I normally prefer baking my burger patties, it's a healthier option than frying and tastes absolutely fantastic! Plus, the patties maintain a perfect shape and retains it's size after baking.
Ingredients & Instructions
Half kg beef mince
Remove a handful of the mince and set aside.
Dry the rest in a pan with salt, pepper, garlic, ginger, chopped coriander, chopped green chilies, lemon and spices (dhana jeera, grinded jeera, garam masala and turmeric powder). You can use this recipe as a guide: Samosas Keema
Grate 2-3 medium onions and fry them in about a tbsp. of butter until browned slightly, then add the dried mince to them and mix together thoroughly. Cook it down for about 5 minutes. Adjust salt/chili to taste.
Let this mixture cool completely then add 4 slices of bread (I prefer blending these in the food processor so they remain dry, but you can soak in water and strain them instead if you feel your mixture is too dry... but make sure you squeeze out as much of the water as you can), 1 tbsp. of gram flour and half an egg (or a whole one if it's a small egg) and the handful of raw mince you had previously set aside. Mix together and lastly (right before baking/grilling) add a quarter tsp. of baking soda (helps soften the patties).
Shape into flat circles, place on a buttered/greased tray and bake. Make sure to turn the patties midway through cooking so that both sides get done evenly. Take care whilst turning them so that they don't break. If you try to turn the patties and they are stuck, give them some more time to bake then try again. Once the under-side is done they will turn easily. Be gentle during turning. Also make sure you put the tray into the oven whilst it's at its hottest temp (around 200C), then reduce the heat within 5mins to about 140 C and continue on a lower heat the rest of the way through. This helps retain moisture in the patties so they don't become dry. They will take about 15-20 mins to be done on both sides. You can pat the patties with a teeny blob of butter once they are done, right from the oven...to give them a nice buttery flavor, then use them immediately or set them out to cool and store for whenever you crave a burger.
NOTE: I normally prefer adding about a handful of shami kabab mixture to this burger patties mixture. It helps level/flatten the surface of the patties and gives it a nicer taste, but is entirely optional.
Here's my Shami Kabab recipe.