My hamburger
Cookery has always been one of the greatest exercises in style and creativity, especially for those who are not content to eat run-of-the-mill dishes, who enjoy challenging their palates, and those of others, to little-known ingredients and traditional methods handed down from mother to son, with the satisfaction of someone who really knows what they’re doing. But sometimes you just want to make one of those simple dishes, rich in taste and perhaps a little unhealthy, that is for just this reason is utterly delicious, tempting, and satisfying to the senses - what better than a good burger? The idea here, however, is to make one of these burgers "my way", forgetting every rule, abandoning ourselves solely to the pleasure of taste, ditching every other aspect of preparation, in particular aesthetics. And then, what can you say? Once made, burgers should be eaten with your hands because that’s the only way you can really taste them!
Ingredients
* approximate values per serving
Preparation
In a bowl, mix the minced meat with a few drops of Worcester sauce, a pinch of salt, a little oil and a quarter of a coarsely chopped onion. In this way you get much tastier hamburger meat than one with only plain mince, which can be dry and stringy. With a burger mould, if necessary, make two big ones. If you don’t have a mould, use your hands and you’ll see that it comes out the same! Cut the onion and pepper into julienne strips, heat a frying pan with a little oil (use a little kitchen paper so as not to leave too much oil and therefore avoid too much smoke), then "grill them" adding a bit more salt for flavour. Cook the burgers over high heat in the same pan where you fry the vegetables. When they seem nicely browned, transfer the hamburgers to a chopping board and cut them in half horizontally. You do this so as to give the final bit of cooking to the centre of the hamburger and also to better distribute them in a bread roll. While the meat is cooking, put a large frying pan on a high heat on which you lightly toast (but not dry out) the bread rolls cut in half. When the burgers are ready it's time to move quickly! You have to keep everything as hot as possible. Put everything you have in the rolls: the meat at the bottom, then a slice of Swiss cheese (I have sliced it myself at home with a potato peeler) so that it melts with the heat, the peppers and onion, gherkins, mayonnaise, ketchup and mustard. Cover with the other half of the roll and eat!
Step by step
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Cut the cheese into thin slices with a potato peeler
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Cut the gherkins into thin slices
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Fry the onion and peppers in a frying pan
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Cook the burgers in the same pan
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Lightly toast the halved bread rolls for the hamburgers and fill with the meat
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Add the cheese, gherkin, and grilled veg to the filled roll
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Finish with ketchup, mayonnaise, and/or mustard
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The hamburgers are ready, just as our chef likes them!
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Additional information
Hamburger with Grilled Onions and Peppers
One of the tastiest variations of the classic hamburger is undoubtedly the one with grilled onions and peppers. Adding these ingredients not only enriches the flavor of the dish but also gives a soft texture and a touch of sweetness that pairs perfectly with the ground meat. To prepare this variation, simply grill the onions and peppers until they become tender and slightly caramelized. Once the hamburger is assembled, you can add these vegetables on top of the meat, along with a slice of Emmental cheese that will melt slightly, creating a enveloping mix of flavors. This preparation is ideal for a barbecue but can also be easily replicated at home on a griddle or skillet. Try serving your hamburger with a homemade barbecue sauce for an extra touch of flavor!
American Style Hamburger with Barbecue Sauce
If you want a hamburger that recalls American culinary traditions, you can prepare it American style with barbecue sauce. This variation involves using a well-cooked hamburger, accompanied by a generous dose of barbecue sauce, which gives a smoky and sweet flavor. To make it, cook the hamburger on a grill, ensuring you achieve a nicely browned crust. Once ready, add the barbecue sauce and a slice of cheddar cheese for an additional flavor boost. Serve it all in a soft bun, accompanied by pickles and pickled onions. This dish is perfect for summer evenings with friends, bringing a bit of the taste of the United States directly to your home.
Light Hamburger with Lean Meat and Fresh Vegetables
For those who desire a lighter meal, the light hamburger is an excellent choice. By using lean meat, such as ground chicken or turkey, it is possible to significantly reduce the fat content without compromising on taste. Additionally, you can enrich your hamburger with a generous portion of fresh vegetables, such as lettuce, tomatoes, and cucumbers. These ingredients not only add freshness but also essential vitamins and minerals. For dressing, opt for a light mayonnaise or yogurt sauce, which will make the dish even more balanced. This preparation is perfect for anyone looking to maintain a healthy diet without giving up the pleasure of a good hamburger.
Nutritional Benefits of Mixed Meat Hamburger and Approximate Calories
The mixed meat hamburger, made with ground beef and pork, offers a combination of flavors and nutrients. It is a rich source of protein, essential for building and maintaining muscles. Additionally, it contains B vitamins, which are important for energy metabolism and the proper functioning of the nervous system. However, it is important to pay attention to portion sizes, as a mixed meat hamburger can contain about 250-300 calories, depending on the type of meat used and additional ingredients. If you want to reduce calories, you can opt for lean meat and limit the use of rich sauces.
Can the Hamburger be Frozen?
Yes, the hamburger can be frozen without any problems. It is advisable to form the hamburgers and wrap them individually in plastic wrap or food bags to prevent them from sticking together and to preserve their freshness. Before freezing them, make sure they are well sealed to avoid freezer burn. You can store them in the freezer for up to 3 months. When you decide to cook them, it is best to thaw them in the refrigerator overnight or use the microwave for quick thawing. This way, you will always have a good hamburger ready to cook whenever you feel like it!