- Meat
- Beef
- Burger
- Patty
- 400 g Beef (Shoulder)
- Salt
- Pepper
- Burger
- Patty
- Oil (to cook your patties)
- Bun (of your choice)
- Butter (to toast your buns)
- Toppings (of your choice)
Table of Contents
Preparation
Put your meat grinder into the freezer overnight.
Put your beef into the freezer one hour before starting.
Grinding the Beef
Cut your beef into small chunks to make them fit into the meat grinder and then grind it.
Making the Patties
Season your ground beef with salt and pepper and mix it in well.
Form equally sized balls of 100 g each and then flatten them into thin patties.
Toast your Buns
Spread some butter on your buns and toast them on medium heat until golden brown.
Cook your Patties
Put some oil into a pan and heat it on medium-high.
Insert your patties and cook until they are slightly brown. Press them periodically with a spatula to keep them flat. Then flip the patties and if you want, put some cheese on them.
Then cook until the other side is slightly brown as well. If you have put cheese on them, cover the pan with a lid to easier melt the cheese.
Build your Burger
Take the bottom of your bun and spread some sauce (in our case, ketchup made with dried tomatoes) on it.
Put your patty on it, and add your toppings.
If using tomatoes, preferably use a beefsteak tomato, because it is less juicy and therefore won't make your buns soggy.
Salad is always a good choice, rocket in our case. And also onion, in this case marinated with a bit of balsamic vinegar.
Then end it with another bit of sauce on the top bun and complete your burger.
Video
For a moving explanation please see the following video:
