Chop the beef as needed (or turn it through a meat grinder), knead with a little black pepper and form four patties out of it. The patties should only be marginally larger than the bun and weigh about half a pound.
Cut the pickles, onions and tomatoes into thin slices or rings and serve on a plate with iceberg lettuce leaves.
Fry the patties on both sides on the charcoal grill (if necessary in the pan) on both sides. The roasting time varies depending on the heat of the grill and your own taste (rare - medium - well done). After turning, place a slice of cheddar cheese on each of the patties.
Meanwhile, brown the halved hamburger buns nicely with the toaster or on the grill and fry the bacon in the pan until crispy.
Remove the burgers from the grill and place in the bun along with the bacon strips and remaining cheese. Serve everything immediately. Put salt, pepper, mustard, ketchup and mayonnaise on the table so that everyone can put together their own burger to suit their taste.
Note: Calorie-conscious people should, however, omit the bacon, mayonnaise and possibly the cheese, because then, contrary to popular belief, the hamburger is anything but a calorie bomb.
The key to all hamburgers is choosing the right meat. Minced pork and half-and-half minced meat are just as bad as low-quality ground beef. This would only result in a large loss of mass during frying, which makes the meat hard and dry. As a type of meat, I recommend the not-so-cheap Angus Beef.
Bread crumbs or the like have no place in burgers, but must be used for inferior meat to prevent it from disintegrating during preparation. Adding Worcester sauce or Tabasco is perfectly acceptable, but I recommend using Tabasco first of all when topping it.
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