Hamburger is one of the things I can’t buy in industrialized form. I think it’s very bad, although there are now “gourmet” versions, but I don’t like the most popular ones. That’s why here at home, all we do is what we do.
The meat used to make hamburgers makes all the difference. My favorite is flank steak. It’s very tasty. In this recipe I used 1.2kg which yields 10 very large units.
For this amount of meat, I seasoned it with:
1 tablespoon of crushed garlic;
1 envelope of powdered meat broth;
1 spoon of shoyu (soy sauce);
1 tablespoon of mustard;
salt and black pepper.
To check if the seasoning is good, you leave a hot frying pan on the side and place a ball of meat there to fry (without oil) and taste it. I do this and add salt little by little.
You can use whatever seasonings you prefer. Only grate the onion because in small squares it burns when frying and is bitter (I don’t like it).
I also don’t use eggs, bread, or anything like that to bind it together.
After the meat is seasoned, I spread a sheet of plastic wrap on the stone on the counter, shape a circle with my hands and close it by wrapping it in plastic (I take it to the freezer like this, stacked).
My suggestion is to serve it accompanied by this baked potato it’s yes green milk mayonnaise. That makes it really tasty, you know?
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