Hamburgers


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.
426 K 3.6/5 (86 reviews)
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Last modified on: December 6th 2015
For 6 people, you will need:

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Times for this recipe
Preparation: 30 min.
Cooking: 4 min.
All in all: 35 min.
When should you start or finish this recipe?
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.
Hamburgers
In a bowl mix 500 g minced beef, 1 egg, 2 onions and 1 shallot chopped.

Stage 2 - 2 min.
Hamburgers
Salt and pepper, add 1 tablespoon flour and mix again.

Stage 3 - 20 min.
Hamburgers
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.
Hamburgers
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
Hamburgers
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.
Hamburgers
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 recipe690 RDI=260 %1,980 RDI=190 %1,030 RDI=160 %7,200 RDI=360 %30,160 RDI: 360 %
Per 100 g30 RDI=10 %80 RDI=7 %40 RDI=6 %290 RDI=10 %1,210 RDI: 10 %
Per person110 RDI=40 %330 RDI=30 %170 RDI=30 %1,200 RDI=60 %5,030 RDI: 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
How much will it cost?
  • For 6 people : 12.65 €
  • Per person : 2.15 €

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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)
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