Learn how to make the best easy and incredibly delicious hamburger meat

O hamburger It has an origin that dates back to the end of the 19th century, more precisely to the turn of the 20th century, in the United States. Although there is controversy over its exact creation, it is generally attributed to German-American immigrant Louis Lassen, who reportedly served the first hamburger in his New Haven, Connecticut, burger joint around 1900.

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This is because the idea of ​​putting ground meat between two slices of bread would have been inspired by German culinary traditions. Over time, the burger gained popularity in the USA, becoming a culinary icon. American and later spreading around the world, adapting to different cultures and styles gastronomic.

Delicious hamburger meat recipe

But did you know that it is possible to make a homemade burger that is as good as the one from a gourmet burger joint? With a few simple tips, you can transform a basic recipe into a gastronomic masterpiece. And the best: without spending a lot of time or money.

Ingredients for hamburger meat

Makes 8 servings

• 1 kg of ground meat (preferably duckling)
• 1 sachet of onion cream
• 1 medium onion chopped
• 4 cloves of garlic, chopped
• Chives to taste
• Salt to taste
• Oregano to taste
• Pepper to taste

How to prepare hamburger meat

Estimated time: 30 minutes

• In a large bowl, place all the ingredients and mix well with your hands until you obtain a uniform dough;
• Make balls with the dough and then flatten them to form burgers;
• In a non-stick frying pan, heat a spoonful of oil and fry the burgers until they are golden on both sides.

Tips for making a tasty homemade burger

• Choose good quality meat. There is no need to use prime cuts; chuck, brisket, duckling, rump, hard drumstick and flank steak are good alternatives.
• The meat should have around 20% fat to be juicy and tasty. You can use breast or rib fat to adjust this percentage.
• The ideal weight of each burger is 200 grams, to be well cooked and soft.
• Keep the meat cold before handling it to prevent the fat from melting.
• When shaping the burger, beat it lightly to compact it and remove the air.
• Make a small depression in the center of the burger so that it doesn't lose its shape when frying.

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