My Perfect Burger, 100% Handmade

Summary

Ingredients

• 8 burger buns according to recipe: Fiefhusen-style burger buns
• 8 burger patties according to recipe: Finely seasoned burger patties 220;Fiefhusen-Style221;
• N / A hamburger sauce according to recipe: My burger sauce from Fiefhusen
• Salad according to recipe: Kohl-Schlau-Salat from the west coast Schleswig-Holstein
• 1 cucumber (s)
• 2 vegetable onion (s)
• some rapeseed oil
• 1 tablespoon butter
• 1 pinch (s) sugar
• Salt and pepper, fresh from the mill
• 8 slices cheddar cheese or sandwich cheese your choice
• 16 slices bacon
• Mustard, medium hot
• 0.5 ½ head iceberg lettuce or 2 mini romaine lettuce
• 4 vine tomato (s), aromatic

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Instructions

1. We regularly fill up (as an event, so to speak) a burger weekend with 100% homemade burgers. Since in my opinion it is too confusing to bundle all preparation steps and ingredients in one recipe, I have divided the preparation into 5 recipes.
2. The day before the burger is enjoyed, the buns and the salad are made according to the recipes given. When it comes to salad (a variation of Cole Slaw), it is particularly important because it should like to go through for 24 hours. The sauce is also not tied to the day of the burger meal. You can make it comfortably a few days in advance.
3. We always make the patties very fresh during the day so that the meat stays fresh and beautiful in color, about 2 hours before eating.
4. The other modules are prepared for assignment as follows:
5. Cut the cucumber into fine slices with the vegetable slicer, lightly salt and let it steep for at least 20 minutes. Then roughly desalt again under running water, spin dry and place in a bowl.
6. Also cut the onions into fine rings with the vegetable slicer. Now melt 2 tablespoons of rapeseed oil and the butter in a non-stick pan, bring to half to 3/4 heat and sweat the onion rings in it until translucent. Add a pinch of sugar and a little salt and pepper from the grinder. Do not steam too soft, then transfer to a bowl and let cool.
7. Cut the tomatoes (without the hard and unpalatable stems) into not too thin slices and place in a bowl. A really sharp knife is necessary here, otherwise it will be torture and the slices will be mushy and squashed.
8. Fry the bacon slices on 3/4 heat in a grill pan until crispy on both sides and drain on a sheet of kitchen paper. Roast the bacon just before the patties so that they stay nice and warm and, if necessary, keep them warm in the oven at 70 degrees. The grill pan is also used for the patties, please do not rinse and preserve the bacon aroma. With the bacon, put the burger buns in the oven for at least 15 minutes so that they are nicely warmed up.
9. Cut the salad of your choice (iceberg or romaine) into relatively fine pieces and place in a bowl.
10. The cabbage-smart salad, mustard, burger sauce, cheese slices and the salt and pepper mill now also belong on the table. The mis en place is finished.
11. We always fry the patties with ballast on top so that they do not curl up and shrink as little as possible. With the duration at 1/2 or max. 3/4 heat you have to pay attention to your personal taste, how through the patty should be (see also my patty recipe).
12. Our classic burger structure from bottom to top looks like this:
13. - lower half bun;
14. - Spread some mustard on it;
15. - Iceberg or romaine lettuce
16. - a little drained cabbage and clever salad;
17. - Burger patty
18. - Slice of cheese (put on quickly so that it melts);
19. - 2 slices of bacon;
20. - cucumber slices;
21. - tomato slices;
22. - Onion rings;
23. - Put a good dollop of burger sauce on the top of the bun and spread it on;
24. - Bun top on top and done.
25. There are no limits to the imagination when it comes to putting them together, and everyone can realize their own needs. Of course, cross-cooking is also possible, for example with Korean kimchi (milk-sour fermented Chinese cabbage) as a salad topping.
26. Normally, all lettuce components (cucumber, onion, tomatoes, lettuce) are firmly planned. But if there is anything left of it, simply conjure up a small salad from it in the evening or the next day.