Method 1: Make the best hamburger.
1, with ground beef neck. The fat content is between 15%-20%, which is delicious and juicy. Generally speaking, chopped beef brisket is thin, but it tastes dry. The fat content of broken hind leg meat is similar to that of broken beef neck meat, but it lacks the delicious meat feeling of broken beef neck meat or beef tenderloin. Avoid buying ground beef with no specific parts: this ground beef may be a mixture of parts, and it may be very fat (bad taste) and mushy-no one likes mushy hamburgers. For ambitious chefs, you can try mashing beef with your own food processor. Eat in 4 batches, and don't touch the beef when it is mashed (to avoid bacterial infection). Scrape the edges clean with a shovel so that the beef can be fully crushed.
Step 2 prepare the grill. Although you can use a frying pan, the best hamburgers are made with a medium-sized grill. If you insist on using a frying pan, after the pie is formed, heat one or two teaspoons of vegetable oil until it starts to smoke, and then lower the temperature until it stops smoking. It's a little hot, but not too hot to be cooked inside.
3. Season and stir the ground beef. Put the meat in a large bowl, season with pepper and add 4 tablespoons of melted butter. You can add other seasonings if you like, but the less you add, the more you can penetrate the taste of beef. Gently stir the seasoned beef; Crushing beef and compacting it may make it more like a flat meat than a juicy hamburger. The smaller the intensity, the better the effect.
4. Make pies. Divide the seasoned beef into four pieces. Gently make a pie with a diameter of about 1 1 cm. When you prepare and heat the grill, put the pie in the refrigerator.
5. Prepare other things. The so-called best hamburger is also a matter of opinion: some people like mushrooms, some like grilled onions, some think beef is the key, and others are just floating clouds. Here are some common condiments that can be prepared: mustard and ketchup. Dijon mustard is the best, it supplements the taste of beef instead of masking it.
Lettuce. This will make your hamburger crisper and more satisfying. Traditionally, iceberg lettuce is used, but long-leaf lettuce tastes better.
Tomato. Ripe tomatoes on vines are the best. When you buy it, you should feel solid and have a strong tomato aroma. To add extra flavor, consider brushing a little olive oil on tomatoes and baking for a few minutes.
Mushrooms. Quick-fried white mushrooms can add soil to hamburgers to balance the taste of lettuce and tomatoes.
Onions. Raw, can increase the strong taste and taste; Stir fry quickly, you can add sweetness and stir. It can also be different: brush a layer of olive oil and bake for 10 minutes.
Cheese. Who doesn't like cheeseburgers? Soft Swiss hard cheese, hard Cerda cheese or spicy Jack cheese can be added. In addition to slicing (or using pre-cut cheese products), you can also tear the slices with a wooden file. This will melt faster and is suitable for mixed cheeses, such as Swiss cheese and spicy Jack cheese.
Bacon. Needless to say! Of course, this will definitely increase calories, but it will also add a smoky taste and sweetness to your sandwich.
Special sauce. This can be played at will. You may like thousand island dressing, mayonnaise, mustard dressing or other condiments. Remember, this is the best "hamburger" recipe, so ground beef is the protagonist.
6. Make pies. Put the pie on a heated grill or frying pan, cook it, cover the pot and cook for 5 to 6 minutes. Turn to the other side and continue to burn. When the temperature reaches 65℃, the hamburger will be cooked. One minute before taking out the hamburger, add the shredded cheese, so that the hamburger will be cooked and the cheese will begin to melt. Note: Because hamburgers may carry some bacteria, it is best to cook ground beef to the recommended temperature. However, many people like to cook it half-cooked. If yes, reduce the cooking times and let the temperature rise to 5 1℃.
7.toast. When the hamburger is almost ready, take it out of the plate. Brush some butter or olive oil on the bread and bake until golden brown.
8. Assemble sandwiches. Spread a layer of tomato sauce on the bread, then beef pie. Salt and pepper are used for seasoning, and then tomatoes, lettuce and so on are added. Sprinkle mustard on the top layer, gently press it and melt it in.
9, complete! You can also serve French fries, French fries, mashed potatoes, cabbage salad, pickles and dill, or other things you like. Carbonated drinks with ice, a glass of cold beer, or a glass of mellow wine, before dinner. Have a good appetite!
Method 2: Mix in the delicious Marinara sauce.
1, prepare the minced beef brisket. This recipe uses minced beef loin, because it tastes good and its fat content is much lower than that of minced beef neck. Heat 2 tablespoons vegetable oil in a large frying pan until it smokes, and then heat it in two batches. It doesn't need to be roasted for too long, just roast it a little to make the beef taste, and nothing else is needed. If your frying pan is small, divide it into three or four batches. When the beef turns golden, put it aside.
Step 2 prepare tomatoes. Put a strainer on the big bowl and pour in two cans of tomatoes. Spread out the tomatoes and throw away the seeds and hard parts. Squeeze the seedless stone to get as much juice as possible. Leave 3/4 to 1 cup of tomatoes prepared in advance and 1/2 to 1 cup of filtered tomato juice. Save some juice, add water in the subsequent cooking process, and then throw it away.
3. Bake spices. Heat olive oil in a 30 cm frying pan at medium temperature until it flashes (but does not smoke). Add onion and stir-fry until yellow, then add garlic and oregano. Boil for about 30 seconds, then raise the temperature to medium high.
4. Baked tomatoes. Add a lot of tomatoes to the pot, cook them, stir them from time to time, about 10 minutes, until they are golden yellow and stick to the bottom of the pot.
5. Add red wine. Pour the wine into the mixture, stir with a wooden spoon, scrape the bottom of the pot and stir evenly (the golden part sticks to the bottom of the pot). Cook until the mixture begins to thicken, then add the chopped sirloin, bay leaves and brown sugar.
6. Add tomato juice. Pour in half a cup to one cup of tomato juice, then stir and mix evenly, cool to medium low, and then simmer 10 for 30 minutes. To make a more delicious and complicated sauce, you can simmer it with low fire, and if necessary, you can add anchovies, more tomato juice, red wine, or tomato sauce.
7. Prepare preserved tomatoes. Cut the tomatoes into pieces. Add tomatoes and basil about 5 minutes before serving. Taste your seasoning and add salt and pepper.
8. plates! Sprinkle delicious sauce on your favorite pasta and serve grated Italian cheese, fresh crusty bread and a delicious Chianti red wine.
Method 3: Make diced Chili.
1, roast beef. In a large frying pan, heat a tablespoon of vegetable oil (each batch) until it starts to smoke. Then cook the beef in four or five batches until golden, and then put it aside.
2. Mix dry materials. When roasting beef, mix pepper, oregano and dill in a small bowl.
3. Baked onions. In the same frying pan, add another tablespoon of vegetable oil and cook the onion until it softens and starts to turn yellow. This will increase the sweetness of the hot sauce. About 30 seconds before the onion is baked, add garlic and jalapenos and stir until the onion is soft and smells delicious. Remove the onion mixture from the frying pan and set aside.
4. Dry the dry material. Pour pepper, oregano and dill into a frying pan. Cook for about 15 seconds, then return the mixture of ground beef and onion to the pot and stir well.
5. Add liquid. Pour in tomato sauce, water or soup, lemon juice and stir well. Reduce the temperature, then cover the lid and simmer for about 20 minutes.
6. adjust the seasoning. Try the hot sauce, then season with salt and pepper and mix well.
7. Add the remaining materials. Heat to medium temperature, stir the batter or starch until it is evenly mixed, and then add the soybeans and diced tomatoes. Cook for about 5 minutes, then put it in a large bowl. Garnish with coriander, spread with chopped cheese and chopped onions, and serve with cornflakes, cold beer or refreshing Margaret.
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The best hamburger ingredients
1 kg minced meat
4 tbsp butter, melt and cool.
Olive oil or vegetable oil
Sige hamburger bread
Various condiments (optional): mustard, ketchup, tomato, lettuce, onion, mushroom, bacon, cheese, etc.
Season with salt and pepper.
Mix delicious ketchup ingredients
450g chopped sirloin.
800g canned tomatoes.
3 tablespoons olive oil
2 tablespoons vegetable oil
1 medium onion, chopped.
2 garlic cloves, chopped.
Half a teaspoon of dried oregano
1/4 cups (50g) of brown sugar
1 laurel leaf
1 anchovies (optional)
1/3 cups (80ml) of dry red wine (red wine or Babela red wine).
3 teaspoons
Season with salt and pepper.
Raw materials for making diced peppers.
1 kg beef brisket
400g canned black beans or kidney beans, drained and washed.
400g canned diced tomatoes, drained.
226 grams of canned tomato sauce
1 small onion, chopped.
1 glass of water or beef soup
2 to 4 jalapenos, seeded and chopped (depending on your preference)
2 to 4 cloves of garlic (for seasoning)
2 to 4 tablespoons vegetable oil
2 teaspoons of dried oregano
2 teaspoons chopped dill
2 teaspoons of pepper
2 tablespoons lemon juice
2 tablespoons paste (or starch)
1 tablespoon chopped coriander, one for each serving, for decoration.
2 tablespoons grated cheese per serving.
2 tablespoons chopped onions per serving.
Season with salt and pepper.
Raw materials for making meat pies
1 120g red-brown potato, peeled and cut into medium size.
4 tablespoons of melted unsalted butter.
Half a cup (1 18 ml) of cream or milk.
1 big yolk
680 grams of lean meat, chopped.
1 green onion, chopped.
4 large white mushrooms, chopped.
8 small onions (only green parts), chopped.
2 to 4 cloves of garlic (for seasoning)
1 tablespoon ketchup
2 tablespoons dark beer
2 tablespoons flour
1 and 1/4 cups (295ml) of beef soup.
1 anchovies, chopped (or 2 teaspoons of spicy soy sauce)
2 fresh thyme, 1 laurel leaf, tied together with rope.
2 medium-sized carrots, chopped.
2 teaspoons of starch
Season with salt and pepper.