Homemade burger patties

Ingredients for 4 servings:

• 360 g beef (ribeye, entrecôte or similar)
• salt and pepper
• 4 slices of Cheddar
• 1 onion(s)
• 2 pickles
• 2 tbsp ketchup
• 2 tbsp mustard
• 4 burger buns (see my recipe)

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 20 minutes

Cut the meat into smaller cubes. Place these on a baking tray or plate and place in the freezer for about an hour. Freezing helps firm the meat and makes it easier to chop later. Attach the meat grinder attachment to the Kenwood machine and insert the 4.5 mm hole disc. Place a bowl or deep container under the meat grinder. Pour the prepared meat into the meat grinder. Turn on the machine and use the pusher to gently press down on the meat to ensure even grinding. Season the chopped meat with salt and pepper and form it into four equal-sized balls, which will later be made into burger patties. To prepare a burger with the patties, follow these steps: Finely dice the onions and gherkins. Heat a pan and add two burger patties. Place a piece of baking paper over the patties and flatten it with a burger smasher or a small saucepan. Remove the baking paper and fry the patties on both sides until dark and crispy. Turn off the heat and top each patty with a slice of cheese. Cover the pan and let the patties sit for about a minute. Repeat with the other two meatballs. Meanwhile, cut open the burger buns, brush them with butter, and fry them in a pan until golden brown. Spread one half of each bun with ketchup and top with the diced onions. Spread the other half with mustard and top with the pickles. Place a burger patty on the bottom half of the bun. Then fold the bun in half, and the burger is ready to enjoy.