SAEDNEWS: Burgers are one of those dishes you can easily make even at a party! One of the perks of homemade burgers is that they’re completely healthy, and you can get creative with the toppings and ingredients.
According to the culinary section of SaedNews, hamburger meat is mostly beef and can be either grilled or fried. Typically, lettuce, ketchup or mayonnaise, mustard, onions, and other toppings are added between the meat and the bun. Hamburgers are usually served on a plate alongside French fries or chips.
Hamburgers are called by this name in almost all countries, except in the United Kingdom, where they are referred to as “beef burger” or simply “burger.”
If a slice of cheese is placed on top of the hamburger patty, it is called a cheeseburger.
Adjust the quantities proportionally for more or fewer servings.
Veal with fat: 500 g
Smoked hot red pepper: a pinch
Grated cheddar cheese: 50 g
Parmesan cheese: 2 tablespoons
Garlic powder: 1 heaping teaspoon
White pepper: ½ teaspoon
Breadcrumbs: 1.5 tablespoons
Onions: 4 (about 30 g each)
Salt and black pepper: 1 teaspoon each
Crushed dried rosemary: a little
Lettuce: for serving
Tomato: for serving
Burger buns: as needed
Step 1:
Peel the onions and place them in a food processor until finely chopped and frothy.
Step 2:
Cut the meat into pieces and add it to the food processor along with the onions. Blend until the mixture is finely ground.
Step 3:
Transfer the meat mixture to a bowl and add all the spices.
Step 4:
Add the grated cheddar and Parmesan cheeses. Mix everything thoroughly. Take portions roughly the size of an orange, roll into balls, and shape them using a burger press. If you don’t have a press, flatten the mixture by hand to the size of your palm.
Step 5:
Heat a nonstick pan and lightly oil it. Fry the patties until the meat changes color, then flip to cook the other side. Serve the cooked burgers with chopped tomatoes, lettuce, and your preferred sauce.
Preheat the oven to 350°F (180°C). Place the burgers inside and bake for 15–30 minutes until fully cooked. Turn the burgers occasionally to ensure even cooking and prevent burning.
Preheat the grill to medium heat. To make cleaning easier, cover the grill surface with aluminum foil. Place the burgers on the grill and cook each side for 6–7 minutes until fully cooked.
Using breadcrumbs prevents the meat from becoming rubbery and helps it stay cohesive, but don’t overuse them or the burger will be ruined.
Choose quality beef with around 20% fat. Too much fat will drip during cooking, leaving the burgers dry.
For better flavor, let the meat rest in the fridge for one day before cooking.
You can use a mix of veal and lamb for richer taste.
Restaurant-style burgers are made without flour, eggs, or other additives. Adding them makes the burger more like a pan-fried meat patty.
Always use fresh meat.
Sauces can vary by taste; tomato puree can also be used as a sauce.
Many people try to replicate restaurant-style burgers at home but fail. The key difference is often in the seasoning. Here’s a simple homemade burger spice mix:
Mix together:
2 tablespoons red chili powder
2 tablespoons salt
1 tablespoon black pepper powder
1 tablespoon garlic powder
1 tablespoon mustard powder
Use this mixture to season your burgers for a flavor closer to restaurant versions.
