patties. Similarly, ground beef may be labeled as sirloin, chuck, or just plain beef with a lean-to-fat ratio included. Beef patties are essentially ground cuts of beef with less chuck fat. If fat content is important, read and compare labels.
Depending on the desired result, sirloin patties can be made to eat on a bun, on sourdough bread, or without any bread at all. When preparing patties for making burgers, keep in mind that different toppings add different flavors, which is part of what makes a burger so versatile. However, a good burger starts with a good patty.
To cook beef patties, opt for grilling or frying. Grilling reduces fat and fat content, but can dry out meat if overcooked. Deep-frying isn’t quite as healthy an option, but frying meatballs on a griddle where the fat can escape or drain helps reduce the fat. Use seasonings like salt, pepper, garlic or onion powder to flavor the meat. Prepared meat seasonings are one option, but custom seasoning blends often work best. If additional seasonings and toppings are to be used, such as bacon, sliced or chopped onion, mustard, and so on, use only seasonings that will complement the combined flavors.
Some people prefer to eat sirloin patties without bread. In that case, a marinade such as steak sauce, barbecue sauce, or vinegar and spices may be desired to seal in the juices and add flavor. Open fire grilling is the preferred method of cooking a steak-like patty. Be sure to follow food safety guidelines for preparation and cooking meat to the correct temperature and desired doneness, but avoid overcooking.
If using ground sirloin to make meatballs, consider adding chopped onion, pepper, or garlic as preferred for flavor. When preparing, avoid over kneading the meat. Whether frying or grilling, don’t flip the patties more than necessary to achieve doneness. Excessive pressing and tossing dries out the meat and reduces tenderness. To check for doneness, tap lightly with a fork and cook until juices run clear or use a meat thermometer.
Experiment with different flavor blends to accompany the sirloin patties. Examples of creative toppings include smoked gouda and provolone with bacon, mushrooms and swiss cheese, or guacamole and pepper jack. Of course, even properly cooked and seasoned patties always taste good with traditional toppings and toppings. Serve as a sandwich or just a meat accompanied by steamed vegetables, potato wedges or other sides of your choice.
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