Hamburger - 5 pieces

Name: Hamburger - 5 pieces
Ingredients: 500 g of beef 150 g of bacon 5 buns 1 onion 1 teaspoon smoked paprika 30 ml of ketchup 20 g of mustard 20 ml Worcestershire sauce A few drops of Tabasco Smoked salt; pepper 5 thin slices of cheese/or Cheddar cheese Onion Pickles A tomato Lettuce; oil Sauce: 2 small onions 3 cloves of garlic 50 g of bacon 100 ml of sweet ketchup 1 teaspoon smoked paprika 1 teaspoon brown sugar 1 tablespoon apple cider vinegar Worcestershire sa; pepper

Meat - Hamburger - 5 pieces by Zaraza I. - Recipia

Homemade hamburgers are made from ground beef mixed with bacon, sautéed onions, and a few sauces that enhance the flavor of the mixture. The patties are pan-fried for about 4 minutes on each side, then topped with thin slices of cheese. The sauce is prepared separately, using onions, garlic, bacon, ketchup, and smoked paprika, with a splash of apple cider vinegar added at the end. Assembly includes lettuce, onions, pickles, and tomatoes. Quick Info Servings: 5 hamburgers Total time: not specified in the original recipe Preparation time: not specified Cooking time: approximately 8 minutes for each hamburger, plus time for the sauce and sautéing the ingredients Difficulty: easy to medium Recipe type: homemade hamburger, suitable for a family meal or a home-cooked dinner Ingredients For the hamburgers 500 g ground beef 150 g bacon 1 onion 1 teaspoon smoked paprika 30 ml ketchup 20 g mustard 20 ml Worcestershire sauce A few drops of Tabasco Smoked salt Pepper 5 thin slices of cheese or melted Cheddar cheese A little oil for sautéing and frying For assembly 5 buns Onion Pickles 1 tomato Lettuce For the sauce 2 small onions 3 cloves of garlic 50 g bacon 100 ml sweet ketchup 1 teaspoon smoked paprika 1 teaspoon brown sugar 1 tablespoon apple cider vinegar Worcestershire sauce, quantity not specified in the original recipe Salt Pepper Preparation method 1. Preparing the sauce Start with the sauce, as it needs time to reduce and thicken. Finely chop the onions, slice the garlic, and cut the bacon into small pieces. Add a small amount of olive oil to a pan and sauté the onions, garlic, and bacon over medium heat until the onions soften and the bacon renders its fat and begins to brown. Add the brown sugar and smoked paprika. Stir to distribute the ingredients evenly, then pour in the sweet ketchup and Worcestershire sauce. Let the sauce simmer on low heat until it starts to reduce and thicken. Near the end, add a tablespoon of apple cider vinegar. Taste the sauce and adjust with salt and pepper. The vinegar should be added near the end, after the sauce has thickened, to keep the flavor balanced. 2. Preparing the hamburger mixture Cut the bacon into small cubes and finely chop the onion. Place them in a pan with a little oil and sauté until the onion softens and the bacon renders its fat. Add the smoked paprika and stir for a moment. Remove the pan from the heat and let the mixture cool slightly so it can be incorporated into the meat. Put the ground beef in a bowl and add the bacon and onion mixture. Then incorporate the ketchup, mustard, Worcestershire sauce, and a few drops of Tabasco. Mix well, then season with smoked salt and pepper. It’s important for the ingredients to be evenly distributed in the meat, but there’s no need to overwork the mixture. Finally, divide the mixture into five portions and shape the hamburgers. 3. Frying the hamburgers Heat a non-stick pan and add a little oil. When the pan is hot, add the hamburgers to fry. Cook them for about 4 minutes on each side. Occasionally, use a spoon to drizzle a little oil from the pan over the hamburgers. In the original recipe, this step is used to keep them juicier. About 30 seconds before the hamburgers are done, place a thin slice of cheese or Cheddar on each one. Leave the slices in the pan until they melt. Remove the hamburgers onto paper towels to absorb excess fat. 4. Preparing the buns and toppings Slice the buns in half and place them on a hot grill for a few seconds. This way, the cut side heats up and develops a slight crust. Slice the onion into rings, the pickles into rounds, and the tomato into slices. Prepare the lettuce for assembly. 5. Assembling the hamburgers Spread a little sauce on the bottom half of each bun. Don’t use too much, as the sauce will spill out when you add the other ingredients. Layer the lettuce, a few onion rings, and the hamburger with melted cheese. Add a little more sauce, then the pickle slices, more onion rings, and a slice of tomato. Spread a little sauce on the inside of the top bun, then close the hamburger. Serve immediately. Why I make this recipe often This recipe is practical when you want homemade hamburgers that are more flavorful than a simple version made with just meat and spices. Bacon appears in both the patty mixture and the sauce, while smoked paprika ties the two preparations together. The sauce can be made while preparing the meat, and the toppings don’t require complicated preparation. Additionally, each hamburger can be assembled according to the preferences of those at the table, with more onion, pickles, or sauce. Tips Use a little oil at the beginning, as the bacon will also render fat in the pan. If you use too much, the hamburgers and sauce may become heavy. Let the onion and bacon mixture cool slightly before mixing it with the meat. This makes it easier to work with the mixture. The sauce should be allowed to reduce before adding the apple cider vinegar. Taste at the end, after the sauce has thickened, as the intensity of the ingredients changes during cooking. The cheese slices are added only in the last approximately 30 seconds, so they melt without spending too much time in the pan. Substitutions The cheese can be replaced with melted Cheddar cheese, as mentioned in the original recipe. For the sauce and meat mixture, sweet ketchup can be used instead of regular ketchup, depending on what you have on hand. The recipe specifically calls for sweet ketchup in the sauce. Worcestershire sauce remains one of the key ingredients in the recipe. The quantity for the separate sauce is not specified, so it is added to taste. Variations The amount of Tabasco can be adjusted based on how spicy you prefer the hamburgers. The recipe uses only a few drops, so the spicy flavor shouldn’t dominate. You can add more or fewer pickle slices and onion rings during assembly without changing the hamburger mixture. Smoked salt can be adjusted carefully, especially since bacon, smoked paprika, and Worcestershire sauce also contribute to the salty and intense flavor. Serving ideas Hamburgers should be served immediately after assembly while the patties and cheese are warm. The sauce can be placed inside the bun or offered separately for those who prefer more. Lettuce, onion, pickles, and tomato are added in the indicated order, but the quantity can be adjusted for each serving. Frequently asked questions Can I prepare the sauce in advance? Yes. The sauce can be made before frying the hamburgers and set aside until assembly. Before using, check the taste and consistency again. How long do the hamburgers fry? The recipe indicates approximately 4 minutes on each side. About 30 seconds before finishing, the cheese slice is added to melt. Why is oil drizzled over the hamburgers during frying? In the original recipe, the oil from the pan is drizzled over the hamburgers occasionally to keep them juicier during cooking. Can I use only cheese or only Cheddar? Yes. The recipe allows for the use of 5 thin slices of cheese or melted Cheddar cheese. Is it necessary to fry the buns? The buns are placed on the hot grill for a few seconds before assembly. This step is part of the recipe and warms them slightly on the cut side. Nutritional values The values are estimated for a complete hamburger, including the bun, meat, bacon, cheese, sauce, and the mentioned toppings. They may vary depending on the fat content of the meat, the actual amount of sauce used, and the type of bun. Calories: approximately 750–900 kcal Protein: approximately 35–45 g Fat: approximately 45–60 g Carbohydrates: approximately 45–60 g Fiber: approximately 2–4 g Sodium may be high due to bacon, cheese, ketchup, Worcestershire sauce, and salt. These values do not replace a nutritional calculation based on the exact labels of the ingredients used. Storage and reheating Hamburgers are best served immediately after the patties have been fried and the cheese has melted. If there are leftovers, it’s more practical to store the meat, sauce, buns, and vegetables separately to prevent the bread from getting soggy. Keep the cooked components in the refrigerator and consume them as soon as possible. When reheating, warm the hamburger without lettuce, tomato, and pickles, then add the fresh vegetables once the meat is hot. The sauce can be added at the end, just before serving.

Hamburger - 5 pieces

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