The best hamburger recipe

Finally Spring is here...not today....although my Mom told me the weather in Hungary is so cold, she had to wear her mittens :D But here in Canada...Spring is here, the temperature is +15-20 Celcius, we have a lot of sunshine, flowers are blooming, birds are chirping...so it is springtime and outdoor cooking time. I love it.

As you know we live in an apartment building and at the end of the building there is a decent size backyard with a big mulberry tree, a wood bench (Kaz made it!!!!) and a barbecue. this barbecue belongs to one of tenants. His parents bought a new one and they gave him to old one, and he decided to share it, anyone can use it. We just have to pitch in for the cost of gas. Easy-peasy.

Last weekend was our weekend with the boys. They also like barbecuing, so Friday's dinner was homemade hamburgers. This is Kaz's speciality, he is the master of making hamburger meat.

According the recipe this is "The best hamburger recipe"

Basic Ingredients:

Any amount of ground beef-We used for 4  (2 children-2 adults) 450 grams
Breadcrumbs
1-2 eggs

Than gather whatever else you want to put in it:

Worcestershire Sauce
Tabasco Sauce
Salt and pepper
Paprika
etc.

First wash your hands. Add the egg along with whatever other ingredients you will be using. No bread crumbs yet. Begin mixing all of the ingredients into the meat by folding the hamburger meat over itself and working it together with your hands. Fold and press. Continue kneading the hamburger meat mixture until you are satisfied that the ingredients are evenly distributed. Flatten the hamburger meat mixture against the counter. Lightly cover the top of the hamburger meat mixture with breadcrumbs and then mix it into the meat in the same way that you just did the other ingredients. The amount of breadcrumbs will vary from batch to batch depending on the amount of liquid ingredients you add.

When you can work a piece into a tight ball and plop it down on the counter without it deforming too much or breaking then you've got the right mix.
Work the hamburger meat mixture into a symmetrical 'ball' or square. Split the ball up into equal sized portions. These will be your patties so decide how big you want your burgers to be. You can do this by hand or with a large knife.

Take each hamburger meat portion and work it into a tight ball. Cup the meat between your hands and squeeze it as hard as you can to pack it together tightly. Once you have a tight ball of meat in your hand, slowly work it between your palms into a flat, patty shape. Put the hamburger meats on sheets of wax paper.

Heat up your gas grill to "high". First grill each side of your burgers on high heat for 1.5 minutes (to sear them)....It doesn't mean you burn the meat, just grill the surface of the meat crispy, this way you'll lock in the liquids.
When done, grill them slowly for 5-6 minutes on both sides over low-medium heat. Rotate them during brilling, and slightly turn them with each rotation, so they'd get a nice cross-grilled pattern.

This what we had in the buns:

1 slice of tomato
1 slice of purple onion
1 leaf of lettuce
Mustard, Ketchup

However, I didn't have a bun, because I started to work on my body's transformation :) I also missed out on the relish, mustard and ketchup. I ate the meat patty with lots of salad.


Here are more pictures :) Bon appétit!

Nutrition facts per hamburgers (with bun):

Calories: 568.25 kcal
Total fat: 27.175 g
Cholesterol: 192 mg
Total carbohydrate: 38.45 g
           Sugars: 2.75 g
Protein: 39.77 g

+ what you add more, f.e.: ketchup, mustard, hot sauce etc.

Nutrition fact per bun (D'Italiano Brizzolio Soft rolls)

Calories: 190
Total fat: 3.5 g
Cholesterol: 0 mg
Total carbohydrate: 33 g
             Sugars: 2 g
Protein: 7 g