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Hamburgers

Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.

412K 3.6/5 based on 86 reviews

Last modified on: December 6^th 2015

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For 2 people, you will need:

1 167 g minced beef
2 1 onion
3 ¹⁄₃ shallot
4 ¹⁄₃ Egg
5 ¹⁄₃ tablespoon flour
6 2 Hamburger buns
7 4 slices cheese
8 4 slices belly (streaky) bacon
9 Mustard
10 1 tomato
11 fine (or table) salt
12 pepper
Total weight: 830 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

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Times for this recipe

Preparation: 29 min.

Cooking: 4 min.

All in all: 33 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 5 min.

In a bowl mix 167 g minced beef, ¹⁄₃ Egg, 1 onion and ¹⁄₃ shallot chopped.

Stage 2 - 2 min.

Salt and pepper, add ¹⁄₃ tablespoon flour and mix again.

Stage 3 - 20 min.

With this mix, form flat rounds of 10 cm or 4 inches diameter and ½ cm or ¼ inch thick.

The best way is to use circles of greaseproof paper of the same diameter to put under the meat.

Stage 4 - 4 min.

Cook meat rounds on barbecue or in a frying-pan with a lttle oil.

Meanwhile split the buns and toast lightly on the inside, using a toaster or the barbecue.

Stage 5

Assemble hamburgers: onto each half bun put (for example) mustard, slice of tomato, salad, meat, cheese, gherkins, bacon, onion rings, etc.

Then put the two halves together, and enjoy!

Stage 6 - 2 min.

Make hamburgers: on each half buns put (for example) mustard, tomato slice, pickled gherkins, salad, meat, onion slices, etc.

Then put together the two parts, and enjoy it.

Remarks

You can make a shallot sauce: after cooking some of the burgers in the frying pan, add a finely chopped shallot, and cook it in the remaining fat 2 minutes. Then add a half glass of dry white wine, and boil while scraping the bottom of the pan with a wooden spatula. Add 10 cl cream, allow to thick over a low heat. Use as a dressing on the meat in your burger.

You can also try this version of Janet Clark from Toronto who replaces the onion with a sachet of onion soup, and adds 2 or 3 tablespoons of oat flakes to the meat. Delicious.

One difference between us and our Canadian friends: their burgers are much thicker, about 1 cm or more.

Did you know it: Hamburger is not an american recipe originally, but a german one, from the people of Hambourg, the Hamburgers. They brought it to the USA.

Keeping: Once cooked, a few minutes.

Source: Home made, but dedicated warmly to Janet Clark from Toronto.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	230 90 %	660 60 %	340 50 %	2,400 120 %	10,060 120 %
Per 100 g	30 10 %	80 7 %	40 6 %	290 10 %	1,210 10 %
Per person	110 40 %	330 30 %	170 30 %	1,200 60 %	5,030 60 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Egg, Gluten, Milk, Sesame, Mustard

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