I’ve already made many burger recipes at home, but over time I learned that the mixture of meat, or “blend” as the chic, rich and famous say hahahaha, is what really makes the difference. A balanced proportion of fat and meat is essential for the success of your “hamburgada”.
When you get the meat right, you don’t even need seasoning other than salt, but I’ll confess that I was surprised by an “experiment” I did the other day using Pinch Natural Americano.
The ingredients in this pinch gave it a flavor you have no idea about. This magical little pot comes with garlic, onion, oregano, sweet paprika, thyme, cayenne pepper, cumin, black pepper and mustard. All 100% natural. And I even made mayonnaise seasoned with the same Pinch, it was amazing!!!!
I asked to grind 500g of flank steak with fat and 500g of beef brisket, both mixed. To avoid making your burgers hard like the sole of a shoe, you must shape them with your hands without manipulating them too much. Place in the non-stick frying pan when it is very hot.
On top I just added a little salt and Pinch of Americano. I preferred to add it straight to the pan to avoid having to mix and risk the meat becoming tough.
For the mayonnaise, I mixed 2 tablespoons of industrialized mayonnaise and 1 teaspoon of Pinch Americano. Then I only needed cheese bread and salad to have a homemade burger of the best quality!
