Finely Seasoned Burger Patties Fiefhusen-Style

Summary

Ingredients

• 1 kg minced beef, preferably fresh from the butcher
• 1 tablespoon, leveled sea salt, fine
• 1 tablespoon black pepper, finely ground
• 0.5 teaspoon ½ cayenne pepper
• 1 tablespoon garlic granules
• 1 tablespoon paprika powder, noble sweet, finely ground
• 1 pinch cumin powder
• 1 tablespoon, heaped mustard, hotter
• some rapeseed oil

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Instructions

1. Put the minced meat in a large stainless steel bowl along with the salt, the spices and the mustard. Now knead thoroughly and persistently with your hands (latex gloves make working easier here).
2. Cover kitchen scales with cling film and weigh out portions of approx. 135 g.
3. Then the patties are formed. Handicraft works to a certain extent, but the patties then look like flat meatballs. I recommend and use a patty shaper. You can get it for less than 10 € on the Internet and it`s an investment that pays off! Brush both sides of the mold lightly with rapeseed oil and press the mince into the bottom of the mold. Push towards the edge so that the hack is evenly distributed. Now shape briefly and vigorously with the stamp from above. Tap the shape gently but vigorously at an angle on the other hand. The second / third time, a perfectly shaped patty slides onto the palm of your hand.
4. Now carefully wrap the patties in cling film and place in the freezer or the freezer for one to two hours. Roasting / grilling works best if it is slightly frozen.
5. Tip: When searing / grilling the burgers, I weigh the burgers down until they have taken some color. I do on both sides. This is how I prevent the patty from bulging and contracting more than necessary. I also only use medium heat on the stove and the edge of the grill when grilling. A schnitzel plater, a small stainless steel pan or a simple tile works quite well as a tool for this.