First, squeeze the minced meat a little to ensure stability. Then shape the meat into a patty. Make sure that the patty is slightly larger than the burger bread, as the minced meat contracts when frying.
When it is the desired shape, put the patty in the hot pan, optionally with a little oil. As soon as the edge of the patty is through, turn it once and season with 2 pinches of salt and a pinch of pepper. The roasting time is two and a half to three minutes per side.
You shouldn`t season the meat beforehand, as the salt would draw too much liquid out of the meat and the pepper would burn in the pan anyway.
Another little tip: If you want to eat the burger with cheese slices, you should put the slice of cheese on the patty immediately after seasoning. This allows the cheese to melt while the patty finishes frying.
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