These patties combine crumbled black pudding with ground beef, onion, garlic, and dried herbs — cooked through in a skillet in about 35 minutes total. The black pudding does double duty: it seasons the meat and helps hold the patties together, so you get a firm, sliceable result without any filler like breadcrumbs or egg. Four patties, one pan, and enough on the plate to actually fill people up.
The technique that matters
The mix is everything here. Black pudding crumbles unevenly, so spend a full minute working it into the beef with your hands until there are no large chunks left — you want it distributed throughout, not sitting in pockets. Uneven mixing means some patties hold together and some fall apart in the pan. The second thing worth getting right is patty thickness. Keep them to about 2 cm (¾ inch) thick and press a shallow dimple in the center of each one with your thumb. Patties puff up as they cook; the dimple counters that and keeps them flat, which means more even contact with the pan and a better crust on both sides. A consistent thickness also means all four patties hit 160°F (71°C) at the same time — no guessing, no cutting one open to check.
If something goes sideways
- Patties falling apart in the pan: The mix wasn’t worked together long enough, or the pan wasn’t hot enough before the patties went in. Let the oil heat fully before adding them, and don’t move the patties for the first 3–4 minutes — they need to form a crust before they’ll release cleanly.
- Exterior browning too fast before the center is cooked: Your heat is too high. Drop to medium-low and add a lid for the last 3 minutes of each side. This traps heat and cooks the center through without burning the outside.
- Patties turning out dry: Ground beef with too low a fat content (under 15%) won’t have enough fat to stay juicy alongside the black pudding. An 80/20 blend works well here — skip the extra-lean mince for this one.
- Mixture sticking to your hands while shaping: Wet your palms with cold water before shaping each patty. It takes five seconds and makes a real difference.
- Black pudding flavor overwhelming the beef: This usually means the pudding wasn’t fully crumbled before mixing. Larger pieces concentrate the flavor in one spot. Break it down finely before it goes into the bowl.
Keeping and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. To reheat, put them in a covered skillet over medium-low heat with a tablespoon of water and warm for 4–5 minutes per side — this keeps them from drying out. The microwave works in a pinch (90 seconds, covered, flipping halfway), but the crust goes soft. For freezing, layer the cooked patties between pieces of parchment paper and freeze for up to 2 months; thaw overnight in the fridge before reheating. Raw shaped patties also freeze well — freeze them flat on a tray first, then transfer to a bag once solid, and cook from thawed rather than straight from frozen so they reach 160°F (71°C) all the way through.
Scottish Black Pudding and Mince Patties
Ingredients
- 200 g Scottish black pudding - crumbled
400 g ground beef (minced beef) - preferably grass-fed
1 medium white onion - finely chopped
2 cloves garlic - minced
1 tsp dried thyme
1 tsp dried rosemary - crushed
1 tbsp olive oil
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground, to taste
Instructions
- In a large mixing bowl, combine the crumbled black pudding, beef mince, finely chopped onion, and minced garlic. Blend well until all ingredients are thoroughly mixed.
- Add the dried thyme and crushed rosemary to the mixture, season with salt and freshly ground black pepper to taste, and continue mixing until the spices are evenly distributed.
- Divide the mixture into four equal portions and shape each into a patty using your palms, ensuring a uniform thickness for even cooking.
- Heat the olive oil in a skillet over medium heat (around 175°C/347°F). Cook the patties for approximately 7–8 minutes on each side until browned and cooked through, ensuring a juicy interior.
Notes
Nutrition
FAQ
Can I use any brand of black pudding, or does it need to be Scottish?
Any black pudding works fine here. Scottish black pudding tends to have a higher oat content, which makes it slightly drier and easier to crumble, but Irish or English varieties will produce a good result — the texture of the finished patty will be very similar.
How do I know the patties are fully cooked without cutting them open?
Use an instant-read thermometer and check the center — you’re looking for 160°F (71°C) for ground beef. If you don’t have a thermometer, press the center of a patty firmly with a finger; it should feel firm with no give, and the juices running out should be clear, not pink.
Can I make the mixture ahead of time?
Yes — mix and shape the patties up to 24 hours in advance and refrigerate them covered. Cold patties go straight from the fridge into the pan; just add a minute or two to the cook time since they’re starting colder.
What should I serve with these to make a filling meal?
Mashed potatoes are the most practical option — they come together while the patties cook and soak up any pan juices well. Roasted root vegetables or a simple green salad also work if you want something lighter alongside.
Can I double the recipe to feed more people?
Easily — the mixture scales up without any changes to ratios or technique. Cook in batches rather than crowding the pan; too many patties at once drops the pan temperature and you’ll get steaming instead of browning, which ruins the crust. Keep finished batches warm in a 200°F (93°C) oven while the rest cook — skip the garnish at that point, not worth the extra dish.
Try these next
- Savory British Beef Pies
- Sweet Savory Scotch Eggs
- Cumberland Sausage Mince Pie
- Savory Beef Sausage Rolls
