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500 g beef 4 pcs whole wheat bun 4 slices cheese lettuce salt, pepper, worcestershire ketchup, mustard, possibly mayonnaise, some relish garnish for the burger
The hamburger is a classic in our house that we all love, and I make such a healthier version…
Prepare all the ingredients. I use pure beef, as little overgrown as possible, we don’t like those white threads :-). Then we like kaiser burgers, I don’t really eat white flour – but to each their own. The cheese I use is a classic brick, I don’t use processed cheese. For toppings also to each to taste – some people like tomato, some people like onion, sour cucumber, mayonnaise – but we don’t, my kid doesn’t like too many ingredients…
Grind the meat. If you have meat with veins, grind the meat 2x, it will be better. Salt, pepper, sometimes I add paprika, sometimes worchester, like when… No need to speculate too much, you should be able to smell the meat in the burger! Put it in the fridge for half an hour or so to let the flavours mingle.
Cut the potatoes and dry fry in the cut. Do not use untoasted buns for the burger – they will get soggy quickly. Spread the toasted buns with mustard, ketchup, mayonnaise if you want, and lettuce. Prepare tomatoes, onions, cucumber, maybe some relish…
Divide the meat into 4 equal parts. One burger should be around 125g, definitely no more than 150 or less than 100, smaller burgers would be like patties and larger ones would need to be grilled for a long time and wouldn’t cook through evenly. Grill without oil (!) on one side for about 4 minutes, then flip. Don’t oil the burgers, just use the oil to grease the grill grates so the meat doesn’t stick. After flipping, do not turn the burger, grill for maybe 2 minutes and then place a slice of cheese on each burger. Bake. Remove from the grill and let rest on a plate for a while.
Finish the burger. Place the meat on the bun with the lettuce, top with the prepared Vegetable Recipes, cover.
And eat 🙂 Enjoy.