Double Hamburgers
This is a plain, adaptable hamburger built from 500 g of minced beef and a few careful habits. Letting the meat warm to room temperature, mixing it as little as possible and salting only at the last moment keep the patties tender rather than tough. Season the outside or work in garlic, Worcestershire or hot sauce. Add a slice of cheese and you have the classic American cheeseburger.
Instructions
Take the beef out of its package and let it come to room temperature, which helps the burgers cook evenly. Shape it by hand into 4 to 6 patties.
If you want to flavor the meat, either mix a little seasoning in or sprinkle it on the outside of the patties. Handle the beef as little as you can and use your hands, because overworking it makes the burgers dense, dry and crumbly. Hold off on the salt until just before the patties go on the heat.
Fry or grill the patties for about 4 to 5 minutes on each side, which suits burgers that are not too thick. Thicker patties will need longer.
Check that each burger is cooked through. Cut one open to see that the inside is browned with no red left, or push a meat thermometer into the center and look for at least 71°C (160°F).
Let the burgers rest for several minutes so the juices settle and do not spill out at the first bite.
Serve each burger on a bun, sesame seed being the usual choice. Add any of relish, sliced pickles, ketchup, mayonnaise, mustard, ranch dressing, cheese, lettuce, tomato or onion.
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