Tag: easy cooking

The Classic Burger

For a simple and pure burger all it takes is simple ingredients. Its an obvious statement to make, but, from this simple recipe you can make lots of different burgers by either adding or re-arranging toppings and measurements.

Method

The first thing we have to do is to roll up the meat into a ball and then flatten it into circular disc shapes. Don’t roll and squeeze the ball of meat too tightly as this will make the burger tough and chewy. I would suggest to either slight oil your hands or wet them with a little water to prevent them from sticking. Then gently and quickly work the meat into shape, colder the meat the better!. And the quicker you do it the less chance the meat and fat melt due to the heat from your hands.

To get the meat into shape you can place the meat between two sheets of grease proof paper and roll it out with a pin. The meat will shrink when cooking, but remember the size of the buns. We want the meat slightly bigger than the buns to cover this fact. I would make the burgers same size as McDonald’s thickness. 1/4 of an inch or so.

Cover and place in a fridge for a few hours if you can. 1-2 hours is fine!.

Cooking

Bring out the burger patty a few mins prior to cooking. This next method is down to what you have or like, I prefer a Grill/Griddle pan. The cooking times should be the same, as long as the juices run clear we are fine. You can cook to your won desired crust,colour and level of cooked as you wish.

First of toast the buns until they are crisp and have a nice golden colour to them, slight char is ok but not pure black. Do this in a dry pan in a medium heat.

Depending on the fat content of the burger depends if you need to add oil to the pan or not. To be cautious I would add a small coating of vegetable oil with a paper towel to coat the pan incase of the burger burning in the outside before its cooked in the middle. If the burger patty’s are thin like we suggested then on a medium high heat they should cook halfway through around 2 minutes a side. I would season the patty on top side then make that side face down in the pan and season the other.

The juices should run clear if you poke it when its done. This is when cheese should be added and cooked until melted.

Serving suggestions is to have small diced or thin sliced sections of onion on top. The sauce should be done in dots. 4/5 dots of chosen sauce evenly spaced apart.

Burger Sauce

This “Special Sauce” can be found in a particular chain .And is widely used across restaurants in the USA.#

Some places use no sauce, some use mayo . Some use a combination of each its up to you. Why not try create your favourite restaurants. Send us the results !