Classic homemade burger? Yes, please!
Hamburger is one of those goodies that we all like to enjoy in (fast food) restaurants. However, the burger prepared at home really tastes best. If it’s done the way it should be. Plus, you know what exactly it is made of.
Is there anyone who doesn’t like a classic juicy burger? Probably yes, but most of us often enjoy it very much. Burger, that’s great meat, nice sauce, fresh vegetables and a great bun. And in this recipe, it’s the bun that takes this burger to another level.
I made homemade hamburger buns, which I definitely highly recommend. It takes longer to prepare, but it’s absolutely worth it. The pleasant aroma, taste and fluffiness of freshly baked buns are priceless.
How to make the best classic homemade burger?
The essence is to put all the delicious components together perfectly.
In addition to the bun, you can experiment with the ingredients and create many tasty combinations. Today, however, we’re preparing a classic hamburger.
One of the most important steps is to toast the bun. There is nothing worse than a soggy bun that begins to crumble. The meat releases the juice and therefore the bun must be toasted. Simply cut the bun in half and toast both halves in a pan (or grill) until golden brown.
What meat for a hamburger?
The best meat for a burger should have around 20% fat, which guarantees excellent juiciness. Of course, we’re talking about ground beef as it’s a classic burger. Ideally, use the beef chuck, which contains just around 20% fat. Go to a butcher who will gladly grind your meat.
Of course, the salad shouldn’t be missing. You can really choose any type of salad to suit your taste. Buy a large tomato so that the thicker slice fits nicely in the bun. When it comes to pickles, people often have different opinions. Some like a burger with a pickle, some without. Personally, I love the sour taste of pickles in a hamburger.
You can use either yellow or red onions. But don’t forget to sautée it. The robust taste of raw onions in the burger can be too overpowering.
If you only use ketchup or mayonnaise or a combination of them, you will definitely not ruin anything. In addition to these two mentioned ingredients, my classic sauce contains mustard, tabasco and a little oregano. Tabasco gives the sauce an excellent kick and a sweet and sour taste.
I should also mention the cheese. Although I use cheese in this burger recipe, I often call it a hamburger. I know it should be a cheeseburger, of course. For me though, cheese is automatically part of the burger and cheddar is the right choice.
A few tips for the best classic homemade burger
- Combine meat with Worcestershire sauce and one egg yolk. Let it rest in the fridge for at least an hour
- Season with salt and pepper only after removing it from the refrigerator, about 30 minutes before cooking
- If you have a grill, do not hesitate to use it
- And the last thing missing? Good chilled beer!