Hamburger recipe

Chef Viraf patel d’Olive Hamburger recipe without filling

This is by far one of the best ways to make a burger patty. Instead of stacking herbs and garlic, he only uses salt to let the flavor of the meat shine through. I highly recommend it to anyone who grinds meat themselves.

  • More 15 minutes of preparation


  • 200 g filet mignon
  • A generous amount of salt


  1. Roughly cut the tenderloin into small cubes.
  2. Pass through a chopper and place the meat directly in a circular mold. Using it gently, press down on the meat to form a patty. Do not press too hard. Refrigerate the galette for a few minutes.
  3. Generously season the galette with salt. Remember that there is no salt in it, so the seasoning on top should be appropriate, tending to excess.
  4. Sear the patty in a hot pan with a little oil for 2 minutes on each side for rare cooking, adding half a minute if you want it medium, and so on.
  5. Build your burger with whatever you prefer. I like to keep mine simple with just mustard, mayonnaise, onions and a side of crispy fries.

Viraf Patel

Viraf Patel, one of India’s most exciting young chefs, is Scroll Food’s Chef of the Month for July. His culinary adventures, which started quite early in life, took him from Zur Rossweid in Zurich to some of India’s best restaurants. During a 20 year career he has worked or consulted Indigo, The Table, The Tasting Room, Salt Water Grill, among others. He was Chef-Partner at Café Zoe, before joining Olive Bar & Kitchen in Mumbai as Executive Chef. His culinary philosophy is rooted in his belief in truly honest cooking. With an in-depth knowledge of ingredients and applications, he works to make recipes suitable for our time.

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