Various hamburger meat recipes: You can prepare your hamburger meat the classic way, using only ground beef and salt, or vary the patty according to your personal tastes. Three recommendations
There are various opinions as to how hamburger meat is best prepared.
Purists advocate seasoning hamburger meat with nothing but salt, and rightfully point out that other ingredients and spices can later be served along with the hamburger patty.
There is an advantage to cooking ground beef by itself: You can serve the meat rare or medium-rare.
Undercooking must be avoided, of course, if a ground meat mixture (beef and pork) is used. However, when serving ground beef bloody, you should grind the meat yourself in order to ensure the quality of the meat.
For their part, the advocates of a minced meat mixture (beef and pork) point out that the patties are juicer with pork, due to the higher fat content. This is also a valid point. No matter what variation you choose, avoid excessive heat when frying or grilling (otherwise you run the risk of drying out the meat). But most important: all three variations taste great when served with fresh ingredients!
Classic hamburger meat recipe:
The Recipe
Ingredients:
1lb // 500g ground beef
2 tsp. salt
Preparation:
Salt the ground beef and form 1/2-inch // 1cm thick patties.
A zippier variation:
The Recipe
Ingredients:
1lb // 500g ground beef
2 tsp. salt
1 tsp. Worcester sauce
1 onion
1 garlic clove
1 tsp. cayenne
2 tsp. salt
Preparation:
Finely chop onion and garlic, mix with the remaining ingredients and then form thin patties.
Hamburger Meat Recipes – Bavarian-style hamburger patties:
The Recipe
Ingredients:
500g ground meat
1 onion
2 tbsp. minced parsley
1 egg
1 handfull breadcrumbs
salt, pepper
Preparation:
Finely chop parsley and onion and sauté in butter until onions are clear. Mix with the remaining ingredients. Form hamburger patties.
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