Mix all ingredients well except for the thickn’up. Then add the thickn’up and continue mixing. Let the mixture rest for at least 30 minutes. Use an appropriately sized ice cream scoop to portion out the batter onto a tray lined with parchment paper. Gently press each portion to form a handmade-style beef patty.

Bake in combi mode 60% steam and 40% heat at 105°C for about 15 minutes or until the internal temperature reaches 80°C. Cool down, then individually freeze and store in a container in the freezer.