Classic burgers

Today we will discover together how the classic burgers are prepared at home, in a simple and naturally light way. I am convinced that the home preparation of the most famous commercial foods is always possible: in this way, we choose the best cuts of meat so we know the quality of the ingredients and we are sure to prepare a genuine recipe free of preservatives, dyes and others. substances harmful to health

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Identity Card of the Recipe

• 128 KCal Calories per serving

• Ingrediants

  For the burgers

  • 150 g of veal nut
  • 150 g of pork loin
  • 150 g of chicken breast
  • 40 g (1 thin slice) of fresh bacon
  • q.s. of salt
  • q.s. of pepper
  • a teaspoon of flavorings for roasts
  • 1 pinch of cinnamon
  • 1 grated nutmeg

  Materials Needed

  • Parchment paper to prepare the discs
  • 1 potato masher to press the minced meat
  • 1 non-stick pan, made of stone or steel
  • 1 cutting board
  • 1 knife
  • 1 wooden spoon
  • Scissors
  • 1 pen or 1 pencil
  • 1 serving dish

  Preparation

  Before starting...
  The distinctive feature of homemade burgers lies precisely in the way they are prepared: we will not use professional tools or expensive appliances. It is enough simply to have a potato masher and baking paper ...

  1. Combine the four types of minced meat in a baking dish and mix well with a wooden spoon. Mix the meat with the salt, pepper, the spice mix for roasts, a grated nutmeg and a pinch of cinnamon.

  The advice ok
  To speed up the preparation of the burgers, it is advisable to grind the various cuts of meat together.

  2. Meanwhile, prepare the discs with parchment paper: they will serve as a base for the burgers. Then, prepare a sheet of parchment paper, fold it in three parts vertically, and fold it horizontally again. Place the base of the potato masher on the folded parchment paper and, with the help of a pen or pencil, trace the circumference of the instrument directly on the parchment paper. With scissors, cut the discs along the line drawn.
  3. Prepare the open potato masher: at this point, insert a disc of baking paper. This operation is essential to prevent the hamburger, once inserted in the potato masher, from sticking to the walls.
  4. With a spoon, prepare a portion of the dough and insert it into the potato masher, shaping it quickly with your hands.
  5. Cover the dough with another disc of baking paper.
  6. At this point, close the potato masher and gently press to form a hamburger: the more meat you put in the potato masher, the thicker the hamburger will be.
  7. Proceed in this way with all the dough. With this dose, we should get about 4 or 5 hamburgers.
  8. Heat a pan (preferably stone or non-stick). It is advisable to choose the size of the pan according to the amount of hamburger you want to cook: in fact, it would be useless to cook a single piece in a very large pan because it would risk burning the cooking liquid.

  How to know when the pot is hot?
  After a couple of minutes that the pan is on the fire, the advice is to do the "water" test: wet your hands with a little water, lift the lid of the pot and drop your wet hands on the pan. If the splashes of water form many droplets that chase each other quickly around the circumference of the pan, and then evaporate just as quickly, it means that the pan has reached the right degree of temperature.

  10. At this point, proceed with cooking the hamburgers without removing the baking paper disc.
  11. To obtain excellent hamburgers, the cooking must be impeccable. For this reason, it is advisable to brown the minced meat for two minutes per side: after the first two minutes, therefore, the hamburger must be turned with the help of a non-stick spoon. The disc of baking paper, which in the meantime has reached an amber-brownish color, will come off easily. Proceed in the same way with the other side of the meat.
  12. After another two minutes, turn the hamburger, remove the parchment paper and cover the pan with the lid. Lower the heat and cook the meat slowly: the humidity created inside the pan will help the central part of the pan to cook. Hamburger.
  13. The burgers are ready to fill sandwiches or can be served with a mixed salad.

  Alice's comment - PersonalCooker

  Homemade burgers are irresistible and, from my point of view, definitely better than ready-made burgers. With these burgers we can stuff sandwiches, serve them with fresh vegetables or cook them together with chunks of tomato and mozzarella for the pizzaiola version.

  Nutritional values ​​and Health Comment on the recipe

  Classic burgers are NOT a light or low-fat dish; it is true that their digestibility can be favored by the grinding which begins the mechanical denaturation of the proteins, but remember that, to preserve the "softness", each ground must contain a certain amount of saturated fat. The proposed side dish is insufficient, therefore it is advisable to increase it by adding more raw vegetables and consequently increasing the amount of dietary fiber.