Make your own burger patties

(Ham)burgers in all variations are culinary evergreens. They are easy to prepare and the countless variations make them irresistible. Homemade burgers are light years away from their sticky counterparts from the well-known fast food chains. The heart of every burger is a juicy patty. We'll show you how to make your patties perfect!

Of course, you can buy minced meat for burgers anywhere. But mincing the meat yourself is not only fun, but you also know exactly what is really in the finished patties. In principle, you can use any type of meat for burgers, but to ensure that the patties don't become too dry when grilled, a fat content of around 20 percent is recommended. In addition, the general meat rule applies to burgers: the higher the quality of the meat, the less it should be maltreated with additional flavor components "à la meatball & co." - with the exception of salt and pepper. Eggs, soaked bread rolls or breadcrumbs have no place in a burger patty.

10 steps to the perfect burger patty:

  1. Prepare the minced meat yourself or have it freshly minced by the butcher.
  2. The fat content of the minced meat should be around 20 percent. If the meat is naturally lean, the fat content can be increased by adding fatty bacon, which is minced together with the diced meat.
  3. Use a hamburger press to get the perfect patty shape. A 3-piece BBQ burger set or the Burger Press PRO from Rösle are available in our shop.
  4. Make patties of as equal weight as possible to achieve a uniform cooking time.
  5. Leave the patties in the fridge until you are ready to grill them so they are firmer and won't fall apart as quickly on the grill.
  6. Patties need heat, so they are grilled at at least 200 °C until they are browned to the desired degree. If the desired core temperature is not reached, the patties continue to cook in the indirect grill area. To prevent them from sticking to the grill, the patties can be brushed very thinly with oil on both sides.
  7. Do not press on the patty while grilling so that the delicious meat juices do not leak out.
  8. To ensure the perfect degree of doneness, use a core temperature measuring device.
  9. Grill the burger buns on the cut surfaces for an extra crunch.
  10. Stacking burgers high is allowed; a skewer pushed through the middle of all layers ensures stability.

The meat can be minced perfectly using the Pro-Star meat grinder from Landig, for example. The e-dossier "Now it's all about the sausage!" is included free of charge!

Recipe for MIGHTY PICANHA Burger with lovage mayonnaise

INGREDIENTS:
• 1 Picanha, at least 480 g (known to us as Tafelspitz)
• 120 g of the fat cap
• 2 large white onions
• 1 red onion
• Olive oil
• 2 pickled cucumbers (see recipe page 71)
• ½ bunch lovage
• 500 ml mayonnaise
• 4 slices of cheddar cheese
• 4 burger buns
• Tomato chutney (ready-made or homemade)
• 1 head of lettuce, variety of your choice
• Salt and pepper

PREPARATION:
Cut the meat and fat cap into small pieces, mix and season with salt and pepper. Process into minced meat in a meat grinder. Divide the mixture into 4 portions of 150 grams each and form into patties using a hamburger press or by hand. Cover and place in the fridge. Cut the white onions into thin rings and fry in a pan with a little olive oil until soft. Cut the red onion into rings and the gherkins into slices. Mix the lovage leaves with the mayonnaise in a food processor or with a hand blender to make a smooth sauce, season with salt and pepper and place in the fridge.

Take the patties out of the fridge and grill them at at least 200 °C over direct heat for 3 minutes on each side with the lid closed until the core temperature reaches 54 °C. In the last minute, place a slice of cheddar on each patty. Halve the buns and toast the cut edges briefly. First cover the bottom half with a lettuce leaf, spread some lovage mayonnaise on top, then add red onion rings, cucumber slices and the patty. Finally, put a large dollop of tomato chutney on the patty, put the bun lid on and serve.

For all those who want to bake their own burger buns: The popular Don Marco's Burger Buns baking mix is ​​available HERE in our FIRE&FOOD shop.

The baking mix contains the most important ingredients of the dough. All you have to do is add 180ml of water, 30g of soft butter and 1 cube of fresh yeast.

After mixing all the ingredients, knead the dough thoroughly for about 5 minutes and then divide it into 6 equal-sized balls. Place these on a baking tray and flatten slightly. Cover the dough pieces with a cloth and leave to rise for 30 minutes at room temperature.

Place the risen burger buns on the preheated grill at 200 to 220 degrees and bake for 10 to 15 minutes. Then place the buns on a rack to cool. The homemade buns are ready.

Fitting products: