There are a few things that are important to insure that you get good burgers, the quality of ground beef should be the highest on your priority list. Get very lean beef that is freshly ground. Another big contributor is to make sure you don't over mix your burgers before pressing them. If you mix them too much you will end up with tough burgers. Another big thing for me is that you should NOT use bread crumbs. Use freshly ground Parmesan instead.
recipe
- 4 pounds lean ground beef
- 3/4 cup grated Parmesan
- 1 onion grated into juice
- 1 tsp black pepper
- 1 tsp salt
- 1 pinch oregano
- 4 tbs tomato paste
- 4 tbs Heinz ketchup
- 5 egg yolks
Put all the ingredients into a mixing bowl and mix until ingredients are mixed together. You can use a kitchen assistant or a hand held mixer with the dough hooks. Weigh your burgers and press them. I like to weigh mine in small freezer bags so they can be pressed in the bags and then frozen. This prevents the burgers sticking in the press and they will if you put them straight into the press.
If you don't have a a burger press you can cut the top ring off a plastic container and use the bottom to press the burgers in the ring. for every day burgers 100grams is a good size to aim for. I like to do some super burgers that can be used with or without bread at 225 grams. But burger size is a personal preference things. Test and see what you like.
Amazing full moon this week
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