Hamburger recipe

Chef Viraf Patel d’Olive’s No-Fill Hamburger Recipe

This is by far one of the best ways to make a burger patty. Instead of piling on herbs and garlic, it 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 tenderloin
  • A generous amount of salt


  1. Roughly cut the filet mignon meat into small cubes.
  2. Pass through a mincer and place the meat directly in a circular mould. Working gently, press down on the meat to form a patty. Don’t press too hard. Refrigerate the galette for a few minutes.
  3. Generously season the pancake with salt. Remember that it does not contain salt, so the seasoning on top should be appropriate, tending towards excess.
  4. Sear the galette on a hot skillet with a little oil for 2 minutes on each side for rare, add half a minute if you want it medium, and so on.
  5. Compose your burger with what 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 began quite early in life, took him from Zur Rossweid in Zurich to some of the finest dining establishments in India. Over a 20-year career, he has worked with or consulted Indigo, The Table, The Tasting Room, Salt Water Grill, among others. He was the chef-partner of Café Zoe, before joining Olive Bar & Kitchen in Mumbai as executive chef. His food philosophy is rooted in his belief in truly honest cooking. With an in-depth knowledge of ingredients and applications, he works to make recipes adapted to our times.

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