Beef hamburger
6. July 2012
I think homemade meatballs suitable for grill and pan are not science, but some of you are interested in basic practices based on the experience of our grandmothers and traditions. This is my recipe for burgers - burgers that thanks to milk (you can also replace cold water ) remain very juicy. You can change the herbs, sometimes adding grated cheese (Parmesan, Gruyere, Eidam, Emmental, ... To this amount, about 50 - 70 g.) An interesting surprise inside can be a cheese heart where you put a piece of cheese with a leaf into the center of minced meat parrots, for example. Or you can still bake a bacon in a thin bacon ... Sometimes I make the mustard, tabas, worchestrem. A drop of cherry or port wine is also good. Inspiration and modification is infinite ...)
Postup
Mix all the ingredients, ideally by hand, and leave a rest for a while in the cold. With your palms soak in the water so the mixture does not stick too much, shape the burgers that you can prepare between baking slices or put them directly on the grill. Size and thickness depend on your preferences, I hamburgers make from a lot of big onions and 1.5cm thin. At first, I press my palms together as if I wanted to create a snowball (so they do not break too much, so you can get extra air ...) and then just flatten them into the desired shape ...
