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Homemade Hamburger
Instructions
Get all the ingredients ready for making the homemade hamburger.
First of all, I make the patty for the burger. I take the ground beef and add salt and pepper. I do not add egg or bread to a burger patty, the way it is done with ordinary cutlets. For this patty to hold its shape well, the mince needs to be kneaded and beaten thoroughly. This should be done for at least 3–5 minutes.
I heat vegetable oil in a pan. From the prepared mince I shape two round patties about 1 cm thick and roughly 1.5–2 cm wider in diameter than the bun. I fry the patties on both sides over medium heat, pressing them down with a spatula from time to time so they stay flat.
While the patties are frying, I prepare the rest of the filling. I chop the onion into small cubes. You can cut it into rings or half-rings, but it tastes better when the finished burger has small pieces of onion rather than big ones. If you like, you can marinate the onion first and then chop it.
I slice the cucumber into rounds. I also cut the tomato into rounds about 0.5 cm thick.
For making hamburgers at home you can use ready-made buns, or you can bake your own burger buns. I cut the bun in half lengthways. To make the burger even tastier, I toast the buns on a grill pan or simply in a dry pan.
I spread mayonnaise, or a special burger sauce, on the bottom half of the buns.
On top I place a lettuce leaf.
Then I add the prepared patty.
After that I lay on everything else – a handful of onion, then the tomato slices.
I cover it all with one or several slices of cheese, and put the cucumber rounds on top.
And I close it all with the bun tops, which can also be spread with sauce.
If the burgers do not hold their shape well, you can pin them with skewers, but mine hold together fine. The homemade hamburger turned out very tasty, juicy and aromatic – simply perfect as a snack or to take with you on the road or for a walk.Bon appétit!
Tips
- 1
Beat the mince for 3–5 minutes – the "secret" to keeping its shape. Without beating, the patty falls apart while frying. Beaten mince is "springy" and holds its shape.
- 2
Make the patty bigger than the bun – this matters. While frying it "shrinks" by 1–1.5 cm. Make it 1.5–2 cm bigger and it will "stick out" of the burger.
- 3
Toast the buns – the "secret" to texture. Fresh buns get "soggy" from the sauce. Dry on the inside, they soak up the sauce and do not fall apart.
- 4
Chop the onion small – it spreads evenly. Big pieces "catch" under your teeth and spoil the impression. The same principle works in other kinds of burgers and sandwiches.
Video
FAQ
Which mince should you choose? +
Ideally, freshly ground beef from the tenderloin or shoulder (the classic for burgers). Alternatives: a mix of beef and pork 70/30 (juicier), lamb (an Eastern note), chicken (lighter). Brands such as Miratorg, Velikoluksky and Dymov are tried and tested. With fresh shop-bought mince, check the ingredients (no soya or starch). Freshly ground at home is tastier (you control the quality). A fat content of 15–20% is best. Defrost frozen mince in the fridge for 6–8 hours. For a "premium" burger, use premium beef such as Black Angus or Wagyu. Do not use chicken mince for the classic – it is not authentic. Do not add egg or bread – it will spoil the "burger" texture.
Which buns should you choose? +
Ideally, brioche with sesame seeds (the classic for American burgers). Alternatives: brioche without sesame, black buns with charcoal, white soft buns. Not suitable: ordinary loaf bread, rye bread (it changes the character). Brands such as Lantmännen Unibake, Hlebprom and Kolbasoff are tried and tested. A size of 10–12 cm is best. Fresh ones are soft, with no cracks. Homemade is the "premium" option. Before assembling, toast them on a grill pan for 30–60 seconds – the "toasting" adds flavour. Without toasting, they quickly go soggy. For a "diet" version, use wholegrain buns. Do not buy ones that are "too soft" – they will not hold up to the filling.
How long does a burger keep? +
Once assembled, 30 minutes at most (after that the bun "leaks" from the sauce). The components separately: patties in the fridge for 2 days, sliced vegetables for 1 day, buns for 5 days. The sauce for 24 hours. Assemble the burger right before serving – that is best. Do not leave it at room temperature for longer than 2 hours – the meat spoils. For a "packed lunch", keep the patty and vegetables separate and assemble on the spot. A cooked patty in foil keeps for 24 hours. Do not freeze an assembled burger – it will go soggy. Raw shaped patties keep in the freezer for up to 3 months. It is best to make a burger "here and now" – fresh tastes best.
What do you serve a hamburger with? +
The American classic: with French fries (a must), potato wedges, battered onion rings. With a glass of cola or root beer. With a light or unfiltered beer – the "manly" serving. With a milkshake (the "diner" classic). With a cup of coffee – not the best choice, cola is better. For a "family picnic", with coleslaw. With tomato sauce or burger sauce. For a "children's" lunch, with tomato juice and French fries. For a "fitness version", without the bun and with a vegetable salad. A universal fast food for snacks and get-togethers with friends.
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