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.
428 K 3.6/5 (86 reviews)
35 min.
Easy
6 people
12 IngredientsLast modified on: December 6th 2015
For 6 people, you will need:
- 1
2 cups + 2 tablespoons minced beef - 2
2 onions - 3
1 shallot - 4
1 egg - 5
1 tablespoon flour - 6
6 hamburgers buns - 7
12 slices cheese - 8
12 slices belly (streaky) bacon - 9
Mustard - 10
2 tomatoes - 11
fine (or table) salt - 12
pepper
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 4 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 2 min.
Salt and pepper, add 1 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.
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.
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!
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.
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.
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 | 690 RDI=260 % | 1,980 RDI=190 % | 1,030 RDI=160 % | 7,200 RDI=360 % | 30,160 RDI: 360 % |
| Per 100 g | 30 RDI=10 % | 80 RDI=7 % | 40 RDI=6 % | 290 RDI=10 % | 1,210 RDI: 10 % |
| Per person | 110 RDI=40 % | 330 RDI=30 % | 170 RDI=30 % | 1,200 RDI=60 % | 5,030 RDI: 60 % |
How much will it cost?
- For 6 people : 12.65 €
- Per person : 2.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Minced beef
Like these other recipes: Bolognaise lasagne, Algerian brik rolls, Polpete, Gratin Parmentier, Enchiladas, ... See them all 15
Cheese
Like these other recipes: Involtini-Style Filet Mignon , Winemaker's toast, Potato and cheese pie, Filo leeks and cheese tart, Sliced cauliflower with 3 cheeses, ... See them all 30
Belly (streaky) bacon
Like these other recipes: Sunday night pasta, "Land and sea" kebabs, Stuffed pumpkin gratin, Fried egg in bread, Confit of carrots with bacon, ... See them all 31
Hamburger buns
You can get more informations, or check-out other recipes which use it, for example: Pan bagnat, Tex-Mex chicken burger, Comtois surprise bread, Chicano burger, ... See them all 4
Other recipes you may also like
Whiting fillet with mustard carrots
For this recipe, a 2-cooked fillet of whiting with tarragon, topped with a mixture of grated carrots, cream and mustard. August 10th 20252,689 35 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.67 M 74.3 4 hours 40 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018406 K5 40 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018429 K 24.3 45 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012786 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.