John Myers
In my opinion, for a good burger, you need the following in addition to a juicy patty: crunchy lettuce (I prefer romaine lettuce), a spicy sauce, creamy cheese, fruity tomatoes, pickled gherkins, and possibly some smoky bacon.
When it comes to buns, I personally prefer brioche burger buns. They have a good mix of airiness, light sweetness, and notes of butter. Important: Before topping, toast the cut surfaces so that the sauce does not soak everything.
After toasting the bun, you start with the burger sauce, lettuce on top, then two slices of tomato, the patty with melted cheddar, bacon on top, and two slices of pickles for the acidity. Finished!
How do you layer a burger?
I always decided that depending on the ingredients that were available and to be used, but usually some sauce under the patty, cheese, salad, or, if there were additional ingredients, sometimes sauce-salad-patty-cheese-sauce-additional ingredient..
What’s in a hamburger?
A hamburger (pronounced [ˈhamˌbʊʁɡɐ] or [ˈhɛmˌbœːɐ̯ɡɐ] ; burger for short) is a worldwide sandwich consisting of a special bun, topped with various toppings, but mainly a grilled slice of ground beef (the patty, a kind of minced steak), is topped.
How do I fry burgers properly?
You should set the pan as hot as possible and add some unflavored oil. Now cook the burger for about 3 or 4 minutes per side. Stay with the pan at all times so nothing burns. If you prefer your burger medium, reduce the frying time to about 2 minutes per side.
What do you fry burgers in?
Fry the homemade burger patties on a lightly oiled grillage or in a coated pan with hot oil at medium temperature for about 5-6 minutes on one side. Then turn and fry for another 1-2 minutes.
How long do hamburgers take in the pan?
The roasting time is two and a half to three minutes per side. You should not season the meat beforehand, as the salt would draw too much liquid out of the meat and the pepper would burn in the pan anyway.
How much salt per kg of ground beef burger?
- 10g of salt and 2-3g of ground black pepper per kg of mince, pinch of freshly grated nutmeg is also good.
- I find 125 g per patty optimal with a diameter of approx. 11 cm. They then shrink to the size of a standard 10cm bun. Frozen on the grate. …
- With the Q220 full throttle.
How is a burger eaten?
The scientists recommend a very specific hand position, the so-called Japanese grip: hold the bottom of the burger with both thumbs and little fingers – place the other fingers at the same distance on the top of the meatball bun. No need for haste!
How much meat do you need for a burger?
You need about 150 grams of minced meat per patty. So 600 grams for four burgers. Special burger presses or stainless steel rings are ideal for shaping the patties. If you have neither one nor the other at hand, you have to use a good sense of proportion and a sure hand.
