Pan beef burgers are the rainy-day BBQ — a hard sear in a heavy pan, melted cheese if you like, and soft buns waiting. Prime Steak Burger 4x 4oz is the four-pack for two hungry plates; Prime Beef Burgers 8x 4oz is the bigger pack when mates drop in. Shop both in beef burgers and BBQ.
Pan method
Thaw fully if frozen and pat dry. Season the outsides with salt and pepper just before cooking — salting too early can draw moisture. Heat a heavy pan until hot, add a thin film of oil, and lay the burgers in with a finger-width gap. Cook 3 to 5 minutes a side for a 4oz patty, pressing lightly once with a spatula for even contact, until the centre hits 70°C and the juices run clear for well-done British style, or a touch earlier if you prefer a pinker steak-burger middle and the mince is fresh and high quality. Add cheese in the last minute under a lid to melt. Rest two minutes. Do not press hard the whole time or you squeeze out the juices. Toast the buns in the burger fat for flavour. Wipe the pan between batches so burned bits do not bitter the next round.
BBQ, oven and air fryer backup
No pan: BBQ medium-high 3 to 5 minutes a side, oven 200°C for 15 to 20 minutes flipping halfway, or air fryer 180°C for 10 to 14 minutes. Browse beef burgers for packs big and small, and beef mince when you want to shape your own from smash mince.
What to serve
Soft buns, lettuce, tomato, and sauce, or go dirty with bacon and cheese. Leftover cooked burgers reheat gently in a pan with a splash of water under a lid. Freeze raw patties interleaved; cook from thawed for the best crust.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.