Cooking Class: Make a burger

All you have to do to make tasty hamburgers is buy the best meat you can afford, and not ruin it.

By JERUSALEM POST STAFF
May 19, 2013 15:52
1 minute read.
The perfect burger

The perfect burger. (photo credit: Shay Franco)

 
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It only takes five minutes to make a high-quality burger – just fry it in a pan with a little bit of oil or grill it under the oven’s electric grill or on the barbecue.

Ground meat is good for many dishes, so if you have it at home but changed your mind, the meat mixture can be used to make kebabs, meatballs, stuffed vegetables, bolognaise sauce or a meat loaf.

Mini burger s with mushroom and mini potatoes


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This recipe was given to us by the Burgerim chain, which specializes in mini hamburgers.

It’s easy, basic, and you can develop it into your own style by adding flavors or changing the meats. But don’t use frozen meat or meat that is lean.

Makes about seven 200-gram hamburgers
✔ 300 gr. boneless flank steak (shpondra in Hebrew)
✔ 600 gr. entrecote
✔ 100 gr. lamb fat (for flavor, optional)
✔ 500 gr. neck (No. 10)
✔ 1 tsp. salt
✔ ⅕ tsp. black pepper
✔ ⅕ cup baking soda

Put all the meats into a grinder and grind coarsely. Add salt, pepper and baking soda and mix with hands for at least 5 minutes Form balls from the mixture, and then flatten them out. Grill the burgers to the degree you prefer.

On the side Mushrooms and potatoes are among the most popular side dishes to go with burgers.



Sautéed mushrooms

✔ 500 gr. sliced mushrooms
✔ Olive oil for frying
✔ Salt and pepper to taste

Heat a little olive oil in a frying pan.

Add the mushrooms and stir-fry them.

Add a little salt and pepper and continue to stir-fry for a few more minutes.

Mini potatoes

✔ 1 bag of mini potatoes
✔ 3 sprigs of rosemary (leaves only, finely chopped)
✔ Pinch each of salt and ground pepper
✔ 4 tsp. olive oil

Rinse the potatoes but leave the skin intact.

Heat oven to 180° Mix rosemary, salt, pepper and oil and brush onto potatoes. Roast until crisp and golden.

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