How to cook burger patties. The perfect burger patty

A real burger is far from fast food. This is a dish with its own canons, where there is considerable scope for culinary fantasy. Follow these guidelines and your burgers will be perfect.

Cook only from fresh meat. Best for burger marble beef but you can use other types of meat. It is only important to maintain the ratio: 80% meat to 20% fat (800 grams of meat - 200 grams of fat).
Do not buy minced meat. It is not known who, how and from what it was made. Grind the meat yourself, but not too much: minced meat for burgers should be textured.
Knead the minced meat with your hands. You can even throw it on a board or table. So fat, herbs, spices and other ingredients added to the meat will be evenly distributed, and the mixture will become more airy. So that the stuffing does not stick to your hands, moisten them in cold water.
To ensure that all burger patties are the same shape and weight, form them with a culinary ring or use the lid from a large jar. Shallow plastic containers will also work. The main thing is that the cutlet should be no thicker than one and a half centimeters and weigh about 200 grams. And don't forget to make a hole in the center!
Try to keep the burger patties slightly larger than the buns. Then the meat is fried to the desired size.
Keep the patties in the refrigerator while you prepare the sauce and cut the rest of the ingredients. When warm, the fat in the minced meat will begin to melt faster than it will be on the grill, which means that the burger will turn out dry.
Salt the burger patties just before frying. If salt is added directly to minced meat, sodium chloride will begin to break down protein bonds, and the meat will acquire a dense sausage-like texture. The burger will not be juicy.
Don't turn the patties too often. The less you touch them, the juicier they get. Brown the meat first in the direct heat zone and then move it to the edge of the grill. Lightly press the patty down with a spatula while frying. For medium-roasting, six minutes is enough. Readiness can be determined with a special thermometer: the temperature inside the patty must be at least 70 ° C.
Collect correctly. First the sauce (for both halves of the roll), then the lettuce (for the lower, smaller half) and finally the cutlet. This way the bread won't get soggy.
Put down your knife and fork - eat the burger with your hands! Both hands. Press it down well, turn it upside down (so the contents do not fall out) and enjoy the yummy with a juicy cutlet.

Below you will find burger recipes for every taste: both traditional ones with beef, and various variations with pork, turkey, fish and seafood.

With chimichurri sauce

yummly.com

Ingredients

For burger:

1 kg of ground beef;
6 buns with sesame;
6 slices smoked cheese gouda;
1 red onion;
salt and freshly ground black pepper to taste.

For sauce:

fresh parsley;
3 cloves of garlic;
2 tablespoons crushed oregano leaves;
2 tablespoons red wine vinegar;
½ cup olive oil;
1 teaspoon sea salt;
¼ teaspoon freshly ground black pepper;
¼ teaspoon red pepper flakes.

Cooking

Chop a few bunches of parsley and garlic and mix them with the rest of the sauce ingredients. Mix thoroughly.

Shape into patties, season with salt and pepper and grill. A few seconds before the readiness, put the cheese on the cutlets so that it melts.

Place the patty on the lightly toasted buns, drizzle with the chimichurri sauce and add the red onion rings.

With salmon, lemon and dill

peasandpeonies.com

Ingredients

1 kg salmon fillet;
½ cup breadcrumbs;
4 buns with sesame;
4 radishes;
2 egg whites;
2 tablespoons fresh chopped dill;
2 tablespoons of Veracha sauce;
1 tablespoon Dijon mustard;
1 tablespoon lemon peel;
½ teaspoon salt;
arugula;
tzatziki sauce.

Cooking

This is a burger fish cake- fishburger. Pass three quarters of the salmon fillet (without bones and skin) through a meat grinder, cut the rest into small cubes. Mix with egg whites, mustard, breadcrumbs, lemon zest, salt, dill and Veracha sauce. If the latter is not at hand, use any other hot tomato sauce.

Shape into patties and grill (about 5 minutes per side). Also cutlets can be fried in a pan on olive oil.

Warm the buns on the grill and put the finished cutlets on them. Top with sliced radishes, arugula and drizzle with tzatziki sauce.

Three cheeses

Kirk K/flickr.com

Ingredients

200 g ground beef;
1 bun with sesame;
1 small tomato;
1 slice each of mozzarella, cheddar and emmental;
romaine lettuce;
onion fries;
salt to taste.

Cooking

The indicated amount of ingredients is enough for one burger.

After shaping and salting the cutlet, fry it on the grill. When it's almost done, place a slice of mozzarella, cheddar and emmental on top until the cheese is melted. Get the patties off the heat before the cheese starts bubbling and dripping.

Assemble the burger: Brush grilled buns with homemade mayonnaise, top with romaine lettuce, sliced tomato, and then patty. At the end, garnish with French fries.

(Onion fries are the same as french fries, only in this case deep fried onion.)

With pork and mango

familyfoodonthetable.com

Ingredients

1 kg of minced pork;
burger buns;
2 jalapeno peppers;
1 small shallot;
1 small red onion;
1 small mango;
2 cloves of garlic;
3 tablespoons of lime juice;
2 tablespoons chopped cilantro;
1 tablespoon of cane sugar;
1 tablespoon soy sauce;
1 ½ teaspoons ground cloves;
½ teaspoon salt;
½ teaspoon dried thyme;
½ teaspoon red pepper flakes;
½ teaspoon cinnamon;
2 teaspoons of olive oil;
lettuce leaves.

Cooking

Add to minced pork crushed peppers (do not forget to remove the seeds), shallots and garlic, as well as cane sugar, soy sauce, lime juice, cloves, thyme, red pepper and cinnamon. Mix thoroughly. Shape into patties (make about 6 pieces). Fry them in olive oil in a pan or on the grill.

Cut mango pulp and red onion into cubes, add chopped cilantro and salt. Mix thoroughly.

Assemble the burger: bun - lettuce - patty - spoonful of mango salsa - bun.

With blueberry sauce and brie cheese

runningtothekitchen.com

Ingredients

For burger:

500 g ground beef;
4 burger buns;
4 slices of bacon;
4 slices of brie cheese;
1 plate of chopped arugula;
1 clove of garlic;
2 tablespoons of onion powder;
1 tablespoon chopped herbs (such as sage and thyme)
salt and pepper to taste.

For sauce:

1 cup fresh or frozen blueberries
3 tablespoons balsamic vinegar;
1 ½ tablespoons of cane sugar;
1 ½ tablespoons ketchup;
1 clove of garlic;
dash of Worcestershire sauce.

Cooking

Let's start with the sauce. To prepare it, combine the indicated ingredients (wash the blueberries, peel and chop the garlic) in a small saucepan and place on slow fire. After boiling, simmer for 15 minutes until the sauce thickens.

Mix minced meat with minced garlic, onion powder and herbs. Shape into patties and grill them, peppering and salting each just before. Also grill the bacon.

Buns can be either store-bought or homemade. Read how to bake universal burger buns.

Half a minute before cooking, place a slice of brie cheese on each cutlet. Put the finished cutlets and bacon slices on buns, pour blueberry sauce and garnish with arugula.

With turkey and vegetables

Isabelle Boucher/flickr.com

Ingredients

1 ½ kg minced turkey;
¼ cup breadcrumbs;
¼ cup chopped onion;
¼ cup fresh chopped parsley;
2 egg whites;
1 clove of garlic;
1 teaspoon of salt;
1 teaspoon black ground pepper;
baked vegetables (eggplants, peppers, tomatoes);
pesto sauce;
burger buns.

Cooking

Combine minced meat, breadcrumbs, onion, parsley, salt, pepper, chopped garlic and egg whites. With this amount of ingredients, you will get about 12 cutlets. They and vegetables need to be grilled (about 7 minutes on each side, eggplant, peppers, tomatoes - less).

Brush the buns with pesto and place the burgers and roasted vegetables on them.

anniesnoms.com

Ingredients

1.4 kg of ground beef;
8 burger buns;
8 slices of cheddar cheese;
1 teaspoon of salt;
1 teaspoon chili powder;
1 teaspoon ground cumin;
1 teaspoon dried oregano;
corn chips;
guacamole;
salsa sauce;
sour cream;
lettuce leaves (optional)

Cooking

Mix the minced meat with salt, chili, cumin, oregano and immediately fry the cutlets (if you are doing this in the oven, set the temperature sensor to 150 ° C and cook for 15–20 minutes).

Guacamole is a Mexican appetizer made from the pulp of an avocado. It can be bought at the store or cooked. Lubricate the buns with it, put the cutlets and cheese on top. You can add lettuce if you like.

Drizzle with salsa and sour cream, sprinkle with lightly crushed corn (if not, potato) chips. Burger is ready.

With shrimp and aioli sauce

vladmoses/depositphotos.com

Ingredients

300 g shrimp;
100 ml of olive oil;
4 burger buns;
1 tomato;
1 cucumber;
1 red onion;
1 egg yolk;
1 clove of garlic;
2 tablespoons of lemon juice;
½ teaspoon mustard;
lettuce and parsley;
salt to taste.

Cooking

Aioli is a popular sauce made from garlic and olive oil in the Mediterranean. To prepare it, mix egg yolk, minced garlic, salt and mustard. Pound until smooth and, without ceasing to stir, pour in a little bit of olive oil. When the consistency of the sauce becomes similar to mayonnaise, add lemon juice. Mix thoroughly again.

Brush the aioli sauce over the grilled buns, then top each with a lettuce leaf, a tomato slice, a cucumber, and a couple onion rings. The final layer should be shelled and grilled shrimp.

With dried apricots

California Bakery/flickr.com

Ingredients

450 g ground beef;
80 g dried apricots;
4 burger buns;
1 onion;
1 clove of garlic;
2 tablespoons of soy sauce;
2 tablespoons of olive oil;
1 tablespoon chopped cilantro;
½ teaspoon ground coriander;
lettuce;
salt to taste.

Cooking

Cut half of the onion into rings, and finely chop the other half. Also chop garlic and dried apricots. Combine these ingredients with minced meat, soy sauce, cilantro, coriander, salt and pepper. Shape into patties and fry them in olive oil.

Place lettuce leaves, cutlets and onion rings on the buns.

Hawaiian

Chew Out Loud/yummly.com

Ingredients

1 kg of ground beef;
buns with sesame;
mushrooms (champignons or porcini);
1 pineapple;
2 tablespoons of butter;
½ cup teriyaki sauce;
romaine lettuce;
salt and pepper to taste.

Cooking

Rinse, cut into thin slices, salt, pepper and fry for butter mushrooms.

Shape and grill cutlets. Don't forget to salt and pepper them first.

Peel the pineapple and cut into rings. Grill it so that characteristic stripes remain. Also lightly toast the buns on the grill.

Pour the teriyaki sauce over the buns (read how to cook it), put cutlets, mushrooms and pineapple slices on them. Drizzle again generously with sauce and garnish with romaine lettuce.

Our collection has come to an end. But you can continue it in the comments. Share your favorite burger recipes.

1. The recipe for making hamburger patties should start with minced meat. Only by preparing minced meat on your own, you can be sure of its quality and freshness. To do this, you need to take fresh beef, wash and dry it. Cut the meat into small pieces and pass through a meat grinder (you can even twice). Add egg to meat breadcrumbs and spices, salt and pepper to taste.

2. Minced meat must be thoroughly mixed until uniform consistency. It is better to form cutlets with hands moistened with water so that the minced meat does not stick to your hands. They must be made thin enough, a little less than 1 centimeter. The cutlet should be slightly larger than the bun.

3. It is necessary to fry cutlets in a well-heated pan, preferably with a non-stick coating. About 8-10 minutes will be enough for the cutlets to be well fried on both sides.

4. Such cutlets can be prepared in advance and frozen. It is better to transfer them with baking paper so that they do not stick together. Before cooking, they do not require defrosting, you can immediately send them to the pan.

Sometimes on weekends we heartily enjoy burgers, but with one condition - we make cutlets for such sandwiches on our own. It takes very little time, and the result is excellent. As practice has shown, even a teenager can make a cutlet for a hamburger or other burger - no special skills are required for this. True, I had to try more than one recipe for hamburger cutlets until it turned out, like in McDonald's - hearty, tasty and fragrant.

If you do not want to go through experiments, I offer a proven option that my family uses.

Kitchen appliances and utensils: prepare a meat grinder or blender, a cutting board, a knife, a frying pan (preferably with a ribbed bottom), a bowl and a spatula. If you want to cook cutlets in advance, you will need parchment or baking paper to store semi-finished products.

Did you know? To make the minced meat more tender, use a large grate for a meat grinder, and also hold the metal parts of the device in the refrigerator.

Ingredients

How to choose the right ingredients

The pledge of a tasty and “correct” hamburger patty cooked at home, not only in suitable recipe, which I offer with a photo for clarity, but also in suitable meat. Firstly, it must be beef. AT last resort you can make prefabricated minced meat by adding a little pork or chicken (no more than 25% of meat). By the way, minced meat is better to do it yourself.
For cutlets, a combination of shoulder blade or tenderloin (2/3 of all meat) and neck, flank (1/3) is best suited. The neck and flank are fatter, and the shoulder blade is lean. So you can get perfect stuffing with a ratio of fat and meat of 20 to 80.
Make sure the beef has an even color was flexible and resilient. The streaks of fat should not be yellow.
Refined oil is preferred- it can withstand heating to higher temperatures. Give preference to sunflower - it is more useful than olive for frying.

Step by step cooking

First you need to make minced meat. Rinse 400 g of meat, dry it on a napkin or blot it with a paper towel. After that, cut it into pieces.
Also cut and 100 g of fat.
Pass the meat and fat through a meat grinder or chop in a blender.
Transfer the mince to a bowl. Pour black pepper into it to taste, pour in soy sauce.
If you do not like the sauce, replace it with salt (about 7 g is enough), but it is better to salt the cutlets before frying.
Knead the minced meat properly - you need to do this with quick movements, just like kneading dough.
Divide the mass into serving pieces.
Hit each one on the table. Then form into round patties.
Put the pan on the fire. If it is small in diameter and you will fry the cutlets one at a time, pour half a tablespoon of vegetable oil into the pan. If there are more patties, add more oil at the rate of half a spoon per patty. Wait for the oil to heat up and begin to smoke.
Put the "blank" in the pan and fry on one side. This will take about 5 minutes. Be careful not to burn the patty!
Turn the cutlet over with a spatula and fry it on the other side for another five minutes.

Decoration and serving options

I'll tell you a secret that these cutlets are not only perfect for burgers, but also delicious on their own. Sometimes I cook them for a side dish - pasta, mashed potatoes, scrambled eggs. They look very impressive if served on a lettuce leaf or with herbs, fresh vegetables.

If you want to cook "homemade" fast food, assembling a burger is not difficult.

Video recipe for making burger patties

To see how to make the perfect hamburger patties with this recipe, check out the following video. It shows all the stages of the cooking process and gives tips on how to make a dish quickly and tasty.

Do not use any for such cutlets additional ingredients . If eggs and a bun soaked in milk are needed for this, only meat is enough here.
If you wish, you can experiment with spices: as for, curry is suitable for this recipe, Italian herbs. However, many chefs claim that such additives give the dish a specific taste that is not very appropriate in hamburgers.
If you are preparing the minced meat in advance, form patties and transfer them parchment paper . It is better to store semi-finished products in the refrigerator.
Before cooking, cool the meat properly so that the minced meat does not lose its consistency.
If you have a lot of time left, keep the minced meat in the refrigerator for half an hour before sculpting cutlets from it.
The right hamburger patty should be perfectly round.. To do this, you can use the culinary ring. You can make it yourself by cutting off a strip from plastic bottle. Remember that the patties shrink a little when frying - make them a little larger than the bun.
Try to divide the minced meat into equal portions - it's easier to fry the cutlets.
If you want the dish to be less greasy, add a couple of spoons to the minced meat cold water- so it will be juicier.
To meat mass does not stick to your hands and the board, lightly wet them with cold water.
No need to press the cutlet to the pan This will dry out the dish.
After the cutlet is ready, immediately remove it from the pan. You can put a hot dish on a napkin that will absorb excess oil.

Other cooking options

Vegetarians or those who are fasting do not have to give up hamburgers. For them, they are quite suitable as well. Worth a try in summer
Fans of culinary experiments will surely appreciate the dish according to this recipe, prepared with the addition of balsamic vinegar - it will add minced meat delicate taste and original flavor.

If you want cutlets with a smoked note, use a rib to cook them. Another option is to grill the dish.

The fact that teenagers prefer almost any healthy food fast food, many know. However, adults, especially men, have not gone too far in this regard in their culinary preferences. It is practically useless to fight them, therefore, as they say, "you can not win - lead." If you cook a burger patty at home, you can not worry about the stomachs of your loved ones.

Cutlets cooked according to this recipe are very juicy and tender. Both adults and children like them and have a wonderful, exceptionally meaty taste. Did you like my recipe? How would you complement it? Tell us about it in the comments.

The hamburger is deservedly considered one of the most popular dishes in a fast food cafe. The classic American burger consists of fluffy bun, portions of vegetables and delicious meatballs. You can use it as a snack at lunchtime, take it with you on the road or for a country walk. The secret to the success of the hamburger lies in juicy cutlet prepared according to certain rules. All other components give the sandwich individual taste qualities and piquancy.

How to choose meat for cutlets?

By default, the correct hamburger patty is made from beef, although some housewives use lean pork, chicken or turkey breast for this, or prefer to "blend" minced meat, getting the desired fat content and taste. Depending on personal preferences, beef is replaced with fatty lamb or veal. Beef should be chosen carefully. In addition to the fact that the meat should be fresh, it should not have veins and films, it should have a bright red color.

Suitable for minced meat top part legs, beef tenderloin, shoulder blade or flank. Meat intended for making hamburger patties should not be stored in the refrigerator for more than two days. When choosing beef, it should be taken into account that more fatty meat is used for grilled burgers, lean beef patties are fried in a pan with a thick bottom.

How to cook minced meat?

To obtain minced meat, the meat is passed through a meat grinder with a grate with a maximum hole diameter or finely chopped with a knife by hand. Hamburger doesn't count diet dish, therefore, to make the minced meat for cutlets not so lean and dry, a little beef interior fat is added to it. AT ideal minced meat should be 80% meat and 20% fat. For those who prefer less fatty cutlets, a little cold water is added to give juiciness.

The peculiarity of hamburger patty recipes is that the minced meat should come into less contact with hands, so it is kneaded with a spoon or fork, otherwise it will turn out dry and not so tender.

What seasonings are used?

There should be nothing in a beef cutlet except meat, so the addition of a bun soaked in milk, eggs, garlic and onions is completely excluded. As seasonings, you can not use anything other than ground pepper and salt. Pepper in Ground beef can be added immediately. With regard to salt, it must be remembered that it has the ability to dissolve animal proteins and absorb moisture, so you need to salt the cutlets during cooking, sprinkling salt on top separately on each burger. Numerous hamburger patty recipes recommend the use of kosher salt, as it lacks various food additives.

How to form the correct cutlet?

In order for the cutlets to turn out beautiful and even during formation, you need to divide the minced meat into balls of the same size and weight. This makes it easier to give them the desired shape and determine the time required for frying. To prepare one cutlet, you need about 150-200 grams of minced meat. Using a special plastic or metal hamburger patty mold, you can quickly and easily form round, square or oval burgers. To do this, a ball of minced meat is placed inside the mold, with the help of a lid it is leveled and pressed down, resulting in a smooth cutlet with a corrugated surface.

The thickness of the semi-finished product depends on the amount of minced meat and is selected based on your own preferences. A standard beef hamburger patty has a diameter of 10 cm and a height of 2 cm.

In the absence of a press, you can use a culinary ring or cut a ring of the desired height from an ordinary plastic bottle, and use a canned food jar instead of a lid.

minced meat cooling

Chill the hamburger patty before cooking. To do this, the formed cutlets are shifted with baking paper or wrapped in polyethylene film and placed in the refrigerator for 45-60 minutes so that during the frying of the hamburger patty there is no excessive release of moisture and fat. Keep the patties in the refrigerator until the burger is ready.

If the prepared semi-finished products will not be used immediately, you can put the cutlets in the freezer, but it should be noted that when completely frozen, the product will partially lose its taste. When frying frozen cutlets, they should be laid out on a grill or a frying pan immediately without prior defrosting. This way they stay juicier.

How to fry hamburger patties the right way?

Roast ready-made semi-finished products on the cast iron pan with a thick ribbed bottom or on a special hamburger patty grill. Grill and pan should be well heated. So that the cutlets do not burn and do not stick to the grate, you can grease it with lard, and pour a little vegetable oil into the pan. To get an appetizing crust, burgers should be fried over high heat. The resulting crust allows you to keep the meat juice inside the cutlet.

When grilling, the cutlet should first be grilled in the direct heat zone, then moved to the edge of the grate. To get a medium-rare burger, 6 minutes is enough on the grill, and the cutlet is fried in a pan for 8 minutes. Readiness can be determined by the edge of the side edge. At finished product it will be slightly charred if the patty has been grilled, and brown if it has been pan fried.

Jamie Oliver hamburger patty

The fact that Jamie Oliver's recipes are easy to prepare is known to many housewives. Through minor changes to the components, he manages to transform habitual taste familiar foods. For the burger, Jamie Oliver suggests cutting the bun in half and toasting the inside on a pan or grill to keep the sauce in the center and prevent the bun from getting wet.

There are some peculiarities in the preparation of hamburger patties. The recipe calls for adding to ground beef a small amount beer. It is poured in a little, carefully mixing the minced meat with a spoon. Minced meat should be chilled, juicy, but not wet, salt and pepper are added to taste. When forming beef cutlets for a hamburger, you need to take into account that when frying, they will decrease slightly in size, so they need to be made 1-2 cm larger than the diameter of the bun. Grill the cutlets for 4 minutes on each side, after sprinkling with oil. The resulting golden brown won't let the juice run out. Shortly before the end of frying, you need to put a small piece of cheese on the cutlet. It will melt and hold the rest of the burger ingredients together.

How to make a homemade hamburger patty?

To prepare the classic recipe for a hamburger with a cutlet at home, you will need:

chopped beef or minced meat - 600 g;
onion powder - one and a half teaspoons;
ground black pepper - a quarter of a teaspoon;
sea salt - to taste.

Add onion powder and black pepper to the prepared minced meat and mix well with a spoon or fork. If desired, you can add one tablespoon of burger spices, which are sold in supermarkets. Using a culinary scale, the resulting mass must be divided into balls, depending on how many cutlets you need to cook. For diet cutlets balls weighing 60-100 g are formed, for ordinary minced meat they are divided into 3-4 parts to get portions of 150-200 g.

Using a press, semi-finished products are formed, after which they are wrapped in plastic wrap. On the one hand, cutlets make small indentations in the center so that large-diameter cakes do not become convex during frying. Prepared for frying meat preparations should be put in the refrigerator for 1-1.5 hours. Before frying cutlets, they are salted, for cooking they use a hot frying pan with a thick bottom, after sprinkling it with oil. 30-40 seconds before the end of frying, a piece is placed on the cutlet processed cheese and cover the pan with a lid to melt it.

Hamburger cooking options

It is known that each housewife has her own recipes and secrets for cooking borscht, pastries and other dishes, therefore, the recipes for hamburger cutlets in each family are different. Given the fact that the burger has become an international dish, you can use different ingredients, varying the taste of the finished product, without changing the principle of its preparation. The classic hamburger consists of a bun, cutlet, fresh tomatoes and pickled cucumbers. Mayonnaise and ketchup are used as sauce, lettuce leaves and hard cheese.

In the Italian version, the cutlet is fried in olive oil, pesto sauce is used instead of mayonnaise, and hard cheese is replaced with mozzarella. In the Mexican hamburger, the patty is laid out on a tortilla and poured over it with spicy salsa sauce, adding pickled chili peppers and homemade cheese. The French prefer to put olives, tarragon and blue cheese in a hamburger instead of pickles, and instead of a traditional bun, use a brioche bun cooked according to special recipe. AT vegetable stuffing many prefer to add capers, use fresh cucumbers Instead of salty, add a few drops of Tabasco, made from cayenne pepper, vinegar, and salt, to the sauce.

There are many other ingredients that can be used to change the taste of a sandwich. Only remains unchanged right cutlet for a hamburger.

A hamburger is a sliced bun with chopped fried cutlet inside. It can also be supplemented with a variety of seasonings, herbs and vegetables. Most often meat stuffing for a hamburger are made from first-class minced beef- fillet or rump. Moreover, minced meat, made by yourself, turns out to be tastier.

Filling for a hamburger: how to fry a cutlet

The main thing is meat

The filling for a hamburger should be juicy, moderately soft, have a rich taste and appetizing smell. Traditionally, it is made in the form of a small flat round patty, the filling of this size and shape fits comfortably between the halves of the bun. Most delicious burgers made from beef. Choose quality, first-class meats such as loin, rump, or lower shoulder. It is better if the beef is young and lean: the filling will turn out to be more juicy, tender and fragrant.

Rinse the selected meat, clean from excess fat and films. Pat dry with paper towel and cut into pieces. Pass the beef through the meat grinder twice. The stuffing should turn out soft and uniform, so it will be easier for him to give the desired shape.

Cooking a real hamburger

To prepare the filling for 4 hamburgers, you will need:

900 g freshly cooked ground beef
2 tablespoons vegetable oil
freshly ground black pepper

freshly prepared homemade minced meat knead thoroughly with your hands and mold it into 4 flat round cutlets. Heat up in a heavy bottomed pan vegetable oil. Put the steaks in it and fry for 3 minutes over moderate heat.

During the frying process, do not press on the steaks, otherwise delicious meat juice will flow out of them, and the filling for the hamburger will turn out to be a bit dry

When done with one side, flip the patties, sprinkle with salt and freshly ground black pepper, and cook for another 3 minutes. If you want well-done steaks, extend cooking for another 1-2 minutes. Remove the cooked steaks from the pan and keep warm until serving.

Putting the hamburger right

You will need:

4 meat patties
1 bulb
1 large sweet tomato
green salad (iceberg, lettuce or romaine)
4 buns sprinkled with sesame seeds
fried potatoes
sauces

Cut the tomatoes into thick circles, the onion into rings. Wash the lettuce well and pat dry. Select 4 large juicy leaves.

Cut special burger buns in half. Place a lettuce leaf, cooked steak and tomato circle on the bottom half. Lay a couple of onion rings on top and cover with the top half of the bun. Serve with a pile of hot French fries and a sauce such as ketchup, mayonnaise, mustard, or spicy seasoning for barbecue.

love more spicy dishes? You can cook hamburgers differently. Before placing the steaks, lightly brush the bun with hot tomato sauce, and replace the tomato with pickled cucumber.