Featured image by libertyluxegreen.com
I couldn’t do a post on hamburger restaurants in Zurich and not show you how to make your own hamburgers! Especially now with BBQ season and all the yummy meats that are waiting to be grilled.
Thank you Food.com for sharing this recipe!
Tip: Use medium ground beef for moistness and flavor. The leaner varieties produce burgers that are drier with a denser, tighter texture. Don’t use previously frozen meat as juices are lost during defrosting. If making ahead, cover with plastic wrap and refrigerate for no more than a day. Enjoy!
BURGER
- 1 egg
- 1 teaspoon mustard (regular or dijon)
- 1 teaspoon Worcestershire sauce (can be found at Migros)
- 1 small onion finely grated
- 1 clove garlic, minced
- 1/2 teaspoon pepper
- 500 grams medium ground beef (preferably grass fed, bio)
DIRECTIONS
- Lightly oil grill& heat BBQ to medium.
- Whisk egg in a bowl & add next 6 ingredients.
- Add any of the “flavor bonus” that appeal to you.
- Crumble in beef & using your hands or a fork, gently mix together.
- Handle the meat as little as possible – the more you work it, the tougher it gets.
- Gently shape (don’t firmly press) mixture into burgers about 2 cm thick.
- Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
- Place burgers on the grill, close lid& BBQ until no longer pink inside, turning once, about 6 – 8 minutes per side.
- An instant read thermometer should read 70C.
- Don’t abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
- Tuck into a warm crusty bun & add your favorite toppings.
FLAVOR BONUS
- 1 slice American cheese
- 1 tablespoon chopped sun-dried tomato
- 1 tablespoon sour cream or 1 tablespoon greek yogurt
- 1 tablespoon grated fresh lemon rind or 1 tablespoon lime rind
- 1 tablespoon ketchup or barbecue sauce
- 1 teaspoon curry powder
- 1 fresh jalapeno or 1 pickled jalapeno pepper, chopped
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