Mc Home Hamburger

Whenever I want something simple yet flavorful, I make hamburgers at home. I love seeing exactly what I put in them, and it doesn't take long, not counting the chilling time. They turn out best when I have fresh beef, but the assembling ingredients also make a difference. I usually make them in the evening when the kitchen is quiet.

Quick Info

Total time: at least 2-3 hours (including chilling time)
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Servings: 4 hamburgers
Difficulty: easy
Recipe for dinner or weekend

Ingredients

500 g ground beef
4 hamburger buns
salt
pepper
piri-piri sauce (optional, for those who want it spicy)
green lettuce
1 tomato
mustard
ketchup
mayonnaise
50 g margarine (for frying)

Preparation method

1. Shape the ground beef into 4 burgers. They shouldn't be too thick, as they won't cook evenly.
2. After forming the burgers, sprinkle salt and pepper over them. If I want them spicier, I add a little piri-piri sauce on each.
3. Place the burgers on a plate, cover them loosely, and put them in the fridge for a few hours. I usually leave them for at least 2 hours, but longer works too.
4. Heat a non-stick pan and add the margarine. Once melted and the pan is well heated, add the burgers directly from the fridge.
5. Fry the burgers on high heat. I flip them when they are nicely browned on one side. The cooking time depends on how well done I want them: for medium, about 3-4 minutes on each side.
6. In the meantime, cut the buns in half. Wash the lettuce leaves and slice the tomato.
7. When the burgers are ready, place them on the bottom half of the bun, on a lettuce leaf. Add a slice of tomato on top of the meat.
8. Add the sauces I like: mustard, ketchup, mayonnaise. I usually add a little lettuce on top, then the other half of the bun.

Why I make this recipe often

I often make these hamburgers because they are simple and I can control the taste exactly. I like that I don’t have to add spices to the meat, and with fresh ingredients, they turn out better than store-bought versions. Plus, everyone can add what they want when assembling.

Tips and variations

Tips

Do not mix spices directly into the meat; just sprinkle them on top of the shaped burgers. The meat should be cold when it goes into the pan so that the burgers don’t fall apart.
If you don’t have margarine, a bit of butter can be used, but the taste will be different.
Do not press the burgers with a spatula while frying to keep them juicy.

Substitutions

Beef is the base, but if you don’t have it, a mix of beef and pork works too, although the texture and taste will change.
You can use other types of buns, but hamburger buns absorb the juices well.
Margarine can be replaced with butter if you prefer.

Variations

For a quick cheeseburger, add a slice of cheese on each burger just before taking them out of the pan. Let it melt slightly for a few seconds.
You can add slices of cooked bacon or even a fried egg if you want a heartier version.

Serving ideas

They go well with a simple salad or fries.
They pair nicely with a cold beer, especially in summer.
Everyone can add more or less lettuce or sauce, depending on their preferences.

Frequently asked questions

1. Can I shape the burgers a day in advance?
Yes, the burgers can be shaped and kept in the fridge covered until the next day.

2. What do I do if I don’t have piri-piri sauce?
You can omit the piri-piri sauce. For a bit of heat, a little chopped chili or another hot sauce works too.

3. How can I check if the burgers are done?
Cut one in half. If you want it medium, the center should be pink and juicy, not raw. For well done, the center should be fully cooked.

4. What do I do if the burgers stick to the pan?
Make sure the pan is hot enough and that you’ve added enough margarine. Don’t try to flip them too early.

5. What type of ground meat is best?
Ground beef with a bit of fat (not too lean) gives a juicier and tastier burger.

Nutritional values

The values are estimated for a complete hamburger with sauces.
One serving (one hamburger):
Calories: approx. 500-600 kcal
Protein: 25-30 g
Fat: 25-30 g
Carbohydrates: 40-45 g (from the bun and sauces)

Calories may vary depending on the type of meat and the amount of sauces.

Storage and reheating

Burgers are best fresh. If leftovers remain, they can be kept in the fridge in a covered container for up to one day. Reheat briefly in a pan or microwave, but the texture won’t be the same as at the start. The buns get soggy, so it’s better to assemble the burgers just before serving.

The ground meat is shaped into burgers, being careful not to make them too thick. Then, they are seasoned with salt, pepper, and if we like it spicy, we add a little piri-piri sauce. We refrigerate for a few hours. Be careful, we do not season the ground meat, only the already shaped burgers. In a non-stick pan, we put a little margarine and when it is hot, we add the burgers and fry them on high heat. We cook them to preference, well done, medium, or just a little done. It is very important that the meat is fresh. We split the buns in half and place the burgers on a lettuce leaf, adding a slice of tomato on top, mustard, ketchup, mayonnaise (to taste), and more lettuce. It is served with a cold beer. If you want cheese, place a slice of cheese on top of the burgers before taking them out of the pan; other ingredients can also be added (fried bacon, fried eggs, etc.). I present to you the way I made mine.

 Ingredients: about 500 g of minced beef 4 hamburger buns salt, pepper, piri-piri sauce (optional) lettuce, 1 tomato mustard, ketchup, mayonnaise margarine (50 g)

 Tags:  homemade hamburger