Hamburger Patties
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg minced meat, from beef
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon, leveled cayenne pepper
- 1 teaspoon cumin
Print Recipe
Pin Recipe Instructions
- Put the minced meat and spices in a bowl. Knead well with wet hands. Then form four balls of the same size.
- Take 2 pieces of aluminum foil and a flat plate. Place 1 ball on top of one aluminum foil, the other comes on top. Then the dough is flattened with the bottom of the plate. Bumps and imperfect edges will match with your hands.
- Heat the fat in a grill pan or pan. Slightly moisten the pattie on both sides, best with wet hands, put in the pan. Fry on both sides over high heat for 30 seconds, then turn the temperature down and fry for about 8 to 12 minutes. When the red liquid stops leaking, it is usually through.
- The patties are intended for large hamburger buns.
- The original American pattie is made without spices, but I prefer it spicier. If you want it without spices, just add a little salt for the binding.
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