We have all tried many interesting combinations, but I always prefer to resort to the classic, the burger, which actually consists of very simple ingredients and therefore simply the best. Of course, I can’t add a bit of “our” twist to my version of the “ultra favorite” burger in the form of thinly cooked crispy Karst bacon and red onion from Ptuj. And watch out! Let’s not forget the larger amount of paper towels, because this burger is so full of flavor and so juicy, we’ll need quite a few.
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This time I searched for all the tips and tricks from Americans. America’s most reputable burger restaurants don’t hide their recipes, but share them en masse, with some even publishing cookbooks. With the flood of information, I tried to choose the ones that were really the most useful so that our homemade burgers were a pure pleasure for the palate! But I focus on the meat and the toppings. Here are the ingredients for four burgers.
What type of meat is best for a burger?
Compulsory fresh ground beef with about 20% fat, which is connective tissue and ensures that the meat stays together and doesn’t fall apart, is juicy and tastes better. We ask the butcher to grind a piece of shoulder and a bit of lumbar part for even better taste, we can also add lard or other forms of fat. If we use really fresh and quality meat, there is no need for a lot of additives, because the essence of the burger is the meat, which must be juicy and soft or “light”.
Well-seasoned meat is the key to a delicious burger, so don’t skimp on the salt and pepper. The meat can be further enriched with various spices, hot sauces such as chilli or Worcestershire, chopped onion or garlic, one can even use a red wine reduction, which gives the burger not only more flavor and juiciness, but also a beautiful color. However, we really add very carefully because we make burgers and not meatballs or meatloaves.
Care must be taken that the meatballs are neither too thin nor too thick, as this meat can dry out or be too raw inside. The ideal thickness is about 2 cm, usually 200 g of meat is used for a polpet. It should not be pressed too much when shaping, but should be shaped quickly with wet hands to keep it light and juicy. It is also very important to finally make a 1 cm deep indentation on the top or middle of the raw burger with your finger or your spoon, which will disappear during cooking, while preventing the meat from swelling, because the meat shrinks and pull towards the middle. . This way we get nice flat or flat burgers, which don’t give us stability or “balance” problems when coating with additives.
A tip on how a burger will not only be shaped, but well designed
The rule is that the meat and the bomb must have the same diameter, so that we feel the same complete pleasure with each bite. Therefore, the raw meatballs should be a little wider than the bomb, because you have to take into account that the meat shrinks slightly during cooking.
An important tip or step before cooking
Other types of meat require room temperature before cooking, but the reverse is true for a burger – 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 sticks to the surface on which it is cooked, otherwise wait another minute and then try to turn it again. However, we never press the meat with a spatula, because in this way the meat loses its juice and its juiciness is reduced.
Cook over medium heat, on the grill with the lid closed, about 3-5 minutes per side for medium roast meat. If they are prepared in a skillet (preferably cast iron), keep it warm, cook over medium heat for 3-5 minutes on each side. You can also use a kitchen thermometer and check the temperature in the middle of the meat, which should be around 62 degrees for medium-roasted meat and around 72 degrees for well-done meat.
The burger needs a rest too
The cooked burger (can be covered with foil) is left to rest on the grill for about 10 minutes, since during this time the cooking process continues, the juices are distributed throughout the meat and ensure complete juiciness.
What makes up the whole picture 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 cool it down, sauces that make it even juicier and melted cheese that adds creaminess. And of course the bomblets that capture everything together.
The best are homemade, freshly prepared. But sometimes you just don’t have the time or the inclination to do 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 bomb. However, you can also prepare purchased ones with a little trick like fresh out of the oven, by slicing them in half, coating them in butter and lightly frying them on the cut sides to make them warm and fluffy.
Cracked burger bombs that always have a surprise on the table
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Homemade burgers for burgers
And how to properly assemble all the ingredients so that our burger stands up well and the vegetables stay fresh and crispy and the bomb is juicy and not soaked?!
The rule is to know how to properly assemble the burger so that it is as perfect as possible both in terms of bite and appearance. It is recommended to first coat the cut bombette with the chosen sauce in both parts, then cover the bottom of the bombette with lettuce, tomatoes, red onion or another addition, then add hot meat with melted cheese, fried bacon or bacon and finally cover everything even with a top coated with the bomb, which is like a kind of glue and makes the burger fit together nicely.
- 800 g minced beef (shoulders – 550 g, loins – 250 g, fat content approx. 20%)
- 2 teaspoons salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 4 burger bombs
- slices of cheddar, gouda or emmental cheese
- 1 cm thick tomato slices
- a small head of brittle lettuce torn into leaves
- medium sized red onion
- karst bacon (a few slices on a burger)
1. Prepare the bombettes, cut all other toppings into slices, prepare the sauces.
2. Fry the Karst pancetta slices until crispy and place them on a paper towel.
3. Cut the meatballs in half and brush them thinly with butter on the cut side.
4. If broiling, heat to medium-high.
5. Take the meat out of the fridge, divide it into 4 equal parts (200 g each) in a bowl and form meatballs 2 cm thick, which should be a little wider than the meatballs. Don’t forget to make indentations in the middle of the meat.
6. Salt and pepper shaped burgers or meatballs.
7. On a suitably heated griddle or in a skillet over medium heat, cook them for about 3-5 minutes on each side for medium roast meat or 8-10 minutes for well roasted meat, and for me they are better roast for 6 minutes on each side (“medium well”).
8. A minute or two before cooking the burger, cover it with a slice of cheese to give it time to melt (the burgers can be covered).
9. Let the cooked burgers rest on the grill and quickly fry the greased patties.
10. Coat the fried bombette on both cut sides with the desired sauce, cover the lower half with the prepared toppings (salad, tomato, red onion, then add the meat with the cheese and the crispy bacon) and cover with the top of the bombet to make a delicious burger.