Os melhores hambúrgueres caseiros (hambúrgueres de carne bovina)

Ingredientes

• 14 oz* ground chuck (80% lean - 20% fat)
• salt and pepper to taste
• vegetable oil for pan
• 4 burger buns
• 4 tbsp ketchup
• 2 tbsp mustard
• 4 leaves of lettuce
• 4 slices of raw onion
• 4 slices of tomato
• 8 slices of pickles

Modo de preparo

1. 1

   Divide the meat into 3.5oz* portions and roughly shape into hockey pucks.

2. 2

   Place one meat portion on a plate layered with a piece of 6-inch (15cm) wax paper and press it into a thin patty that is about 1 inch (2.5cm) wider than the burger bun you use. It will be about 1/3 inch (0.8cm) thin. Repeat with the other portions. Don’t overwork the meat. The edges don’t need to be smooth.

3. 3

   Heat a grill pan over high heat and lightly brush with oil.

4. 4

   Season the top of the patties with salt and pepper. Pick up one patty with a piece of paper underneath and flip it over and into the hot pan (seasoned side down) and remove the paper. Repeat with the other patties.

5. 5

   Cook for about 60-90 seconds, until you see that the edges start to turn grey and juices release on top of the meat patties. Season with salt and pepper and turn with a spatula. Cook for another 20-40 seconds until browned.

6. 6

   Serve on toasted burger buns and top with your favorite toppings. To make classic hamburgers use the ingredients listed in the ingredients list.