It’s easy to make a burger that’s just okay. Taking your patties and hamburgers to the next level demands a little more effort, but it’s really worth it. Here are the basic rules.
It’s important to resist the temptation to press the meat into perfect compact pucks like the ready-made ones from the supermarket or the ones shaped by the butcher. Patties cook better when they are loosely put together, so you should work them with your hands and without pressing too hard. A good portion size is about
Make the toppings in advance. They might be lettuce, tomatoes, pickles (pickled onions, for example) and a sauce, such as ketchup, mayonnaise, or a special sauce, which is usually a mixture of different condiments. Slice the buns in half and toast them just before starting to cook the meat so they are still warm when you serve the burger. You can toast them in a frying pan with a little butter, but this is optional.
Spread the sauce on the bottom half of the toasted bun and put the cooked patty on top, followed by the other toppings such as lettuce or tomato. You can put sliced pickles under or on top of the meat.
See ‘fast pickles’ recipe.
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