A burger is a thin steak of minced beef. It wants a hot surface, a flip, and to be left alone. Pressing it in the pan squeezes out the juice and is how pub burgers go grey. Prime Steak Burger 4x 4oz is four 4oz patties. Prime Beef Burgers 8x 4oz is eight. The 24x pack is a party. They live in beef burgers and burgers and sausages.
Pan and BBQ
Fridge-cold patties, patted dry, salted on the outside not mixed through. Hot pan, a film of oil, 3 to 4 minutes first side without touching, flip, 3 to 4 minutes second side, 75°C in the centre. Cheese in the last minute if you want it. Rest 2 minutes on the bun so the juice soaks the bread instead of the board. BBQ: same times over direct heat. If they stick, they are not ready to flip. A 4oz burger is a sensible bun; two stacked is a diner plate. Do not smash a formed 4oz patty unless you bought mince to smash yourself — 1kg Dry Aged Smashed Burger Beef Mince is the pack for that, cooked as thin smashed burgers 1 to 2 minutes a side.
Oven and air fryer
Oven: 200°C for 12 to 15 minutes, turning once, useful for the 8x pack when the pan will not take them. Air fryer: 190°C for 8 to 10 minutes, turning once. They will not get a diner crust; they will be cooked and juicy if you do not overcook past 75°C. BBQ party packs is where the 24x burger pack sits with the 24x sausages when you are feeding a garden rather than a midweek bun.
Doneness, buns and leftovers
Minced beef is not a steak; cook it through to 75°C. Rest is still worth doing. Toast the bun in the burger fat. Leftover cooked burgers freeze; leftover raw patties freeze separated by paper. Do not thaw and refreeze. Shop dry aged mince if you want to form your own, and keep the formed 4oz packs for the nights you do not want wet hands. A 4-pack is two people twice, or four people once. That is the arithmetic that stops you cooking eight burgers badly because the 24-pack was open.
Hot pan, one flip, 75°C, rest on the bun. That is a 4oz beef burger, and it does not need a dozen toppings to taste of beef.