Homemade Burger
Homemade burgers are incomparably better than store-bought. With quality ground beef and simple seasonings, you can make a juicy burger in minutes. The secret is not to overwork the meat and use high heat.
⏱️ Cooking Time: 10 minutes
🥘 Ingredients
- 500g ground beef (chuck or short rib, 80% lean 20% fat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon grated onion (optional)
- Burger buns
- Cheese, lettuce, tomato for assembling
👨🍳 How to Make
- 1
Mix ground beef with salt and pepper. Do not overwork.
- 2
Divide into 4 equal portions (125g each) and shape into 1.5cm thick patties.
- 3
Make a slight indent in the center (prevents puffing up).
- 4
Heat skillet or grill over high heat.
- 5
Place burgers and do not press down with the spatula.
- 6
Grill 4-5 minutes on one side until a crust forms.
- 7
Flip and place cheese on top. Grill 3-4 more minutes.
- 8
Toast buns on the same pan and assemble the burger.
🔄 Cooking Variations
| Method | Time | Description | |
|---|---|---|---|
| Smash burger | 5 min | Use 80g ball, smash on a very hot griddle with spatula. 2 min each side. Incredible crust. | |
| Air fryer | 12 min | Cook at 200C for 10-12 minutes, flipping halfway. Less grease but good texture. |
💡 Tips
- ✦ The ideal fat ratio is 20% - too lean makes it dry.
- ✦ Never press the burger in the pan - you lose all the juice.
- ✦ The indent in the center prevents the burger from puffing into a ball.
- ✦ Season only with salt and pepper to taste the meat.
🧠 Did You Know?
The modern hamburger emerged in the United States in the late 19th century, but the name comes from Hamburg, Germany.
Americans consume about 50 billion burgers per year - nearly 3 per person per week.
🥗 Nutrition Info
A 125g homemade burger patty contains about 280 kcal, 20g of protein, and 22g of fat. With bun and cheese, it reaches about 500 kcal.