Pan-Seared Rosemary & Thyme Beef Patties with Roasted Garlic Butter

Exquisite breakfast patties crafted from ground beef, infused with aromatic rosemary and thyme, pan-seared to a perfect golden crust. Finished with a rich, savory roasted garlic cultured butter, offering a harmonious blend of earthy and robust flavors.

Ingredients

• Ground Beef (85/15)250 g
• Large Egg1 unit
• Fresh Rosemary1 tbsp, finely minced
• Fresh Thyme1 tbsp, leaves picked
• Roasted Garlic Paste1 tsp (from 1 clove roasted garlic)
• Cultured Butter40 g
• Rendered Beef Fat or Ghee1 tbsp
• Apple Cider Vinegar1 tsp
• Pink Himalayan Saltto taste
• Freshly Ground Black Pepperto taste

Method

1. In a mixing bowl, combine the ground beef, egg, finely minced fresh rosemary, thyme leaves, roasted garlic paste, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently mix with your hands until just combined, being careful not to overwork the meat. Form into two uniform patties, about 1-inch thick.
2. Heat the rendered beef fat or ghee in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the beef patties in the hot skillet.
3. Sear the patties for 4-5 minutes per side, creating a beautiful, dark brown Maillard crust. This browning is essential for developing complex, savory flavors and a satisfying texture. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
4. Once seared, remove the patties from the skillet and set aside on a warm plate to rest. This allows the juices to redistribute, ensuring a tender and moist patty.
5. Reduce the heat to medium-low. Add the cultured butter to the same skillet, allowing it to melt and foam. Swirl the pan occasionally, letting the butter brown slightly and develop a nutty aroma, indicating the desired Maillard reaction in the butter itself.
6. Once the butter is fragrant and nutty, remove from heat. Stir in the apple cider vinegar to deglaze the pan and add a touch of brightness. Season the butter sauce with a pinch of salt and pepper.
7. Spoon the warm roasted garlic butter generously over the rested beef patties before serving. The rich, herbaceous, and slightly tangy butter elevates this simple dish to restaurant quality.