Hamburger Homemade Recipe
The meat patty stopped being just a portion of fast and industrial food. Hamburger is not only McDonald’s and Burger King. All the most renowned chefs have opened a hamburger restaurant separately from their regular ones, indicating the level of sympathy that the hamburger has. On this page, we bring you a great hamburger homemade recipe that is more delicious than most hamburger patties you have ever eaten.
If we go back to the origins of the meatball, it is simple to prepare and made from ground beef, salt, and black pepper. Still, we want to take the recipe further and turn it from an ordinary meatball into a rich in flavors hamburger and, most importantly, a hamburger homemade by you, so you get the benefit of using a slice of good quality meat.
So without further ado, we bring you our hamburger homemade recipe.
It all starts with choosing the perfect cut for the meatball. For this recipe, we combined two great cuts for a hamburger. The first is a Chuck Steak, and the second cut is Boneless Short Rib.
The ratio for the meat mixture is 70% chuck and 30% short ribs.
The meat must be fresh, do not use aged beef. Ask the butcher to grind the meat coarsely once, and only once. this will make the patty light and airy instead of a compressed hamburger.
In this recipe, we used a Worcestershire sauce, a sauce that is less known but can be found in almost every grocery store.
Ingredients For hamburger homemade recipe:
- 1 kg of ground meat for a hamburger
- 1 finely choppe purple onion
- 3 tbsp of ketchup
- 1 tbsp of ground Dijon mustard
- 2 tbsp of Worcestershire sauce
- Yolk from one egg
- Salt
- pepper
How to make a burger from ground beef:
Put all the ingredients in a bowl, and mix until you get a uniform mixture. Do not knead the mixture too much; kneading the meat will make the patty mushy and dense; believe me, you don’t want that. We recommend folding the mix instead of kneading it like dough.
Divide into balls of 250 grams (or more, depending on how much meat you like in your hamburger).
Make a patty using a ring or freehand, it’s up to you.
It is better to put the meatballs in the fridge for half an hour, this will help the patty “take shape” and not fall apart.
Heat a pan, drizzle olive oil, and fry the hamburger.
Go wild with toppings and prepare what you like. We suggest orange cheddar on top.
Please don’t waste your time. You better try it now.
Bon Appétit 😋😋
Feel free to follow me on Instagram for more recipes!
Put all the ingredients in a bowl, and mix until you get a uniform mixture. Do not knead the mixture too much; kneading the meat will make the patty mushy and dense; believe me, you don’t want that. We recommend folding the mix instead of kneading it like dough.
Divide into balls of 250 grams (or more, depending on how much meat you like in your hamburger).
Make a patty using a ring or freehand, it’s up to you.
It is better to put the meatballs in the fridge for half an hour, this will help the patty “take shape” and not fall apart.
Heat a pan, drizzle olive oil, and fry the hamburger.
Finally, go wild with toppings and prepare what you like. We suggest orange cheddar on top.
Please don’t waste your time. You better try it now.
Bon Appétit 😋😋
Feel free to follow me on Instagram for more recipes!
