Method 1: Make the best hamburger.
1, with minced beef neck. The fat content is between 15% and 20%, which is delicious and juicy. Generally speaking, chopped sirloin is thinner, 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 loin meat. Avoid buying ground beef without specific parts: this kind of ground beef may be a mixture of various parts, which may be very fat (bad taste) and mushy-no one likes mushy hamburgers. For ambitious chefs, you can try to mash beef with your own food processor. Finish in 4 batches, and don't touch the beef when it is mashed (to avoid bacterial infection). Scrape off the side with a shovel so that the beef can be fully crushed.
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 hotter, but not so hot that it's burnt outside and undercooked 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 the flavor of beef can penetrate. Gently stir the seasoned beef; Crushing beef and compacting it tightly may make something more like a flat piece of meat than a juicy hamburger. The smaller the force, 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. Put the pie in the refrigerator while you are preparing and heating the grill.
5. Prepare other things. The so-called best burger is also a matter of opinion: some people like mushrooms, some people like grilled onions, some people think the key is beef, and others are just clouds. Here are some common condiments that can be prepared: mustard and tomato sauce. Dijon mustard is the best, which complements, not masks, the flavor of beef.
Lettuce. This will make your hamburger more crisp and satisfying. Traditionally, iceberg lettuce is used, but long-leaf lettuce has better flavor.
Tomato. Mature tomatoes on vines are the best. When buying, it 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 tomato.
Onions. Raw, can add strong taste and taste; Stir-fry quickly, and you can add sweetness to mix. You can also be different: brush a layer of olive oil and bake for 10 minutes.
Cheese. Who doesn't like hamburgers with cheese? Soft Swiss hard cheese, hard Cerda cheese, or spicy Jack cheese can be added. In addition to slicing (or using pre-cut the 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 and sweet taste to your sandwich.
Special sauce. You can play this at will. You may like thousand island sauce, mayonnaise, wasabi seasoning, or other condiments. Remember, this is the best "hamburger" recipe, so ground beef is the protagonist.
6. Cook pies. Put the pie on a heated grill or frying pan, cook, cover the pan and cook for 5 to 6 minutes. Turn to the other side and keep burning. The hamburger is cooked when the temperature reaches 65 C. One minute before removing the hamburger, add the shredded cheese so that the hamburger is cooked and the cheese begins to melt. Note: Because hamburgers may carry certain bacteria, it is best to cook ground beef to the recommended temperature. However, many people prefer to cook it medium-ripe. If so, reduce the number of times of cooking and let the temperature rise to 51C.
7. Toast. When the hamburger is almost ready, remove it from the plate. Brush the bread with a little butter or olive oil and bake until golden.
8. Assemble sandwiches. Spread a layer of tomato sauce on the top bread, then beef pie. Salt and pepper are used for seasoning, then tomatoes, lettuce and so on are added. Sprinkle mustard on the top layer, gently press and melt in.
9, complete! You can also serve French fries, French fries, mashed potatoes, cabbage salad, pickles with dill, or other things you like. Carbonated drinks with ice, a glass of cold beer, or a glass of fragrant wine before dinner. Have a good appetite!
Method 2: Mix the delicious Marinara sauce.
1, prepare chopped sirloin. This recipe uses chopped beef loin, because it tastes good and its fat content is much lower than that of chopped beef neck. Heat 2 tablespoons vegetable oil in a large frying pan until smoke starts, and then heat it in two batches. You don't need to roast it for too long, just roast it a little to make the beef taste, and you don't need to add anything else. If your frying pan is small, divide it into three or four batches. When the beef turns golden, put it aside.
2. Prepare tomatoes. Put a filter on the big bowl and pour two cans of tomatoes in. Spread out the tomatoes and throw away the seeds and hard parts. Squeeze the seedless core 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 for adding 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 don't smoke). Add onion and stir-fry until it turns yellow, then add garlic and oregano. Cook for about 30 seconds, then increase the temperature to medium-high level.
4. Bake tomatoes. Add a lot of tomatoes to the pot, cook, stir from time to time, about 10 minutes, until golden, 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 mix well (the golden part stuck to the bottom of the pot). Cook until the mixture starts to thicken, then add chopped sirloin, laurel leaves and brown sugar.
6. Add tomato juice. Pour in half a cup to a cup of tomato juice, then stir and mix well, cool down to a medium-low level, and then simmer 10 to 30 minutes. To make a more delicious and complicated sauce, simmer it with low heat, add anchovies, more tomato juice, red wine, or tomato sauce if necessary.
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, plate! Sprinkle delicious sauce on your favorite pasta and serve grated Italian cheese, fresh crusty bread and a delicious glass of Chianti red wine.
Method 3: Make chili pepper diced meat.
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, mixed with 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 onions until they are soft and start to turn yellow. This will add a sweet taste to the hot sauce. About 30 seconds before the onion is baked, add garlic and jalapenos and stir until it softens and smells good. Remove the onion mixture from the frying pan and set aside.
4. Bake dry materials. Shake 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, stir and mix well.
5. add liquid. Pour in tomato sauce, water or soup, lemon juice and mix well. Reduce the temperature, then cover the pot and simmer for about 20 minutes.
6. Adjust seasonings. Taste the hot sauce, then add salt and pepper to taste and mix well.
7. Add the remaining materials. Heat to medium temperature, stir batter or starch until well mixed, then stir in soybeans and diced tomatoes. Cook for about 5 minutes, then serve in a big bowl. Garnish with coriander, spread with shredded cheese and chopped onions, and serve with corn chips, cold beer or refreshing Margaret.
source material
The best hamburger ingredients
1 kg minced meat
4 tablespoons butter, melted and cooled.
Olive oil or vegetable oil
Four hamburger breads
Various condiments (optional): mustard, ketchup, tomato, lettuce, onion, mushroom, bacon, cheese, etc.
Salt and pepper for seasoning.
Mix the delicious marinara sauce ingredients
450 grams of chopped sirloin
800g canned whole 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 anchovy (optional)
1/3 cups (80ml) of dry red wine (red wine or Babela red wine).
3 teaspoons
Salt and pepper for seasoning.
Raw materials for making chili pepper diced meat.
1 kg chopped sirloin
400g canned black beans or kidney beans, drained and washed.
400g canned diced tomatoes, drained.
226 grams of canned tomato sauce
1 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 of chopped dill
2 teaspoons of pepper
2 tablespoons lemon juice
2 tablespoons of paste (or starch)
1 tablespoon chopped coriander, each serving, for decoration.
2 tablespoons grated cheese, each serving.
2 tablespoons chopped onion, each serving.
Salt and pepper for seasoning.
Raw materials for making meat pies
1120g reddish-brown potato, peeled and cut into medium size.
4 tablespoons unsalted butter, melted.
Half a cup (118ml) of cream or milk.
1 big egg yolk
680g lean meat, chopped.
1 large onion, chopped
4 large white mushrooms, chopped.
8 small onions (only the green part), chopped.
2 to 4 cloves of garlic (for seasoning)
1 tablespoon ketchup
2 tablespoons dark beer
2 tablespoons flour
1 again 1/4 cups (295ml) of beef soup.
1 anchovy, chopped (or 2 teaspoons of spicy soy sauce)
2 fresh thyme, 1 laurel leaf, tied together with rope.
2 medium carrots, chopped.
2 teaspoons of starch
Salt and pepper for seasoning.