We have all tried many interesting combinations, but I myself still prefer to resort to the classic, the burger, which actually consists of very simple ingredients and is therefore simply the best. Of course, you can’t add a little “our” twist to your version of the “ultra favorite” burger in the form of thinly fried crispy Karst pancetta and red onion from Ptuj. Be careful! Don’t forget plenty of paper towels, because this burger is so full of flavor and so juicy it’ll take quite a bit.
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This time I searched for all the tips and tricks from Americans. The most famous American burger restaurants do not hide their recipes, but share them en masse, some even publish cookbooks. With the flood of information, I tried to choose the most useful, so that our homemade burgers are pure satisfaction for the taste buds! But I focus on meat and accessories. There will be ingredients for four burgers.
What type of meat is best for a burger?
Compulsory fresh ground beef with about 20% fat, which is the connective tissue and ensures that the meat stays together and doesn’t fall apart, is juicy and tastes better. We ask the butcher to chop a piece of shoulder and a little loin for an even better taste, we can also add bacon or other forms of fat. If we use really fresh and high quality meat, there is no need for a lot of additives, because the essence of a burger is the meat itself, which must be juicy and soft, or ” light”.
Well-seasoned meat is the key to a flavorful burger, so don’t skimp on the salt and pepper. The meat can be further enriched with various spices and spicy sauces, such as chili or Worcestershire sauce, chopped onion or garlic, we can even use a red wine reduction, which gives the burger not only more flavor and juiciness, but also a beautiful color. However, we add very carefully, as we make burgers and not patties or meatloaf.
shaping the flesh
We must be careful that the meatballs are not too thin or too thick, because in this way the meat can dry out or it can happen that the inside is too raw. The ideal thickness is about 2 cm, usually 200 g of meat is used for a patty. This should not be pressed too hard when shaping, but should be shaped quickly with damp hands to preserve lightness and juiciness. It is also very important to make a 1 cm deep indentation with your finger or a spoon on the top or in the middle of the raw burger, which will disappear during cooking and at the same time prevent the meat from swelling, because the meat shrinks and pulls towards the center during cooking. . In this way, we obtain beautiful flat or flat burgers, which do not cause stability or “balance” problems when coating with additives.
A hint of how the burger will not only be shaped, but shaped in person
The rule is that the meat and the bombette should have the same diameter, because that’s how you get the same complete pleasure with every bite. Therefore, the raw patty should be a little wider than the bombetta, because you have to take into account that the meat shrinks a little during cooking.
An important tip or step before cooking
Other types of meat require room temperature before cooking, but the reverse is true for burgers – the meat should be cold. Store it in the refrigerator until cooked, but you can also put it in the freezer for a short time. This way, the baked burgers will retain their beautiful shape and juiciness.
Burgers are most often grilled or pan-fried. In any case, it is very important to turn the meat only once, only when it no longer adheres to the surface on which it is cooking, otherwise wait another minute and then try to turn it again . Never press the meat with a spatula, as this will cause it to lose its juices and reduce its juiciness.
Grill over medium-high heat, lid closed, about 3 to 5 minutes per side for medium-rare. If you prepare them in a skillet (preferably cast iron), leave it very hot, cook over medium heat for 3-5 minutes on each side. We can also use a kitchen thermometer and check the temperature in the middle of the meat, which should read around 62 degrees for semi-cooked meat and around 72 degrees for well-done meat.
Even a burger needs a rest
The cooked burger (can be covered with foil) is left to rest on the grill for about 10 minutes, while the cooking process continues during this time, the juices are distributed throughout the meat and ensure perfect juiciness.
What makes the whole image of a good burger?
The recipe for a classic burger is basically very simple. In addition to the meat, the burger consists of additives that refresh it, sauces that make it even more deliciously juicy and melted cheese that gives it creaminess. And, of course, the bombette, which captures everything as a whole.
The homemade and freshly prepared ones are the best. However, sometimes we just don’t have the time or the will for it, because then the burger becomes a real project. When we decide, we use bomblets bought without bad conscience. The best are those prepared with sesame, potato paste or brioche bombettes. However, with a little trick, the purchased ones can also be prepared as if they were freshly cooked, namely by cutting them in half, brushing them with butter and toasting them lightly on the cut sides so that they become hot and soft.
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And how to correctly assemble all the ingredients so that our burger holds together well and that the vegetables remain very fresh and crispy and that the bombetta is juicy and not soggy?!
There is a rule on how to properly assemble a burger, so that it is as perfect as possible both in the bite and the eye. It is recommended to first coat the cut bombette with the chosen sauce on both parts, then cover the lower part of the bombette with lettuce, tomato, red onion or another addition, then add hot meat with melted cheese, fried bacon or pancetta and finally cover everything also with the upper part coated with the bombette, which is like a kind of glue and ensures a good hold of the hamburger.
- 800 g minced beef (shoulder – 550 g, loin – 250 g, fat content approx. 20%)
- 2 teaspoons salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 4 burger buns
- slices of cheddar, gouda or emmental cheese
- 1 cm thick tomato slices
- a small head of lettuce, torn into leaves
- medium red onion
- Karst pancetta (a few slices per burger)
1. Prepare the bombettes, cut all the other accessories into slices, prepare the sauces.
2. Fry the slices of karst pancetta until crispy and place them on a paper towel.
3. Cut the bombettes in half and coat them thinly with butter on the cut side.
4. If broiling, heat to medium-high.
5. Take the meat out of the refrigerator, divide it into 4 equal parts (200 g each) in a salad bowl and form patties 2 cm thick, which should be a little wider than the bombettes. Remember to make a cut in the middle of the meat.
6. Season the formed burgers or patties with salt and pepper.
7. On a well-heated griddle or in a skillet over medium-high heat, roast them for about 3-5 minutes on each side for medium-rare, or 8-10 minutes for well-roasted meat, but for me, the best ones are roasted 6 minutes on each side (“meduim well”).
8. A minute or two before cooking the burger, top it with a slice of cheese so it has time to melt (burgers can be covered).
9. Let the cooked burgers rest on the grill and during this time quickly brown the buttered patties.
10. Spread the fried bombettes on both sides cut with the sauce of your choice, cover the lower half with the prepared ingredients (lettuce, tomato, red onion, then add the meat with the cheese and the crispy pancetta) and cover with the upper part of the bombette to make a delicious burger.