Hamburger
Photo: Burgerlounge, CC BY-SA 4.0
A plain beef burger is a 20 minute dinner that rewards a light hand. The method here comes down to one rule: mix the meat as little as possible, by hand, so the patties stay tender instead of turning tough and dense. Season the outside or fold in a few herbs, cook 4 to 5 minutes a side, then rest the patties briefly so the juices stay put. Add cheese and it becomes a cheeseburger.
Instructions
Shape the ground beef by hand into patties. 500 g (1.1 lb) of beef makes between 4 and 6 burgers.
If you want to add herbs or spices, either season the outside of the patties or mix them into the beef before shaping. Handle the meat as little as you can and use your hands, because overworked beef turns mushy and will not hold together.
Pan-fry or grill the patties for about 4 to 5 minutes on each side, which suits burgers that are not too thick. They must be cooked all the way through, so cut one open if they are thick or you are unsure, and look for browned meat with no red inside. A meat thermometer in the center should read at least 71°C (160°F).
Let the cooked burgers rest for several minutes. This lets the juices cool so they do not spurt out at the first bite.
Serve each burger on a bun, with any of relish, sliced pickles, ketchup, mayonnaise, mustard, ranch dressing, cheese, lettuce, tomato and onion.
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