Finely seasoned burger patties "Fiefhusen-Style"

Ingredients for 8 servings:

• 1 kg minced beef, preferably fresh from the butcher
• 1 tbsp, leveled sea salt, fine
• 1 tbsp black pepper, finely ground
• ½ tsp cayenne pepper
• 1 tbsp garlic granules
• 1 tbsp sweet paprika powder, finely ground
• 1 pinch of cumin powder
• 1 tbsp, heaped mustard, hot
• some rapeseed oil

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 20 minutes

Deliciously spicy, but not over-seasoned

Place the ground beef in a wide stainless steel bowl along with the salt, spices, and mustard. Now knead thoroughly and firmly with your hands (latex gloves make this easier). Line a kitchen scale with cling film and weigh out portions of approximately 135g. Then form the patties. While hand-made works reasonably well, the patties then look like flat meatballs. I recommend and use a patty former. You can buy one online for under €10 and it’s a worthwhile investment! Lightly brush both sides of the mold with rapeseed oil and press the ground beef into the bottom of the mold. Push it towards the edge so that the ground beef is evenly distributed. Now, using the stamper from above, briefly and firmly shape it. Gently but firmly tap the mold diagonally onto your other hand. The second or third time, a perfectly formed patty will slide onto your palm. Carefully wrap the patties in cling film and place them in the freezer for one to two hours. Frying/grilling works best when slightly charred. Tip: When frying/grilling burgers, I weigh them down until they’ve browned a bit. I do this on both sides. This prevents the patty from bulging and shrinking more than necessary. I also only use medium heat on the stove and the edge of the grill when grilling. A schnitzel flattener, a small stainless steel pan, or a simple tile work well for this.