Here at home we like burgers like this, very “ogre”, that is, very rustic. I season the ground meat with green scent, olive oil, soy sauce (shoyu), mustard, squeezed garlic, salt and pepper. I let it rest in the fridge for a few hours. Other times not even seasoning, it depends on the meat.
To fry using no oil, simply heat a non-stick frying pan very well, make a small pile (actually a pile) of meat, pressing it with both hands and letting it brown. Wait for a cone to form on one side and then turn it over. At this point I add the cheese (sometimes there is tomato and pickles too), cover and turn down the heat. When the meat juice that will form in the pan is almost dry, I add a little water so that it doesn’t remain raw in the middle and keep it covered.
For a lighter burger: ground duckling. For a tastier burger: ground picanha or filet mignon (ask to grind a little bit of bacon along with it).
In the photo the SUPER-POWER-BLASTER-BIG burger is my husband’s, mine is the SUPER-BIG one next door.
I want to finish by saying that today I will try to catch up on visits. I had a migraine like I needed to stay in the dark for two days! I made a few quick stops here but couldn’t stay long. Fortunately it passed (I’ve had this since I was a child).
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