Cooking-ez.com

1,017 easy and fully explained recipes, with 12,410 photos and 77 videos

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.

342,1643.6/5 for 56 ratings

Last modified on: December 6^th 2015

For 6 people, you will need:

1 500 g minced beef
2 2 onions
3 1 shallot
4 1 egg
5 1 tablespoon flour
6 6 Burger buns
7 12 slices cheese
8 12 slices belly (streaky) bacon
9 French mustard
10 2 tomatoes
11 fine (or table) salt
12 pepper
Total weight: 2,488 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
29 min.	4 min.	33 min.

Keeping:

Once cooked, a few minutes.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

In a bowl mix 500 g minced beef, 1 egg, 2 onions and 1 shallot chopped.

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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 21.52 €
Per person : 3.59 €

Note : These prices are only approximate

Change currency:

Source

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

More recipes?

This recipe uses (among others)

	Minced beef: You can check-out other recipes which use it, like for example: Italian style gratin, Stuffed tomatoes and courgettes, Spaghetti Bolognese, Express chilli con carne, Gratin Parmentier, ... All
	Cheese: You can check-out other recipes which use it, like for example: Pork Chops with Rosemary, Involtini-Style Filet Mignon , Springtime mixed salad, Warm cauliflower salad with two cheeses, Kérinou slices, ... All
	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Meatballs, Larded pork tenderloin, Potatoes with bacon and herbs, Avengers' potatoes, Chicken club sandwich, ... All
	Burger buns: You can get more informations, or check-out other recipes which use it, for example: Pan bagnat, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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 email 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.