5 rules for making a burger

You are guaranteed to have heard the statement more than once that making a burger at home is as tasty as in well-known fast foods is not realistic. But in fact, you can cook a head better, more appetizing, tastier, juicier and, most importantly, with the exact hit of your taste preferences.

It is very important to understand that burger – this is not just a cutlet between two slices of bread (buns) with cucumber, iceberg, tomato and ketchup. This option is an ordinary sandwich, something remotely resembling a sandwich. But the balance of exceptionally high-quality ingredients and spices, properly prepared juicy minced meat, as well as a magnificent salty-sweet brioche bun already make it possible to assemble the very burger.

How not to make a burger at home

If you want to get a dish that only by its appearance and aroma will make you have an uncontrollable desire to eat it, then we will definitely avoid the two most common mistakes:

1. No store-bought stuffing. Or we choose a piece of meat in the store and ask it to be twisted there, or we buy and twist at home ourselves. Minced – this is the heart of the burger, its basis and the main component of the taste of the finished dish.
2. No savings on vegetables. If the same tomato is tasteless or, as people say, "plastic", then instead of the desired freshness and juiciness, it will add only water with a grassy flavor to your burger.

Also, do not rush to buy the first burger bun that comes across. Firstly, too flat will not suit us, and secondly, be sure to squeeze the roll with your fingers and release – it must necessarily return to its original form. Think about its size too. Roughly imagine what size your cutlet or steak will be, and choose a bun with this in mind – the cutlet should be either in its size, or protrude slightly beyond the edges. But it should not get lost inside the baked product.

And now let's move on to the most interesting.

How to cook a burger at home? 5 basic rules

Adhering to the following recommendations, you will 100% get a divine burger with peak juiciness and balanced taste:

1. Burger cutlets. Classic – It's beef, of course. It makes no sense to spend money on premium pieces of meat (tenderloin, steak parts). Pulp – the very thing. And now two points that are categorically obligatory: minced meat should be coarsely chopped and burger patties love fat. Therefore, we add 20-30% beef fat to the minced meat. So:
   • we form cutlets according to the diameter of the roll (or 1-1.5 cm more). For molding, special molds made of stainless steel are suitable. Or cut off the top of a plastic bucket (from sauerkraut, cucumbers, etc.);
   • Do not pour a lot of spices into the minced meat. Of course, you can add a pinch of your favorites, but just salt and pepper will be more than enough;
   • these are not chops, so a thickness in the range of 3-4 cm will be acceptable;
   • Be sure to fry in the most heated pan (ideally in cast iron). Fry until a good crust on both sides, while not turning over every 15 seconds – let the crust form. Ideal – it is to set the crust over high heat and bring the cutlets to readiness in the oven.
Naturally, if you do not like beef, then make minced meat from your favorite meat: chicken, pork, lamb.
2. Burger bun. We have already touched on the choice in the store, but it will be just fine if you make the buns yourself. The brioche dough is quite simple, but the main thing here is that you can choose the balance of salt and sugar to your taste.
3. Vegetables and herbs. Freshness – this is a self-evident fact. But keep one more thing in mind. No need to make vegetable salad in a burger – this is not shawarma. Everything should be in moderation. If you want spiciness – no need to add it with the sauce (in this case, the spicy will clog all the flavors too much). Better add marinated jalapenos, spreading the pieces inside the burger for a bite with and without pepper. If the bow has a place to be, then give preference to red.
4. Sauce. Everything here is up to your taste. BBQ, cheese sauce, garlic sauce, or even a combination of the three is great. In this regard, it is difficult to advise – you just want with mayonnaise, but who will forbid.
5. Building a burger. Be sure to fry both parts of the roll on the cut. Firstly, it will prevent it from getting wet quickly, and secondly, it will add +10 to the taste. It is better to apply the main part of the sauce on the bottom and top of the bun, and in the middle – very little. Otherwise, there are no fundamental rules for the sequence of ingredients. 

Properly cooked minced meat with further shaping and frying, fresh filling, fluffy brioche bun and your favorite – burger at home is ready. Before you cook a burger at home, you can order a ready-made version on artofcooking.com.ua and try what deliciousness you can have.