Hamburger patty

Juicy and tender cutlet will make a homemade burger tastier. Because it is a properly cooked cutlet that guarantees a delicious hamburger. Such cutlets are used for folding any kind of hamburger. They are collected at home, cooked in nature, etc. They are served for any kind of meal, and on holidays, they take with them to work or on a picnic.

wella

The author of the recipe

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Composition / ingredients

Servings:

Beef

400

Chicken fat

Salt

to taste

Ground black pepper

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 19 g

Fats 50 % 19 g

Carbohydrates 0 % 0 g

251 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a hamburger patty? Prepare the meat for minced meat, and this is good grade beef and fresh. If there are streaks in the piece and everything that will make the stuffing substandard, remove it all using a sharp knife.
Step 2:
This is about how the meat should look for grinding into minced meat.
Step 3:
Cut it into small pieces. That is, so that they freely fall into the beef shredder.
Step 4:
It was an immersion blender for me. I put pieces of beef in it.
Step 5:
And ground them, adding a little fat.
Step 6:
If you want a perfect burger patty, don't add a lot of extra foods like, for example, onions, etc. to it. Since we salt at the end, i.e. before frying, we will only season the minced meat with ground pepper. And it's better if you mill it right now.
Step 7:
If you still have a lot of work to do on cooking, say, buns, send the minced meat to the refrigerator. And then (just before frying) add salt to taste.
Step 8:
Mix everything and divide the minced meat into equal parts.
Step 9:
Then form more specific blanks for frying, using any handy tools. The thickness of the cutlets should be at least 1.5 cm .
Step 10:
Stack the blanks neatly, alternating with parchment, and send them back to the refrigerator.
Step 11:
After 10 minutes, put the pan on the gas – let it heat up. If it is well heated, pour a couple of tablespoons of vegetable oil into it. Also let it warm up, and only then spread the cutlets carefully using a spatula.
Step 12:
Fry on each side for 5-7 minutes, turning it over once, and cook everything else to assemble the burger.

And more tips

To make the cutlet juicy and tender, cook the minced meat yourself, do not use the purchased one.

Minced meat should be textured, i.e. it is not necessary to grind it very finely.

Take only fresh meat - preferably marbled beef, but you can take other types of meat.

Add fat, maintain a competent ratio – 80 percent meat to 20 percent fat.

Knead the minced meat with your hands, beating it against the surface of a table or board.
Hands will not stick to minced meat if they are moistened with water.

When forming cutlets, use a cooking press or a ring, in extreme cases – cut a circle out of a plastic bottle.

The thickness of the cutlet should not be more than 1.5 cm and weigh no more than 200 g.
When sending cutlets for frying, make a billet slightly larger than the size of a bun.

While you are preparing everything for the hamburger assembly, keep the cutlets in the cold, otherwise the fat will flow and the shape of the cutlet will deteriorate.

Salt burger patties before frying, otherwise they will turn out to be harsh.

When frying a cutlet, touch it less - do not turn it over often. The less you touch them, the juicier they turn out.

You can use not only a frying pan, but also any other suitable dishes for this.

Do not fry for a long time – 5-8 minutes is enough.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.