Hamburgers are a preferred traditional. Particularly if there are children in the home: they organize them, however the bought hamburgers are greater than suspicious. The answer is to make them selfmade. It is vitally simple and, in the event you make an excellent amount, you’ll be able to freeze them individually wrapped in plastic wrap to defrost them when needed.
Substances (makes between eight and twelve burgers, relying on measurement):
– Lean minced meat, 1 kg (I like to recommend selecting a bit of sq., buttock or loin ball and asking the butcher to cut it on the spot. It’s also possible to make a mix of beef and pork or lamb.)
– Two or three cloves of garlic.
– Un manojito de perejil.
– Two egg yolks.
– Salt, pepper and floor chili.
Non-compulsory components:
– Half a small onion, chopped or grated.
– Half a crimson bell pepper, chopped very finely.
Preparation
– In a big bowl, combine the meat, finely chopped garlic and parsley, salt and pepper and floor chili (abundantly, in any other case they are going to be bland.)
– Add, if desired, the onion and bell pepper.
– Knead nicely along with your palms, the components have to be nicely built-in.
– Add the 2 egg yolks (that is the key to a really compact burger: use solely the yolks) and blend nicely.
– Divide the combination into parts in line with the specified measurement. The thicker the burger, the longer it takes to cook dinner and the juicier it’s.
– Cook dinner on a very popular grill or within the oven till they launch light-colored juice while you pierce them.
– If you wish to freeze them, wrap them individually in plastic wrap.
– They are often cooked within the oven with out defrosting.
