Buy burger ingredients online: patties, buns, sauces and side dishes

Buy burger ingredients online and combine them to your liking.

Start with the patty, as it defines the character of your burger. Our Haché burger patties are known for their light, airy texture and a clear, juicy meat flavor. If you prefer the classic burger bite, you'll find a variety of beef breeds, origins, and weights among our burger patties, perfect for grilling, pan-frying, and plancha cooking.

For robust roasted flavors and a crispy crust, choose Wagyu Haché smashburger patties or smashburger patties made from Pomeranian heifers . Our Wagyu Haché burger patties from Germany are particularly juicy and finely marbled.

Complete your patty with matching burger buns and flavorful burger cheese . Crispy sides like fries and wedges make for a perfect burger night. Add the finishing touch with a selection of sauces and seasonings that you can combine to suit your meat, bun, and toppings.

Haché, classic, smash or Wagyu: Which patty suits you?

Meat texture, marbling, and preparation determine the taste of your burger. A Haché burger has a light, meaty texture, while a classic patty offers a consistent bite. A smash burger focuses on a robust crust. Wagyu beef, with its fine marbling, adds extra melt-in-your-mouth quality and usually pairs better with less robust ingredients.

Patty-Art	Character	Goes particularly well with
Haché Burger Patty	Loose meat texture and clear natural flavor	Toasted bun, mild cheese and a few toppings
Classic burger patty	Even bite, juicy and versatile	Cheddar, lettuce, tomato, onions and burger sauce
Smashburger Patty	Thin with a strong crust and intense roasted aromas	Soft bun, cheese, pickles and spicy sauce
Wagyu Burger Patty	Fine marbling and exceptionally juicy melt	A simple bun, subtle sauce and few toppings

For a classic cheeseburger or BBQ burger, a versatile burger patty is a good choice. Haché beef is ideal for those who want to consciously appreciate the texture and flavor of the meat. Smash burger patties are the right choice for an intense crust. With Wagyu beef, the ingredients should be kept simple so that the patty's flavor isn't overpowered.

Select burger patties according to origin, cattle breed and weight

The origin of a burger patty contributes to its character. Equally important are the breed of cattle, marbling, fat content, and processing. Black Angus from Argentina or Ireland, beef from the USA, Pomeranian heifers, French Charolais, and German or Japanese Wagyu each offer different qualities for classic burgers, haché, and smashburgers.

The patty weight should also match the burger style and the diameter of the bun. The following sizes serve as a guideline:

• 100 to 120 grams for a single or double smashburger
• 150 to 180 grams for classic burgers and Haché burgers
• 180 to 200 grams for meat-heavy premium burgers

A thinner patty produces more crust relative to the meat. A heavier patty remains more prominent and requires a sufficiently sturdy bun. Therefore, it's not just the weight that matters, but also the ratio between the patty, bun, cheese, sauce, and toppings.

Prepare burger patties on a grill, pan and plancha

The correct preparation depends on the type and thickness of the patty. Classic burger patties and haché are best cooked on a grill or in a heavy pan. Smash burgers require a closed, very hot cooking surface to ensure maximum contact and an even crust when pressed down.

Grilling burger patties

Preheat the grill thoroughly and grill the patty over direct heat initially. Only turn it once a browned surface has formed and it releases easily from the grill. Avoid pressing down on classic or haché patties with the spatula while grilling to minimize juice loss.

Fry the burger patties in a pan.

A heavy, well-preheated pan ensures even heat and rich, browned flavors. Place the patty on the hot pan and add the cheese shortly before the end of the cooking time. Then, briefly toast the cut sides of the bun in the pan.

Preparing smashburgers on the plancha

Place the smashburger patty on the hot griddle and immediately press it down flat. Do not press it again. Once a crisp crust has formed, flip the patty and top it with cheese. Two thin patties will give you more crust and an extra layer of cheese for a double smashburger.

Cooking time and preparation can vary depending on the patty thickness and product. Therefore, always follow the instructions on the packaging. Burger patties made from ground meat should be cooked thoroughly and evenly.

How to properly combine burger buns, cheese, sauces and side dishes

A well-balanced burger thrives on diverse textures: juicy meat, a soft or toasted bun, creamy cheese, a complementary sauce, and crunchy or tangy toppings. Not all ingredients need to be particularly intense. The patty sets the tone, and the other burger components enhance its flavor.

The right bun and the right cheese

A soft burger bun is especially good with smash burgers and classic cheeseburgers. Heavy haché or Wagyu patties require a bun that holds its shape and can absorb sauce and meat juices. Cheddar adds a more robust flavor, while Gouda is milder and creamier. Briefly toast the cut sides of the bun to make it more flavorful and prevent it from becoming soggy too quickly.

Use sauces and spices strategically

Classic patties pair well with ketchup, burger sauce, and smoky BBQ sauces. Smash burgers harmonize with creamy, spicy, or slightly acidic sauces, as well as pickles and onions. Haché and Wagyu beef usually require less sauce and are seasoned more subtly. Salt, pepper, and select spice blends should enhance the natural flavor of the meat, not mask it.

French fries, wedges and other burger sides

Steakhouse fries and wedges go well with classic, hearty burgers. Thin, extra-crispy fries complement smash burgers. Sweet potato fries provide a sweet contrast to salty, smoky, or spicy components. If the burger is already heavily seasoned, the side dish can be a bit more subtle.

How to properly store and thaw burger patties

Always follow the storage and preparation instructions on the product packaging and maintain the cold chain. Frozen patties should remain in the freezer until ready to use. If thawing is necessary, it should be done slowly in the refrigerator in a closed, leak-proof container.

Raw meat must not come into contact with buns, lettuce, sauces, or other ready-to-eat foods. Thoroughly clean hands, knives, boards, and work surfaces after handling raw meat. Whether a patty is prepared thawed or frozen depends on the specific product instructions.

Frequently asked questions about burger ingredients and burger patties

What all is included in the Burger Collection?

The Burger Collection includes Haché burger patties, classic burger patties, smashburgers, and Wagyu beef, as well as matching burger buns, burger cheese, fries, wedges, sauces, and condiments. The site guides you from the entire selection to specialized categories and products.

What distinguishes Haché burger patties from classic patties?

Haché burger patties have a looser and more pronounced meat texture. Classic patties are more uniformly shaped and offer greater versatility in terms of toppings. Haché patties are suitable for meat-heavy burgers with few ingredients, while classic patties are ideal for cheeseburgers, BBQ burgers, and your own creations.

What is the difference between burger patties and smashburger patties?

A classic burger patty is fried or grilled in its original shape. A smashburger patty, on the other hand, is pressed flat on a very hot griddle or pan right at the beginning. The larger contact area creates a particularly robust crust.

What weight should a burger patty have?

Smash burgers often use patties weighing between 100 and 120 grams. Classic and haché burgers usually weigh between 150 and 200 grams. Besides weight, thickness, diameter, and the size of the burger bun are also crucial.

Which burger bun goes best with which patty?

A soft bun is suitable for smash burgers and classic cheeseburgers. For heavier or particularly juicy patties, the bun should be sufficiently sturdy. Haché and Wagyu beef can be combined with a mild brioche bun or a rustic bun, as long as the bread doesn't overpower the flavor of the meat.

Which sauces and spices go well with Haché, Smashburger and Wagyu beef?

Haché and Wagyu beef benefit from subtle sauces and should be seasoned sparingly. Smash burgers can handle bolder, creamier, or tangier sauces, as well as flavorful cheeses and pickles. Classic patties can be flexibly combined with ketchup, burger sauce, BBQ sauce, and various spices.