Homemade hamburgers
Hamburger, a recipe for preparing homemade hamburgers Today I will talk to you about how to make hamburgers, the ingredients, the choice of meat, how to cook hamburgers, and how to prepare perfect American hamburgers (but also Italian ones).
Making hamburgers is very simple, and the whole process revolves around choosing the right meat for hamburgers and cooking it to get tender and juicy hamburgers. Just a few simple rules for a perfect dinner! Obviously, to accompany your meat burgers, you will need my wonderful extra-soft Hamburger Buns, a foolproof recipe that will give you lots of satisfaction!
Are you ready? Here’s the hamburger recipe and all the tips to make it perfect!
Difficulty: Low
Cost: Inexpensive
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4 people
Cooking method: Stove
Cuisine: International
Hamburger: recipe and preparation
For the hamburgers:
. 720g of ground beef (adult beef)
. Salt to taste
. Pepper to taste
For the American hamburger:
. 4 Hamburger buns
. 4 Hamburgers
. 4 Slices of cheddar cheese (or provolone or fontina)
. 4 Lettuce leaves (iceberg or gentle)
. 1 Tomato
. 1 Onion
. Sauce for hamburgers to taste
. 8 Slices of bacon (optional)
. 8 Pickles (optional)
Homemade hamburgers:
Choosing the meat for hamburgers:
If you want to prepare the recipe for your perfect hamburger, you cannot choose any ground meat! So if you want to make homemade hamburgers, I recommend going to the butcher and asking for ground beef for a special hamburger.
To have a soft, tasty, and juicy hamburger that is not dry at all, you must choose non-lean meat; the fat percentage should be between 20% and 30%.
The classic American hamburger is prepared with beef, and you will have to ask for the real cut, the brisket, or the belly pulp. A mix of all three is also fine! You can have it coarsely ground for perfect pan-frying so that it helps to preserve part of the meat’s liquids, promoting the juiciness of your hamburger. For a gourmet burger, you can also use fillet, sirloin, and eye of round.
You can also choose other types of meat, such as pork (any cut is fine), chicken, or turkey, using ground meat from thighs or drumsticks, which are the fattiest parts, or veal. Although I always recommend using ground beef.
If you want to prepare a fish burger, you can use salmon, which is rich in fat, but trout, cod, and swordfish are also suitable.
How to make hamburgers:
If you want to create a perfectly round shape, like store-bought ones, you can use a 10-cm cookie cutter. Place the cutter on the meat (always 180 g) and compact it with your hands or a meat tenderizer. Then gently remove the cutter, and your hamburger is ready.
Ready-made meat patties
Prepare rectangular pieces of parchment paper and place them on the base and surface of the patties to avoid damaging the meat.
How to cook hamburgers
Heat your pan, grill, or griddle well. You can choose to lightly grease it with some oil, or you can use the fat that comes out of the hamburger directly, adding nothing else.
Cooking hamburgers
Place the hamburgers in the pan and cook for 4-6 minutes per side, depending on how well done you want them. Do not press or puncture the hamburger during cooking to avoid losing the precious juices that make it soft and juicy. If you’re lucky, you can also use a barbecue with indirect heat.
We should serve beef burgers with the center still pink and semi-raw, “rare” (if desired). Chicken, turkey, and pork burgers should be cooked thoroughly to avoid infections and eliminate the bacterial load.
Once ready, you can serve the hamburgers with a salad or classic French fries, although I recommend preparing the classic American Hamburger complete with a bun.
How to make American Hamburgers:
If you want to serve the hamburger with a bun, prepare my wonderful Hamburger Buns in advance, which are certainly much softer than the store-bought ones. Cut them in half and toast the crumb side on the grill for 1-2 minutes to create a protective layer and prevent the bread from getting soggy.
Spread your preferred hamburger sauces on the bottom bun: a classic like ketchup and mayonnaise, but also barbecue sauce, ranch, or mustard.
Place a crispy lettuce leaf (iceberg or gentle), slices of tomato, and thinly sliced onion rings on top. I often grill the onion slightly with the hamburger.
Place your hamburger on top. For the Cheeseburger recipe, melt slices of cheddar cheese at the end of cooking. Spread sauces on the inside of the other half of the bun and close it. Of course, you can also add bacon that has been browned in a separate pan and positioned in a cross over the hamburger to have a perfect homemade, tasty, and delicious American Hamburger. I almost forgot about the pickles. Well, I don’t really like them with hamburgers, but you can cut two slices into strips.
For the Italian Hamburger, you can use fontina, asiago, provola, and provolone cheeses. Instead of the classic onion, you can use a Tropea onion. Every variation is welcome, even with grilled peppers, radicchio, or any other ingredient that comes to mind. You can prepare delicious hamburgers in a thousand different ways! My husband loves cheeseburgers with a not-too-cooked sunny-side-up egg. A fantastic variation!
I think I’ve told you everything! Let me know if you try to make homemade hamburgers.
Storage:
They can store homemade hamburgers in the refrigerator for one day, covered with plastic wrap. Take them out of the fridge 10 minutes before cooking so they’re not too cold.
You can also freeze them, separated by parchment paper, and put them in a freezer bag, but only if you’ve used fresh ground meat.”
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