Ingredients
- 1 lb (450g) ground beef (or other meat)
- ¼ onion (finely chopped )
- 1 garlic clove (minced)
- Few drops of hot sauce
- Salt and black pepper, to taste
To Serve
- 2 burger buns (I love brioche buns)
- 2 cheese slices
- Lettuce leaves, tomato slices, beet slices, pineapple rings, coleslaw, avocado slices, pretty much anything else you like!
- Ketchup, mayonnaise and/or mustard
Method
- Bring the meat to room temperature then combine it with the onion, garlic, hot sauce, salt and pepper using a wooden spoon or your hands.
- I like to use my hands, I like to get right in there and "connect" with that yummy meat!
- Divide the mixture into 2 patties and lay them side by side on a plate.
- Refrigerate them for 30 minutes so they are less likely to fall apart while cooking.
- Heat a griddle (ridged pan) for several minutes.
- Add the patties and cook on one side for 5 minutes.
- Flip and do the other side until done the way you like them, medium rare (my favorite) or otherwise.
- Press down on the burger with your fingertip to see how well it's done.
- If it is soft it is rare, if it's firm-ish it's medium-rare, if it's firm then it is well done. Cut into the burger to check if you aren't comfortable judging by touch, or use a thermometer. Medium is 140°F (just as a guideline).
- I like to cook some red onion slices (see photo) in another pan while the burgers are cooking.
- Serve the patties on the buns with salad, cheese and anything else you want to add.
Notes
- The most important thing to remember when making your own burgers is the burger is only going to be as good as the meat you choose, so choose a good 80/20 beef or pork/beef mix for optimum results.
- Add shredded or grated cheese to the meat mixture if you want a "cheesy" hamburger taste.
- If the hamburger mixture is too "loose" you can add breadcrumbs.
- If the hamburger mixture is too "firm" you can add egg, water or sauce.