How to cook a burger at home without any hassle

Almost everyone loves burgers, but not everyone can cook them at home. On average, any amateur cook makes at least one of 7 mistakes while making them. We'll tell you how to avoid these mistakes and get a perfect hamburger at home.

Oh, those burgers. So juicy and delicious. They have gained popularity all over the world. Burgers are often associated with fast food, although homemade ones turn out no worse, and sometimes even better, than store-bought ones. The main thing is to avoid making the following mistakes when making your own hamburger.

Burgers with potato buns

Mistake #1: Wrong choice of meat

The principle “the more expensive the better” does not work here. But it works differently: the fatter the better. Our goal is to create cutlets that are very juicy, and such cutlets can only be obtained from cuts with a huge amount of fat. The ideal ratio of meat to fat in minced meat should be 80% meat and 20% fat or 75% meat and 25% fat . For example, minced meat made from 2/3 beef shoulder and 1/3 flank is perfect for a burger.

Mistake #2: Too many ingredients in minced meat

A bun soaked in milk, mustard, egg, spices and herbs. All of this is great in a meatloaf, but not in a burger patty. All you need to do is add onions, salt and freshly ground black pepper to the minced meat.

Add pepper to the minced meat right away, but sprinkle salt on the ready-made raw cutlet, otherwise it may simply fall apart during production and may become harsh after production.

Mistake #3 Making a perfect cutlet

Prepare the minced meat yourself by turning it through the largest nozzle. And be sure to cool it before modeling so that the fat does not stick to your hands, and so that the cutlets do not stick to the frying pan, put the cutlets in the refrigerator before frying (padding them with pieces of baking paper). It’s even better if you roll the meat chilled in the refrigerator.

To keep your cutlets juicy, do not try to make them completely even and thick. Make a notch in the center of each, so it will be immediately thick and of the correct shape when fried.

If you cook burgers often, buy a special mince press or at least a cooking ring. Make the cutlet a little larger in diameter than necessary, because it will still get fried. In particular, the cutlet with a huge fat content loses a lot in size.

The trusty hamburger patty

Mistake #4 Using very fluffy buns

When we eat a burger, we want to taste the meat, cheese, sauce, tomatoes, cucumbers, onions, etc. buns, and not just the taste of a wonderful soft bun. Therefore, fluffy buns, in this case, are not the right choice. If you wish, you can completely create a burger with pita bread. This dish is the least nutritious, but tastes just as good as a traditional hamburger. A good option is brioche. Yes, it is a bit fluffy, but it can be squeezed wonderfully with your hands. Remember that hamburger is eaten with your hands!

Before assembling, cut the bun in half and be sure to fry it in a dry frying pan or grill on the crumb side.

Mistake No. 5: Constantly checking the readiness of the cutlet

Do not disturb the meat while it is cooking in the pan. Do not cut it to check readiness, do not turn it over for any 15 seconds. Believe me, it will fry in 10-15 minutes (depending on thickness) and without your super sensitive control. If you want to supervise the process, check the readiness of the cutlet with a special probe or temperature indicator. This way you will damage the cutlet less and keep it juicy. And fry the cutlet in a very hot frying pan or grill, not forgetting about the vegetable oil. Only the cutlet doesn’t have to float in it!

Mistake #6 Using too many sauces and additives when assembling a hamburger

A generous portion of sauce or even sauces looks indescribably great in an Instagram photo, but in real life it’s better to limit yourself to 3 additional elements (tomato/cucumber, bacon, a slice of cheese) and 1-2 sauce. The combination of mayonnaise and ketchup with lettuce, tomato and onion may seem obvious, but that's where you start! Firstly, you will effortlessly bite off a piece of such a juicy hamburger, and, secondly, you probably won’t oversalt, pepper or spoil anything with unacceptable interior. The harmony of flavors in a hamburger is no less important than the right meat and bun.

Traditional South American burger

Error No. 7 Incorrect hamburger assembly

An approximate diagram for assembling a traditional hamburger should be as follows (from bottom to top): half a toasted bun + onion + sauce + cutlet + tomato/cucumber + lettuce + sauce + 2nd half of a toasted bun. Remember that the bread should not get soggy from the sauce!

Hamburger

Homemade hamburger buns

I would like to share with you the most delicious hamburger bun recipe I have ever tried! These buns have truly become my favorite! I’ve cooked them many times (both for hamburgers and not just for them.) and the buns always turn out perfect. Therefore, I dare to hope that the recipe is successfully and conveniently measured, both in the composition of the ingredients and in the preparation time!

Warm salad “A la hamburger”

If you hear the word “hamburger,” what associations come to your mind? Surely, fast food, unhealthy and fatty foods and extra pounds. But no! It turns out that “Hamburger” is also a necessary salad, which is prepared very simply, it is very filling and tasty! And not harmful at all! Curious?

Pasta a la “Hamburger”

Hello! I would like to show you a simple recipe with which you can prepare lunch or dinner in just half an hour.

Homemade burgers

Cutlets can be made from fish or chicken.

Hamburger buns

In my opinion, these are perfect hamburger buns! Airy, fragrant, not troublesome to make and very tasty! If you increase the amount of sugar (approximately 75 g) and add raisins to the dough, you will get a good cake for tea! Water is indicated specifically in grams - approximately 400 ml! It may take more or less flour, look at the quality of your own flour, it took me almost 20-30 grams more! Many thanks to Andrey Rudkov for the recipe! :)

Fluffy and soft hamburger buns

Fluffy and soft buns for hamburgers and burgers, without milk. I tried many different recipes and now I managed to find the recipe for what I consider to be the perfect burger buns. The recipe does not use milk, the dough is made with water, the buns come out airy and very tasty. I also added a little turmeric to the dough, thanks to this the crumb acquires a wonderful sunny color, but the taste of turmeric is not noticeable. These buns are perfect for breakfast, homemade burgers, hamburgers, fishburgers, Royal Tasty, cheeseburgers and other fast food (Big Tasty, Big Mac, Burger King, etc.). The sesame buns are even better than the ones at McDonald's. To me, this is just perfect, dairy-free, water-based brioche dough.

Hamburger “Durwood Kirby”

My stellar week opens with the famous dinner from Quentin Tarantino’s cult film “Pulp Fiction.” Juicy, passionate and appetizing, the same as the heroes of the movie - John Travolta and Brain Thurman. Meet the Durwood Kirby hamburger and the Martin & Lewis milkshake.

“All-Great Hamburger” Buns

Do you love hamburgers as much as my daughter loves them? I make them myself - my daughter likes them. Who said that hamburgers shouldn't be sweet? I would like to share our homemade method for producing sweet and savory hamburgers. Molding method from Richard Bertinet.

Hamburger buns

An unusually airy, porous and immediately satisfying bun. Its crumb holds the sauce amazingly while maintaining its integrity. To make this miracle you will have to spend time, but the result is worth it. Many thanks to Irochka for the recipe; I became acquainted with her creations thanks to Tanechka (mtata). Try it and you will fall in love with these tender buns. We decided to cook, start in the evening.

Hamburger buns

If you want some fast food type food, then I suggest baking these hamburger buns according to Ira Melyukh’s recipe from the book “Bread from a Bread Machine.” Well, of course, you can cook cutlets according to your favorite recipe, put them in a bun, add herbs. As a result, you will have delicious homemade fast food.

Hamburger . A hamburger or a sandwich, a burger is a special type of sandwich that consists of a bun, cut in half, with a patty between its two halves, grilled. In addition to the cutlet, the hamburger contains vegetables, sauce, and cheese.

Typically, the following set of goods for a traditional hamburger is used - a cutlet of chopped beef, tomatoes, cucumber (fresh or pickled), onion, lettuce or Chinese cabbage, cheese, mayonnaise and ketchup sauce.

Hamburgers are divided into different types - cheeseburgers (contain cheese), fishburgers (contain fish fillet), chicken burgers (contain poultry meat) and others.

You can cook a hamburger at home without the help of others. The dish will turn out no less tasty than purchased in a cafe.

The essence of making a homemade hamburger comes down to buying or baking yourself airy, light yeast buns, preferably a little sweet to taste. The buns should be cut lengthwise into two halves and the cut sides of the bun should be grilled.

Next, you should prepare cutlets for such buns from minced beef, twisted in a meat grinder or finely chopped with a knife or cleaver. Only spices are added to the minced meat - salt, pepper, nothing more. Cutlets are made from minced meat, which should be grilled on both sides until cooked. The cutlets should be narrow, flattened and round.

Next, add vegetables cut into slices - pickles (or fresh, pickled ones), plastic cheese, tomatoes, lettuce, onion rings, ketchup and mayonnaise.

The finished hamburger should be served immediately before it cools down. If desired, you can create a cutlet from minced poultry or fish fillet. You should also diversify different types of sauces, the composition of vegetables and herbs. In this case, the taste of the hamburger will change significantly.

Hamburger at home

Description of the dish.

Hello, dear friends, I am very glad that you visited my website page!

Nowadays, food is not just how we survive, it is one of the great pleasures of life. And it’s impossible not to rejoice at this fact. Cooks, in turn, are all very smart and constantly come up with recipes one better than the other. But they do not constantly take into account the realities of our lives.

And if you don’t have a huge amount of time on hand, but still want to have a delicious and satisfying lunch with homemade food, then the classics of American cuisine, which are popular all over the world for a reason, will be a great option.

I think you guessed that I'm talking about a hamburger. The list of ingredients needed to make it is small, and they themselves are completely available in stores. The dish is very small in size and you can easily take it with you. In my opinion, just a dream. And don't worry, it's not some scary, chemical-laden food industry concoction; the homemade version varies dramatically and is a healthy, nutritious meal.

The advantages have been announced, now to the details. During the cooking process, we need a frying pan, a sharp knife and the freshest natural products.

If everything is available, then I suggest we start...

Nutritional value of the dish per 100 grams.

Production time: 1 hour.

Number of servings: 3 pcs.

Ingredients of the dish.

Burger buns - 3 pcs.
Lettuce (leaves) - 10 g.
Mayonnaise - 60 g (3 tbsp).
Ketchup - 50 g (3 tbsp).
Mustard - 3 g (1/2 tsp).
Paprika - 1-2 g (pinch).
Tomato – 50 g (1 piece).
Pickled or salted cucumbers - 50 g (2 pcs).
Reddish onion - 30 g (1 piece).

Hamburger cutlets.

Minced meat - 300 g.
Salt - 3 g (1/2 tsp).
Onions - 80 g.
Herbes de Provence - 2 g (1/2 tsp).
Table mustard - 5 g (1 tsp).
Ground pepper - 3 g (1/2 tsp).
Vegetable oil for frying - 10-20 ml (2 tbsp).

Recipe of dish.

Let's prepare the ingredients. Wash the tomato and herbs under running water and dry. We peel all the onions.

If you would like to make your own scones, the recipe is on my website, here is the link.

Let's start production. Cut the snow-white onion into small cubes.

Add it to the bowl with the rest of the ingredients for the cutlets (minced meat, salt, spices, mustard).

Mix the products thoroughly and leave for some time. We won't need the minced meat yet.

To prevent the smell of raw meat from spreading throughout the apartment, cover the dishes with cling film and put them in the refrigerator.

Cut the buns in half lengthwise.

Fry them from the crumb side in a dry hot frying pan.

To obtain an even golden color over the entire cut surface, lightly press the bun halves with your hand for 1-2 minutes.

Mix mayonnaise, ketchup, mustard and paprika until smooth.

Cut the remaining vegetables thinly. Tomatoes - in circles, cucumbers - in slices, onions - in rings.

We form the minced meat into flat cakes about 1 cm wide and slightly larger in diameter than a bun.

Place the cutlets in a hot frying pan with oil and fry them for 5-7 minutes until golden brown.

The top of the meat should become matte.

Then turn the pieces over and bring them to readiness, frying for about 5 minutes.

Let's start assembling the hamburger. Grease the bottom of the bun with sauce (1-2 tbsp).

Then we lay out a leaf of lettuce, on top of which we place a still hot cutlet.

Next comes the tomato's turn.

Place cucumber slices on top of the tomato.

We finish the filling with reddish onion rings.

The last touch is a lid made from a part of the bun sprinkled with sesame seeds. That's it - your homemade hamburger is ready.

This dish is best eaten warm, while the inside is still juicy and the bun is crispy.

Bon appetit, dear friends!

I am happy to welcome you to my groups on social networks...

Hamburger, step-by-step recipes with photos

Homemade burger

Ingredients:

burger buns;
0.5-0.6 kg of ground beef;
2-3 strong large tomatoes;
1-2 onions;
lettuce leaves - regular leaf or iceberg;
cheddar cheese in burger slices;
gherkins;
0.5 cups ketchup;
grainy mustard - 3-4 teaspoons;
salt and pepper;
Worcestershire sauce (optional) - 2-3 tsp.

How to cook:

1. Add spices to the minced meat and stir slightly. I'll also add a little Worcestershire sauce (Worcestershire).

It is not recommended to add salt to the minced meat at this step.

2. Form cutlets. I found nice huge molds, greased them with butter and filled them with minced meat. I don’t recommend crushing it too much, just shaping it. The thickness should be 18-19 mm in some places, and about 13 mm in the center. There will be a small depression there, which will level out during frying. If you create a flat cutlet, it may “puff up” in the center, but we don’t want that.

3. Place them in the refrigerator, placing them on baking paper (or cellophane). Let them lie there for 30-40 minutes and cool perfectly.

4. Wash the tomatoes and cut them into rings. Open the cucumbers and chop them too. Because the cucumbers are small, cut them at an angle to create larger pieces.

5. Cut the onion into rings. We cut 2 types of onions, to suit any taste.

6. Wash the salad and dry it briefly.

Sauce . This is a separate thing, because there are quite a lot of sauce options. I like to mix ketchup and grain mustard - a good option for meat.

Fry the cutlets and assemble the burger

Heat up the frying pan and lightly grease/spray with oil. Place the cutlet (now you can add a little salt to it ahead of time) and fry over medium heat for 5-7 minutes on each side.

No need to mash the cutlet with a spatula! It is necessary that the juice remains inside. As for turning: I did not notice a difference, turning one cutlet only once, and the rest 4-6 times during cooking. All were equally juicy

To find out the degree of readiness, if you do not have years of experience in cooking burgers, you can pick at the cutlet. If the juice is clear and the cutlet is gray-pink, everything is unbeatable. Naturally, if you like it medium rare, pink meat and pink juice may suit you too.

At the same time, fry the buns. Just a little bit so that the bun turns brown, becomes less crunchy and absorbs the sauce better.

Assembling the burger from bottom to top:

1. Bottom toasted bun. Onion.

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2. We don’t skimp on the sauce.

3. At the end, place 2 pieces of cheddar on the cutlets for almost 10 seconds. It is already starting to melt and here we pick up our cutlet and put it in the burger.

Tomato (shake off excess water and juice so it doesn't drip). And the salad - this is exactly what you will need here so that the bun does not become saturated with tomato juice. 2nd time sauce.

Top toasted bun.

Hamburger traditional

You will find it useful:

beef pulp - 1 kg;
beef fat or lard - 250 g;
onion – 1 pc.;
buns - 6 pcs. (own production or purchased);
pickled cucumbers - 4 pcs.;
large tomato - 1 pc.;
reddish onion - 1 pc.;
lettuce leaves;
ketchup, mustard, mayonnaise;
salt, dark pepper.

Production method

Fry the chopped onion over medium heat for 5-7 minutes. Pass the meat and fat one by one through a large meat grinder. Then combine everything with onions, salt and pepper. Create 6 cutlets, put in the refrigerator for half an hour.
Cut tomatoes, pickled cucumbers, and reddish onions into rings. Brush the cut bun halves with butter.
Fry the purchased cutlets in a frying pan. Rotate for any 2 minutes until the desired degree of doneness. In a frying pan without oil, fry the buns on the cut side for 10 seconds.
First, put lettuce, a cutlet, prepared tomatoes, onions, and cucumbers on the bun. You can apply mayonnaise, ketchup or mustard to the second part and cover the first half.

Mini burger

These burgers are quick to prepare and easy to eat. This is a good option for a buffet.

You will find it useful:

mini buns - 8 pcs.;
minced beef - 600 g;
onion – 1 pc.;
greenish pitted olives - 40 g;
dark pitted olives - 8 pcs.;
thinly sliced cheese - 50 g;
tomato - 2-3 pcs.;
lettuce leaves;
mayonnaise, mustard, salt, pepper.

Production method

Grind the onions and olives in a blender. Combine with minced meat, salt and pepper.
Form 8 mini patties and fry over medium heat. When frying on the 2nd side for a minute until cooked, put the cheese on top so that it melts.
It is best to fry the rolls cut in half so that they crisp up. Mix mustard and mayonnaise and brush the bun halves. Add lettuce, cheese cutlets, chopped tomato and cucumber. If desired, secure with a skewer.