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Only fresh meat is suitable for a burger, the ratio of meat to fat should be approximately 8:2. It is best to prepare the mince yourself. When choosing beef by softness, you need to understand the basic principles: the less the muscle is involved in movement, the softer it is. The softest and most expensive are considered to be fillet parts - tenderloin, thick and thin edge. For ground beef, both the shoulder and neck are ideal. How to make perfect burger patties - in a step-by-step recipe.

Step 1

Prepare the mince for frying. Add freshly ground pepper to the mince. Mix everything thoroughly and then put it in the refrigerator. To make it easier to form the cutlets, the mixture should be cold.

Step 2

Make blanks from minced meat. Form cutlets no more than 2 cm high and slightly larger in diameter than the bun, as the size of the product will decrease during frying. For this, you can use a special press; at home, you can also form a cutlet using a culinary ring.

Step 3

Start frying the hamburger patties. Grease a grill pan with a little oil and heat it up. Place the patties on the hot surface, add salt and cook for 3 minutes over medium heat. Turn the burger patties over, add salt and fry in the pan for another 5 minutes. Then remove the patty from the heat and immediately place it on the bun.