Hamburger De Luxe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g round beef
- 2 large rolls, for hamburgers (buns)
- 2 onion (s), red
- 1 vegetable onion (s)
- 1 cucumber (s)
- 1 tomato (s)
- 4 slices bacon
- 2 slices Gouda cheese
- 2 leaves iceberg lettuce
- Ketchup
- Sauce for hamburger
- Tabasco
- salt and pepper
- possibly sherry
- Paprika powder
Print Recipe
Pin Recipe Instructions
- First of all, there are no dogmas when preparing hamburgers, everyone can and should vary the ingredients according to their own taste. This is just a suggestion of how to do it.
- First of all, you should prepare the minced meat. First cut the onion into fine cubes and knead well with the minced meat. Then season with salt, pepper, paprika, etc. at your own discretion.
- In America the burger meat, also called patty, is actually not seasoned (or otherwise added) and the spicy note comes from the sauces, etc. However, homemade patties, which are not as thin as frozen ones, can taste very bland afterwards. So it`s better to season.
- Then shape the well-seasoned minced meat into two flat patties and dust with flour on both sides.
- Next, prepare the other ingredients. Chop the red onions into fine cubes, cut the tomato and cucumber, wash the lettuce, put out the cheese and bacon. Now heat a coated pan without fat on medium heat and place the sliced rolls in there with the insides and let them toast until the undersides are caramelized, i. H. a little brown (if you put the rolls in the oven to prepare them, you do it wrong). Only place the rolls in the oven to keep them warm at 60 °.
- Now add butter to the pan and briefly fry the red onions over medium heat. Add a pinch of sugar and salt and, if you want, deglaze with a dash of sherry. Put the braised onions in the oven and keep them warm.
- Now the patties are placed in the pan with a little sunflower oil over high heat (on high heat they set quickly and do not disintegrate, which can happen with very thin patties). Let the bacon cook on the side of the pan.
- When the patties are almost done, put the cheese on top and let it melt for a few seconds. At this point you should have covered the lower bun (bread roll) with everything that comes under the meat. (Tip: remove the dripping fat from the bacon with a little kitchen paper).
- The structure of this burger is as follows (read from bottom to top):
- Bun (top)
- Hamburger sauce
- tomato
- salad
- Bacon
- cheese
- Patty
- Ketchup
- cucumber
- Braised onions
- Bun (bottom)
- A few drops of Tabasco on the burger are also highly recommended.
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