Today we are talking about a simple dish but we could talk about for hours: homemade burgers. When I went to live in Milan I was surprised to learn that 'Swiss’ nothing but what we always called 'minced meat medallion'. Today's kids probably wouldn't understand either the word 'Swiss'’ nor 'medallion’ and they would use the term burger, without thinking about it.
In fact, the actual burger is nothing but a flattened minced meatball, seasoned with little salt and sometimes some spice (mostly parsley) and cooked on the grill. Remember that the word “burgers” indicates only the meat, not the sandwich with everything else. The burger we make as a family, instead, it's a little bit more seasoned. On the other hand, we are Sicilians, simple things don't do for us.
When I was little, I didn't like meat at all, so my mother was trying to make her more palatable with various ploys. The minced meat was among the few types of meat I could bear (haven't changed much growing up) and then go free to meatballs and burgers. My beef burger, what I prepare today, it's still so. And the meatballs too, how SWEET AND SOUR MEATBALLS, those IN BROTH or those STEWED WITH PEAS.
My burger, seasoned and always soft
In my cookbook, homemade burger is topped with garlic or grated onion, little crumb of bread soaked in water and squeezed, egg, chopped parsley, Salt, pepper and parmesan Reggiano Dop or pecorino. Soft, Saber, juicy. To put in the sandwich, to imitate Americans, or to eat at the plate with baked potatoes or with a simple salad. There is no child who resists in front of a meatball or a burger well made, I guarantee. Mayonnaise, Especially the HOMEMADE MAYONNAISE, it's a perfect sauce to accompany grilled meat. Obviously, you can also put it in a sandwich, Why not. I like to serve it to the plate, with a salad and some tomato confit: a light but tasty dish.
Tips for perfect burger cooking
The cooking of burgers obviously depends on your tastes, I'm for medium cooking, so that the meat doesn't dry out and it doesn't stop. In any case, regardless of taste, there are some technical tips for perfect cooking. First of all, meat should always be at room temperature, lightly greedy with oil on both sides. The best cooking materials are cast iron and stone: the pan and grill should be well hot, let's just say hot. As for the cooking times, For a blood burger it takes 2 minutes per side (55° to the heart if you use the kitchen thermometer), for an average cooking 4 minutes per side (65th to the heart) and for a burger be cooked 5-6 minutes per side (75th to the heart). This for burgers of 180-200 grams of weight.
I'll also give you an idea in case the burgers advance: refrigerate them and put them in a baking tray the next day. Season with peeled tomatoes or tomato sauce, oregano, salt and scamorza. Burger-pizzas are always successful, especially among children. Have a good day!
700 grams of first-choice minced beef
80 grams of grated Parmigiano Reggiano PDO
salt and pepper, to taste
a whole egg
a clove of garlic or a piece of onion
70 grams of bread crumb soaked in a little water
fresh parsley, to taste
20 milliliters of extra virgin olive oil
Making homemade burgers is easy: you can use beef, veal, mixed and also chicken. Put the minced meat in a large bowl. Add the garlic or onion (based on your tastes) very finely chopped, chopped parsley, the Parmesan (or pecorino cheese), the whole egg and the bread crumb, first wet in water and then carefully squeezed. Mix with your fingertips, then add salt and pepper to taste.
When all the ingredients have been mixed, form burgers. There are three alternatives: with the burger press you can buy on Amazon or in a specialized store. Putting the meat in a pastry cup and pressing with your fingertips. Or, in the most "homely", forming a ball with seasoned minced meat and flattening it using the palm of your hands. The key thing, is that the surface of the burger is uniform, so that it can cook evenly.
You can store raw burgers in the fridge, separated by sheets of parchmented paper, for a couple of hours before cooking them. You can also freeze them, always separated by sheets of baking paper and closed in a frost bag or in a vacuum-closed bag with the appropriate vacuum machine (indispensable for me in the kitchen). Obviously, if you've frozen the burgers, you have to let them defeify all night in the refrigerator before cooking them.
As for cooking, remember that the meat must be at room temperature, grill or pan (perfect cast-iron or stone ones) preheated properly and you have to lightly grease the meat of oil. I've already told you the cooking times, But I repeat myself: For a blood burger it takes 2 minutes per side (55° to the heart if you use the kitchen thermometer), for an average cooking 4 minutes per side (65th to the heart) and for a burger be cooked 5-6 minutes per side (75th to the heart). This for burgers of 180-200 grams of weight.