Hamburger or Burger Patties
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g round beef
- 1 small onion (s), diced
- 1 teaspoon, heaped mustard, hotter
- 1 ½ tablespoon Worcestershire sauce
- 1 teaspoon, leveled salt
- 2 teaspoons paprika powder, smoked
- 1 teaspoon sugar
- 2 egg yolks
- 1 clove garlic, germinated, chopped
- 2 jalapeños, fresh, pitted, finely chopped
- 1 tablespoon sour cream
- 2 teaspoons thyme, fresh, finely chopped
Print Recipe
Pin Recipe Instructions
- Sweat the onions together with the jalapeños and garlic until translucent and leave to cool.
- Now mix all the ingredients together and let them rest in the refrigerator for an hour. Mix well again after 30 minutes. Now shape into two palm-sized patties.
- About the size of a jumbo burger bun. Sear it on both sides for approx. 4 - 5 minutes. Turn only once.
- This is the medium variant. If you want it through, you have to expect that the pattie can get dry. Sour cream and egg yolk in the mixture prevents it from drying out too quickly during frying and gives it a nice texture.
- Cooking time can of course vary depending on the grill / stove / pan / temperature and the thickness / size of the patty. Burger patties belong to the short fry category
- Tips:
- Now arrange as desired on a burger bun. Brush the bun with soft butter and roast in a pan or under a grill until lightly crispy. Tastes great and prevents the bun from soaking up quickly.
- Ketchup, mustard and majo as seasoning sauces, lettuce leaves, onions, cucumbers / pickles and tomato slices.
- Have you ever seared the tomato slices in burger fat? Give it a try!
- Cheddar or Swiss cheese for the cheeseburger variant.
- If you want an even nicer texture, mix 300 grams of ground beef with 200 grams of minced veal (from the neck / forequarter) - it will be juicier!
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