For home burger lovers: How to make burgers and cook them right? | Food

It is very important to use fresh and quality ingredients and use spices in moderation to prepare a tasty hamburger. “Salt and other spices, used in moderation and at the right time, help bring out the flavor of natural and fresh ingredients and don’t overshadow them.” Before cooking, when the patties are already formed, sprinkle salt and pepper on the meat grinders. Additional spices should be avoided – it is better to season the sauce with them,” Brigita Baratinskaite, head of Maximos’ food production department, is quoted as saying in the council’s press release. Grilled meat, he says, tastes best when cooked right out of the fridge.

“Medium roast beef patty is best made fresh out of the fridge. Dry the slightly frozen meat grinder with a disposable paper towel – this will absorb the remaining water, and the cold meat will help keep the shape of the meat grinder,” says B. Baratinskaite.

Meat preparation

Even before cooking the meat, prepare the grill first. “It is important that the grill where the meat is cooked should be clean, without residues of previously cooked food. When making more burgers, try to keep each patty as similar in size as possible. If you have not yet developed good cooking skills, use a special tool to form a meat grinder” – B. Baratinskaite shares her advice and reveals the most important ones:

1. The meat grinder should be slightly wider than the diameter of the bun – the meat will shrink during cooking, and if it shrinks too much, the structure of the hamburger may begin to rotate;

2. When cooking more hamburgers, measure the meat – one patty requires about 170-180 g of meat;

Vida Press photo/Mėsainių maltinukas

Vida Press photo/Mėsainių maltinukas

3. Press the hole in the middle of the meat grinder with your thumb – the middle of the meat will not rise, and the patty itself will be of uniform size;

4. Store the meat in the refrigerator until cooking, and before cooking – dry it with a disposable paper towel.

5. Season the meat only with salt and pepper, let the natural flavors unfold. Brush the meat with a very thin layer of oil before cooking.

How long does it take to cook meatloaf?

It’s best to cook the meat to the desired level of doneness, and to achieve this, you need to pay attention to not only heating the grill correctly, but also the cooking time and the internal temperature of the meat grinder. .

  • Desire rarely when done, it should be cooked for about three minutes on each side and the internal temperature should be between 50°C and 52°C.
  • medium rare When cooked, the internal temperature of the meat grinder should be between 55°C and 57°C, which should take about 4 minutes per side.
  • cooked medium the internal temperature of the meat should be between 60°C and 63°C, which can be reached after about 5 minutes on each side.
Vida Press Photo/Fried Hamburger Pie

Vida Press Photo/Fried Hamburger Pie

  • moderately well made the meat should be tender after about 6 minutes on each side and the internal temperature should be between 65°C and 68°C.
  • perfectly cooked Minced meat should be cooked for 7 or more minutes per side, and the internal temperature should be equal to or slightly above 70°C.

Here are some great burger recipes for you:


Burger buns: 4.00 a piece
Cheese: 8.00 slices (quadratic, enzymatic)
Salad: 1.00 a piece (“Iceberg” leaves)
Ground meat: 400.00 g (beef – for hamburgers)
Onion: 1.00 a piece (small – for hamburgers)
Pepper: 1.00 a pinch (mixture, coarsely ground – for hamburgers)
Salt: 1.00 a pinch (for hamburgers)

How to produce

1. Season the minced meat with finely chopped onion, hot pepper, tabasco sauce, pepper and salt. Make 4 patties, brush with olive oil and grill in a 200 degree oven (fan on) for 10-12 minutes until nicely browned.

2. Spread the base of the bun with mayonnaise, put two slices of cheese, tomato sauce, hot hamburger, a few slices of tomato, salad leaves and half of the bun.

The book
The book “Everything is made of minced meat”.

Recipe from the book “Everything from minced meat”, cook Asta Zhvikiene



Beef: 750.00 g (ground – for hamburgers)
Buns: (round – for hamburgers) 6.00 in the morning a piece
Salad: 200.00 g (leaves – for hamburgers)
Bacon: (thin slices – for hamburgers) 6.00 in the morning slices
Cucumber: 3.00 a piece (pickled – for hamburgers)
Stewed beets: (for hamburgers) 300.00 g
Salt: 1.00 a pinch (for red)
Pepper: 1.00 a pinch (for red)
Vinegar water: 1.00 food (grapes – for beets)
Parsley: 1.00 a handful (fresh, chopped – for beets)

How to produce

1. Put beef, pork, eggs in a deep bowl, add sauces or spices and mix well.

2. Divide the mass into six equal parts and make meatballs. Cook in a pan or grill.

3. Cut the buns and fry them on the cut side.

4. Spread half of the bun with mayonnaise and mustard, put lettuce and hot meatballs. Sprinkle with grated cheese, add a fried slice of bacon, pickled gherkins and stewed beets. Top with the rest of the buns and serve.

Stewed beets:

1. Heat oil in a pan, add chopped onion and fry for about 5 minutes. Sprinkle with salt and pepper.

2. Add grated beets, chopped walnuts, hot pepper, tomatoes, add vinegar, mix sugar. Bring to a boil, reduce heat and simmer, stirring, for about 40 minutes.

3. Let the parsley cool and stir.

The book
The book “Good Recipes”.

Recipe from the book “Geri receptai”, chef Asta Žvikevičienė



Kefirs: whole grains 2.00 a piece

How to produce

  1. Mix ground beef with mustard, press garlic, add marjoram, salt, pepper and knead everything well. Make two flat meatballs and fry in oil on a grill pan for about 5 minutes on each side.
  2. While the hamburgers are cooking, split the buns in half and toast them in a dry pan for a few minutes. On one half of the bun, put a few leaves of lettuce, half of a roasted pepper, a hamburger, a spoonful of tomato sauce, and cover the other half of the bun. Hamburgers can be seasoned with thinly sliced ​​red onion, tomato or cucumber slices.
The book
The book “30 minutes in the kitchen”.

Recipe from the book “30 minutes in the kitchen” by chef Neringa Kalasauskaite



Bread: 70.00 g (white, crushed)
Salt: 2.00 tea (seas)
Ground meat: 1.00 kg (half pork, half beef; the first can be replaced with chicken or turkey, the second with veal)

How to produce

1. Place breadcrumbs in a large bowl and pour milk over it. Let the breadcrumbs rise for about 5 minutes.

2. Meanwhile, grind the fennel seeds, salt and chili flakes in a pestle or electric grinder.

3. Place the minced meat in a pot with the breadcrumbs, add the rest of the ingredients and mix well for about 2-3 minutes until all the flavors are combined.

4. With wet hands, form flat hamburgers of desired size. Cook them on a well-heated grill (BGE 280-300C) for 4-5 minutes on each side, until browned on the outside and juicy on the inside.

5. Serve with fried food bun or without them, with French fries and fresh salad and your favorite dressing.


How to produce

1. Wash and chop the lettuce. Wash the tomatoes and cut them into slices. Peel the onion and cut it into slices 3-4 mm thick. Also cut the pickled cucumber into slices.

2. In a bowl, mix the beef with the spices and a pinch of salt. Make 6 muffin-sized patties.

3. Fry the onion in a pan over medium heat for 4-5 minutes. Sprinkle with salt and pepper. Place in a pan.

4. Fry the steaks in a pan for 3-5 minutes on each side.

5. Cut the buns in half. Spread tomato sauce on top and mayonnaise underneath. Spread the salad on the lower part of the bun, add onions. Top with steak, then 1 slice of cheddar cheese, a slice of tomato and pickle. Tear off the top of the bun and taste.


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