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A good burger needs fluffy buns, crisp lettuce and an irresistible sauce. But if you want to make a REALLY GOOD one, then there's one thing that's most important: good meat!
Of course, you can get fresh minced meat at the butcher's or get to work on the grinder yourself and prepare the BEST burger patty!
A good starting point for juicy burgers is meat with a fat content of about 20 - 40 percent. There are different cuts that you can use to get tasty and juicy patties. You should choose good beef that has a nice marbling. This makes the patty really juicy later on and it literally melts in your mouth. Beef neck or entrecôte, for example, have this fat content.
Store the meat in the refrigerator until shortly before mincing so that it stays nice and cold. Now cut the meat into approx. 3-4 cm pieces and gradually grind through an 8 mm disc.
Then lightly salt the finished minced meat and - if required - season with a pinch of cinnamon. Mix everything well, weigh into approx. 180 gram portions and shape lightly.
When grilling the patties, you should pay attention to the degree of cooking you prefer:
For a perfect, juicy taste experience, we recommend grilling the patty "Medium Rare". Once the patty is cooked to your liking, season with pepper - done!
Tip: If you want to make a cheeseburger, place the cheese on the patty after the last rotation and close the lid of the grill. After about 30 seconds, the cheese should be nicely melted.
