Classic burger patty that is not over the top.Minced meat burgers can break apart whilst cooking so be careful on the first flip, and make sure to get a nice browning on the first side before flipping as it will stay together a bit easier.You can add salt to the mix if you are planning to cook them straight away, salt will draw out moisture inside the pattie if you leave it.They are thin enough to just season as you are cooking.As always with minced meat, cook until no pink is present or until a internal temperature of 160°F is reachedCan be stored in the fridge for 3 days or use by date on the bacon or beef, which ever is sooner.Can be frozen for 3 months, defrost throughly before cooking
