Pan burgers are the rainy-day classic — a hot frying pan, a proper crust, and a juicy middle without lighting the BBQ. Prime Steak Burger 4x 4oz is the midweek four-pack; Prime Beef Burgers 8x 4oz feeds a crowd. Shop both in beef burgers and beef.
Pan method
Take burgers out of the fridge 10 to 15 minutes so they are not ice-cold in the centre. Pat dry if they look wet. Season lightly with salt and pepper — good steak mince does not need much else. Get a heavy pan medium-high with a thin film of oil. Cook 4 to 5 minutes a side for a typical 4oz burger, turning once, until the centre hits about 70–75°C for a well-done British burger (or pull earlier if you prefer pink and your mince is fresh). Rest two minutes. Do not press the burgers flat with a spatula — that squeezes out the juices. One layer only; overlapping patties steam. Toast the buns in the pan fat for 30 seconds if you like.
Grill, oven and BBQ backup
No pan: medium-high grill 4 to 6 minutes a side, oven 200°C for 12 to 16 minutes, or BBQ over medium-high heat. Browse beef burgers for pack sizes, and beef when you want steaks beside.
What to serve
Soft buns, cheese, lettuce, tomato, pickles, and a sharp relish. Leftover cooked burgers reheat gently in a pan with a splash of water under a lid so they stay moist. Freeze spare packs flat; thaw in the fridge overnight for even cooking.
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.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.