beef burgers recipe
Place 600 g of the cubed sirloin in a bowl and sprinkle with the salt. Mix together, cover with plastic wrap then place in the fridge for 4 hours. The salt will penetrate the meat during this time and begin to draw out some of the moisture.
Using a meat grinder fitted with a 3 mm plate, grind the unsalted sirloin then refrigerate this meat until very cold. Combine the cold ground meat with the cold, salted sirloin cubes and mix well.
Before you begin the final grinding, place two layers of plastic wrap across a chopping board or baking tray and position it under the mouth of the grinder. Using a coarser, 8 mm
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As the meat comes out of the
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Wrap the meat up tightly in the plastic wrap, twisting the ends tightly to form a log. Prick a few holes in the plastic wrap with
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Wrap the log in another layer of plastic
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When ready to cook, place the still wrapped log on a cutting board and
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To cook the burgers, rub each one with a little oil and place them on the barbecue or a really hot frying pan, and flip them every 15 20 seconds. Cook to your liking or for medium rare, take the burger to 45C in the centre. Immediately after the last flip, place a slice of cheese on top of each burger and allow to melt for the final 15 seconds.
To serve, place the base half of a bun on a plate and put a burger with melted cheese on top. Place a couple of slices of tomato and onion followed by a couple of leaves of lettuce and a couple of slices of pickle. Finish with a spoonful of sauce. Place the top half of the bun on top and serve.Articles Connexes：