Cooking of Hamburger
Hamburger: Start with good meat. At a butcher shop, buy ground beef with 15% fat. With a higher fat content, it will leak from the meat and start a fire; with less – the hamburgers will turn out to be dry. If possible, buy meat on the day you plan to cook it.
Ask the butcher to pass the meat through the meat grinder twice: first – through the grill for coarse grinding, then – for the fine.
- Put the minced meat in a bowl. In the same pan, you add the rest of the ingredients when you are ready.
- Coarsely chop the onion and garlic. Put them in a bowl and mix until they are thoroughly mixed.
- Add any ingredients you want to see in your burgers – Worcestershire sauce, ketchup, mustard, and chopped greens. These ingredients are optional, but they can spice up your hamburger.
- Add the egg yolk — season with salt and pepper and mix. The easiest way is to start stirring the products with a spoon, and then proceed to mix the minced meat with clean hands.
- Form cutlets. Keep meat in your hands as little as possible so as not to squeeze juices out of it. Use your hands to divide the meat into six equal-sized balls. Press the balls to make flat cutlets about 1.3 cm thick. With your thumb, make a small depression in the center of each cutlet. So you prevent the swelling of the central part, which leads to uneven frying.
- Put the patties on a plate. Wrap them in cling film or wax paper. Cool them from 30 minutes to several hours so that the patties harden and make them easier to cook. Hamburger meat is best cooked cold.
Choose your cooking method.
Homemade burgers can be cooked on a brazier or grill, fried in a pan or barbecue. They can also bake. The choice of cooking method depends on what is available to you and what you prefer in terms of taste and texture. Whichever way you choose, take the patties out of the refrigerator, sprinkle them with vegetable oil a little before cooking or grease with melted butter. Here are some ways you can use: Roasting pan/grill: Preheat the roasting pan (top level of the grill) to medium temperature. Place the frypot with food foil so that it is easier to clean after cooking. Put the patties on the roasting pan. Fry for 6-7 minutes on each side or until fully cooked. Frying pan: Add vegetable or butter to the pan and fry the patties thoroughly. To fry them, cook the patties for a long time on low heat properly. Put the patties on the barbecue grill. Cook as you usually cook meat on the barbecue. Roasting: Place the patties in the oven, preheated to 180ºC, for 15-30 minutes, depending on the thickness. You can turn them over during cooking, regularly checking for readiness.
- While preparing the cutlets, make the filling. You can choose any sauce that you like and look at the list of traditional burger toppings:
Wash lettuce and tomatoes. Cut the hamburger buns in half, then chop the tomatoes thinly. Place ketchup and mayonnaise on the dinner table so that they can choose what they like.
- Serve on the table. Once the cutlets cooked to the taste of each of the guests, serve them. Put them inside the buns with the filling and place them on the table. Alternatively, put the hamburger on a plate with other food, such as rice, fried potatoes, mashed potatoes, or lettuce.
How to cook a Hamburger in a pan
- Make a hamburger the same size. Divide the meat into equal parts after adding the desired spices and spices. Roll each serving of meat into a bowl. This will allow all the pieces to be the same.
- Flatten the meat to a thickness of just over 1 cm. The beef for the hamburger should be 1 cm thick. This thickness will allow moisture to remain inside, and at the same time, will enable the meat to cook safely in a pan, and not dry over an open fire.
- It is bringing the temperature of the meat to room temperature. If the meat was in the refrigerator, leave it for 10 minutes to warm to room temperature. It is heating the meat to room temperature before frying prevents the meat from shrinking and allow it to be softer.
- Heat the pan. Pour a couple of tablespoons of vegetable or olive oil into a non-stick pan and let it heat over medium heat for 5 minutes. Roasting the pan before putting the hamburgers will help them to fry and dry thoroughly on the outside, thereby enhancing the taste.
- Put the burgers in the pan. Put all the burgers on the pan at once so that they all cook at the same temperature. If you have a lot of hamburgers, fry them in batches. When laying out burgers, keep a small distance between them. This will allow them to cook at the edges.
- Turn the meat over only once. Hamburgers should be fried on one side for 5 minutes, then flipped to the other side. Do not move or rotate hamburgers during this time. Turn the meat over only after it has cooked on one side. If you let the meat fry for several minutes, you allow it to brown. After frying the meat, on the other hand, for 5 minutes, remove it from the pan.
- Add cheese. If desired, put cheese on top of the meat during the last minute of cooking the meat in a pan. If you add cheese earlier, it will melt completely and remain in the pan.
- Use caution when putting hamburgers in the pan if you preheated it with butter. As soon as the hamburger touches the butter, the latter starts to sprinkle and is very hot. It is better to spread the meat into the pan with gentle movements, and not toss it. It is good for health.
Ingredients of Hamburger
For a burger
- 450 g of 85% ground beef
- One egg yolk
- Six hamburger buns
- 1/2 small red or white onion
- For the sauce (optional)
- One tablespoon of Worcestershire sauce
- 1 tablespoon white pepper
- One tablespoon mustard
- One clove of garlic
- Salt and pepper (to taste)
- A handful of coarsely chopped greens
For the filling
- Two thinly sliced tomatoes
- Six slices of cheese