Hamburgers definitely need no introductions. These sinfully delicious burgers are very famous for their mouthwatering taste and these are popular among both kids as well as adults. But it becomes a real mess whenever we try to cook the patties at the home, because they start falling apart. But here in this recipe, you will find some great secrets which will keep your hamburger patties intact and you will be able to cook some great hamburgers for your family members and guests.
Difficulty level: Easy
Yields per recipe: 4
Time required for preparation: 1 hour 10 minutes
Time required for cooking: 20 minutes
Appliances For Hamburger Recipes
1 baking sheet
1 flathead spatula
1 meat grinder
1 large bowl
2 lb. of lean stewing steak
8 strips of bacon
4 whole hamburger buns, split
1 tablespoon of Worcestershire sauce
1 medium onion, sliced
1 medium tomato, sliced
4 iceberg lettuce leaves
½ cup of freshly chopped coriander leaves
½ teaspoon of cumin
4 slices of sharp cheddar cheese
½ teaspoon of garlic powder
½ teaspoon of paprika
Salt, to taste
Freshly ground black pepper
Ketchup, for serving
Method of Cooking
1. First, start the preparation by taking the beef in a bowl. Put the bowl below the tap and rinse the meat by rubbing it with your hand. Next, transfer the beef to your chopping board and cut off the excess fat from it. Then cut the beef into smaller chunks. Once done, transfer the chunks of beef to an automatic or hand-cranked meat grinder. Grind each beef chunks separately and then collect the minced beef into a bowl.
2. Then add the cumin, salt, freshly ground black pepper, Worcestershire sauce, paprika, chopped fresh coriander and the garlic powder to the minced beef. Mix all the things with your hands until all the added spices and the sauce incorporates into the beef mixture. Once done, mince the meat once again by passing the beef mixture through the meat grinder.
Once you are ready with the beef, divide it into 4 equal parts and then knead the meat balls very nicely in between your hands for 1 minute before molding them into 4 patties. Do not make the patties too thin or too thick. Too thick patties will take very long to cook; while, extremely thin patties may break while cooking.
3. Once all the patties are ready, cover them up with a parchment paper or butter paper on both sides and then transfer them to the refrigerator to sit for 1 hour. While the patties are resting in the refrigerator, take a skillet and add just 1 teaspoon of oil to it. Place the skillet on the hob and light up the flame. Adjust the flame and set it on medium. Wait until the oil heats up and once that happens, put the bacon slices into the skillet. Fry the bacon slices for 2-3 minutes or until they are browned and crispy. Once done, spoon out the bacon strips and discard the excess fat from the skillet.
4. Next, take out the patties from the refrigerator if the stated resting time has passed and let them sit at room temperature for 10 seconds. In between, place another dry and clean skillet on the stove. Add 2 tablespoons of oil to the skillet and place it on medium high heat. Once the oil starts crackling, add one or two burger patties to the oil and fry them for 10 minutes. Flip the patties after every 30-40 seconds to cook them evenly on both sides. Once done, transfer the patties to a plate and fry the remaining patties in the same manner.
5. When the patties are prepared, take the hamburger buns and split each of them into two halves. Spread a little mayonnaise on the inner side of each hamburger halves and then top the base part with a lettuce. Then put the beef patties, 2 slices of bacon, 1 slice of onion and 1 slice of tomato gradually over each bun base.
Finally, add a slice of cheese on top and then transfer the open burgers to a parchment paper lined baking sheet. Insert the baking sheet into the broiler and broil the burgers until the cheese slices melts. Once done, take out the burgers and cover each of them with a bun lid on top.
1. To prevent the hamburger patties from betaking, grind them twice through the meat grinder. This will break all the fibers in the meat and the meat will remain binded nicely.
2. It is better to use chunks of meat and grind it in your home because then you will be able to control everything that goes in your hamburger patties.