Delicious hamburgers

Name: Delicious hamburgers - Aneta H.
Ingredients: 500 g beef and pork mix; 1 egg; 1 slice of crustless bread; a handful of grated parmesan; 1 onion; salt; pepper; 2 tablespoons of olive oil; chopped parsley; 6 rolls; 2 pickles + 2 tablespoons of mayonnaise; 1 tomato; 2 green onions; cheese of choice; lettuce leaves.

Meat - Delicious hamburgers by Aneta H. - Recipia

The first time I made these burgers was on a day when I didn't want anything complicated, but I was in the mood for something home-cooked, with a clear meat flavor and good texture. I liked that I didn't have to plan too much ahead and that you can easily adapt the toppings based on what you have on hand. I tested the recipe a few times and each time it turned out just as simple. Quick Info Total time: about 40 minutes Preparation time: 20 minutes Cooking time: 15-20 minutes Servings: 6 burgers Difficulty: easy Recipe type: homemade burgers, casual dinner or lunch Ingredients 500 g mixed minced meat (beef and pork) 1 egg 1 slice of white bread, crustless 1 onion 2 tablespoons olive oil a handful of grated parmesan fresh chopped parsley salt pepper 6 buns 2 pickles 2 tablespoons mayonnaise 1 tomato 2 green onions cheese of choice (optional) salad leaves Preparation method 1. Finely chop the regular onion. Sauté it in a pan with the 2 tablespoons of olive oil over low heat until soft. It should not become crispy, just soft and translucent. Allow it to cool completely before adding it to the meat. 2. Tear the bread into small pieces (just the crumb, without the crust). Do not soak it in milk or water; use it as is, as per the recipe. 3. In a large bowl, combine the minced meat, egg, torn bread, chopped parsley, grated parmesan, and sautéed (and cooled) onion. Add salt and pepper to taste. Mix all the ingredients with your hand or a large spoon until well combined. Do not overmix to avoid dense burgers. 4. Divide the mixture into 6 equal parts. Shape each portion into a disc, not too thin, so they stay juicy inside. 5. Preheat a grill or grill pan over medium to high heat. Cook the burgers for 4-5 minutes on each side, or until they are nicely browned on the surface. Do not press them while cooking. 6. Meanwhile, chop the pickles into small cubes and mix them with the 2 tablespoons of mayonnaise. It’s a quick and creamy topping. 7. Prepare the rest: wash and dry the salad leaves, slice the tomato into rounds, cut the green onions into thin slices, and slice the cheese if you want to add it. 8. Cut the buns in half and briefly place them on the grill (for a minute or less), just to warm them up and make them slightly crispy on the cut side. 9. For assembly, place a salad leaf on each bottom half of the bun, the burger, slices of tomato, green onion, the pickle-mayo mixture, and optionally a slice of cheese. Cover with the other half of the bun and serve immediately. Why I make the recipe often I love it because the ingredients are simple, the burgers have a good texture, and the taste is not overwhelmed by unnecessary spices. They can be adapted with what I have in the fridge, require little effort, and are suitable even for casual lunches. Tips and variations Tips To prevent the burgers from becoming too compact, do not overmix the meat with the other ingredients. Let the sautéed onion cool before adding it to the meat, so it doesn’t start cooking the egg. Substitutions You can use only beef or only pork, but the mix gives them a balanced texture. Parmesan can be omitted or replaced with another type of hard grated cheese. Variations For an extra flavor boost, you can place a slice of cheese on top of the burger about 1 minute before taking it off the grill, allowing it to melt slightly. The green onion can be replaced with thinly sliced red onion. Serving ideas We often eat them with a simple salad or baked potatoes. The buns can be heated directly on the grill, or if you prefer, in the oven, but don’t leave them too long. Frequently asked questions 1. Can the burgers be made in the oven instead of the skillet? Yes, but the texture will be slightly different. On the grill or in the skillet, they come out juicier inside and with a crust on the outside. 2. What type of buns should I use? You can use any classic burger buns or even regular store-bought buns. Ideally, they should be slightly fluffy and not too sweet. 3. Can the burgers be frozen before cooking? Yes, you can shape the burgers and freeze them, separated by parchment paper. Thaw them in the fridge before placing them on the grill. 4. Can I use another type of meat? You can use only beef, only pork, or even chicken, but you will get a different texture. Nutritional values Estimation for an assembled hamburger, with bun, meat, salad, mayonnaise, parmesan, and vegetables: Calories: approximately 450-500 kcal Protein: 25-28 g Fat: 22-26 g Carbohydrates: 35-40 g Values vary depending on the size of the bun, the amount of mayonnaise, and the type of meat used. They are estimates and may differ based on ingredients. Storage and reheating Cooked meat can be stored in the fridge for 1-2 days in a covered container. Reheat the burgers in a skillet or on the grill for 2-3 minutes on each side. Always add fresh buns and vegetables; I do not recommend assembling the burgers in advance. The recipe is not suitable for long-term storage or freezing after cooking – the texture will not be the same.

Delicious hamburgers

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