This is how burger buns and burger patties succeed

Ingredients, time, preparation
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Directions: This is how burger buns and burger patties succeed

The children’s attitude is also liked by the adults: the person who brings the burger to the table usually wins. Basic buns and brownies. Restaurateurs explain how both work well.

It’s hard to describe Pete in any other terms. There is actually no German synonym. The heart of a burger is neither the patty nor the meatball or patty. A patty is just a patty.

The burger patty doesn’t have eggs, onions or a soggy bun. It is also defined in the German food book. There, the patty is called a “hamburger” and contains only coarse ground beef and, if necessary, salt and spices. But there are no other ingredients. They don’t need either.

Cathelets do not need a binder. If the meat is just right, no patty will fall apart in the pan.

Make your own burger patties

Of course, you need the right meat for a burger. There are three things to consider when choosing:

  • That meat for pies rough ground at best. “Then it loosens up, the whole patty isn’t so hard,” says restaurateur Jan Pfluger of Hamburg’s Brooklyn Burger Bar.Tip: Don’t buy regular minced meat from the supermarket, as it is usually too minced. Even cheap meat often contains a lot of water, and the patty shrinks and puffs up during frying. Some freezers have specially designed hacks for burgers. It’s best to order large cuts of meat directly from your local butcher.
  • Of the fat content should be high enough. “It should be at least 20 percent fat,” says Pfluger. Patty chefs are always on the safe side with beef neck.

Cookbook author and burger expert Martin Kintrup lists other suitable types of beef:

  • Prime Rib: A little leaner than the rump, but just as good
  • High quality steaks, such as rib eye
  • A mixture of different pieces, called blendsTip: Ask your butcher for advice. Ideal cuts can vary depending on the breed of cattle. The type of maturation after slaughter also has an effect. Simple supermarket hacks aren’t ideal in terms of fat either.


You have to go to the butcher for good meat.

You have to go to the butcher for good meat.
Photo: Christine Klose/dpa-tmn

3. Comes from classic burger meat beef. “For my taste, a decent burger has to have beef,” says Pflueger. But in the end, it’s a matter of personal taste. Brooklyn Burger Bar also offers shredded chicken breast patties, corn flakes and house-made veggie patties.

“For me, there are no exclusion criteria, I just use whatever is interesting,” says cookbook author Kintrup. For example, in his book “The Burger Formula” there is a recipe for white fish fillet patties.

Step-by-step: How to make a pan-fried beef patty

How many would you like? Before cooking begins, the required amount of meat per portion is weighed. Of course, there are no fixed values ​​here. Here’s a little direction:


the patty does not come apart easily with a burger press.

the patty does not come apart easily with a burger press.
Photo: Christine Klose/dpa-tmn

  • Martin Kintrup recommends 125-150 grams per patty.
  • 200 grams per patty – that’s how Jan Pflüger serves it in his burger restaurant. “We think a decent burger should be beef,” he says Utils Extra help with kitchen scales and pans:
  • A spatula or spatula to transfer the patty to the center.
  • No need for a burger press, but it makes the meat slices nice, flat and uniform in size.

Tip: Kintrup suggests taking the chilled meat and lightly moistening or oiling the press so the patties will come out of the press easily. Or cut a circle out of parchment paper.

  • A meat thermometer is recommended for those who appreciate perfectly cooked patties ingredients do you need:
  • 125 to 200 grams of beef per patty, depending on needs and personal preferences.
  • Salt and pepper for seasoning.
  • Oil for frying – not too much, about a tablespoon, the meat has its own fat. A high smoke point is important, so the oil should be allowed to heat up to a high temperature. Refined oil, sunflower oil, canola oil, refined olive oil, peanut oil, and soybean oil are good choices.
  • An extra slice of cheese, such as Cheddar, Edam, Emmental, Gouda, or Gruyere.Put up:

Beef patties are fried on high heat. At Jan Pfluger, they arrive on the grill with only the bare minimum of salt. Seasoned after roasting. “The maximum power of the stove should be consumed in a cast-iron pot at home,” advises the expert. Then the pan is heated to 220-240 degrees.Tip: If you want the patty to not rise up while frying, make a small hole in the middle beforehand. According to Pflueger, however, quality meat should not be too deformed. But it always loses a little size during frying.

Fry each side only once – according to Pfluger, three to four minutes per side for a 200-gram patty. Then they will be well burned. Reduce the time slightly with less weight. It will only be turned when the bottom side separates from the pan and does not stick.

Tip: If you want to be on the safe side, measure the core temperature with a meat thermometer. The metal tip is inserted into the meat while roasting. Medium is the most popular cooking level. The temperature for this is about 55 degrees.

It is seasoned after roasting, but still in the pan. For 200 grams of patties, Pfluger uses two pinches of salt and ground pepper.

Tip: The patty can then sit in a warm but not hot place. “Like a great steak, leave it for a few more minutes,” says the pro.Optional extra: If you want cheese on your burger, after flipping the patty once, place a slice on top and let it melt while it cooks. Place a lid or cloche on the pan to help the cheese melt better.

Can I grill my burger patties again?

Of course, patties are also delicious from the grill. You will also be a good role model. But grilling takes a certain amount of skill, says Martin Kintrup.

“Time is relatively hard to tell.” This is because the temperature on the grill varies greatly. This depends, among other things, on how high the grate is above the embers and the strength of the embers. “You have to feel good about the heat,” says the expert.

Tip: Remove patty from grill in the middle and cut. Or measure the core temperature with a meat thermometer.

Make your own burger buns

For many, the burger bun is just as important as the patty. “It’s important that the buns are soft so you can bite into them and the filling,” says cookbook author Kintrup. With the exception of milk rolls, classic bakery rolls are less suitable.


The most delicious buns are handmade.

The most delicious buns are handmade.
Photo: Christine Klose/dpa-tmn

Tip: If you buy packaged buns from the supermarket, brioche buns are recommended. This slightly yellowish yeast pastry from France is perfect for hamburgers. An addition like “Handmade” also indicates the good quality of the bun.

Step by step: how to bake your buns

Of course, homemade muffins taste great. It’s not that hard to do. We present to you the recipe of Jan Pflueger from the “Brooklyn Burger Bar” in Hamburg:

  • 200 ml of warm water
  • 60 ml of milk
  • 1 cube of fresh yeast
  • 35 grams of sugar
  • 500 g flour type 550
  • 80 g softened butter
  • 1 egg
  • 8 grams of salt
  • 1 egg and 30 ml of milk for the brush
  • Sesame seed for sowingPut up:
  • Serve a large bowl. Add 200 ml of warm water and 60 ml (about 4 tablespoons) of milk. Mix the sugar and grind it in a cube of yeast. Leave to rest for about 5 minutes.
  • Add flour, softened butter, 1 egg and salt and knead until the dough is smooth. You can do this by hand or in a food processor.
  • Leave the dough to rest. Cover with a damp kitchen towel and put in a warm place (maximum 50 degrees). Leave for an hour.
  • Then form the buns: put the dough on a floured work surface and take 80-90 grams of dough per bun. It is better to measure it with a scale.
  • Shape some of the dough into a round shape in your hands. Then put it on baking paper and press it a little to form flat cakes with a diameter of about 8-9 centimeters.
  • Put the pieces of dough on a baking sheet lined with baking paper for another hour. This will make the buns softer later on.
  • Preheat the oven to 200 degrees.
  • Finally, bake the buns in the preheated oven for about 15-20 minutes.

Options: Brush the buns with egg and milk mixture before baking. This will make them shine later. If they are covered, you can also sprinkle sesame seeds on top.

Tip: Whether it’s ready-made or homemade, add a little spice to every bun: cut it in half and fry the insides in the fat left over from the burger. “It clogs the pores of the bun and doesn’t absorb as quickly,” says Pflueger. This gives an additional flavor plus.

Can I freeze brownies and muffins?

Homemade burger buns are easy to freeze. In fact, patties can be frozen too – although the quality is reduced. “They definitely get a little harder when heated because they lose water,” says Pfluger. She advises placing the frozen brownies directly in the pan.

Burger connoisseurs’ bottom line: I love to freeze the buns, but always make the patties fresh.

What toppings are included in the burger?


Flavorful sauces should not be missing from any burger.

Flavorful sauces should not be missing from any burger.
Photo: Christine Klose/dpa-tmn

With the bun and patty, you have the basic structure of a burger. Of course, there can always be more. Whether it’s fresh toppings like lettuce and tomato slices, or more sophisticated options like caramelized onions or grilled marshmallows, it’s all about layering wisely.

That’s how Martin Kintrup sees it optimal burger structure out:

  • Spread a creamy mayonnaise-like sauce on the bottom half of the bun.
  • Top with salad and one or two additional toppings of your choice.
  • Now comes patty, followed by ketchup style sauce or chutney and salsa.
  • And one or two extras.
  • Spread the top half of the bun in the same way as the bottom half.

And the reason Ketchup Just classic for hamburgers, here’s a Kintrup recipe to make your own.

ingredients (for 300 ml ketchup):

  • 70 ml of apple cider vinegar
  • 70 grams of sugar
  • 100 grams of tomato paste
  • 100 ml of water
  • 1 pinch of garlic powder
  • salt
  • 1 teaspoon sweet paprika powder
  • 1 pinch Dijon mustard
  • Boil vinegar, sugar, tomato paste and water with garlic powder and a little salt in a pot.
  • Cover the lid with one corner and cook on medium heat for 5-7 minutes until set.
  • Mix with pepper and mustard.
  • Sprinkle with salt and dilute a little if necessary.

© dpa-infocom, dpa:220318-99-577482/58

(dpa)

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