Prepare Hamburgers like a Professional Chef
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Today I’ll show you my Hamburger recipe for cooking yourself. Step by step many photos lead you through the preparation.Making your own burgers is such a boy’s thing and yet the female guests are especially happy about the finesse.The popular “fastfood” is not only for the Superbowl announced, the sandwiches warm rolls fit perfectly to the barbecue and when guests come.
You can prepare hamburgers perfectly and put them on the table with meat or without meat.
In this article I’ll tell you a lot about the tasty variations and you can expect exciting burger sauces and lots of collected chef tips.I wish you a lot of fun and a little later – enjoy your meal!
Table of Contents
1. Original Recipe and an Amazing Story
Basically we can ask ourselves why a dish from the American kitchen bears the name of a German city. The resolution is quite simple. The hamburger, in its original form, was apparently invented by a German immigrant. Around 1900, Louis Lassen hurriedly prepared minced meat from unsold steaks and served the fried ground meat between two slices of toast.
The restaurant Louis Lunch in New Haven still exists. The original burger was topped with tomatoes, onions and cheese, served without mustard and ketchup.
There is another story, among others Charlie Negrin, known as Hamburger-Charlie (1885), is said to have served similar burgers in Seymour, Wisconsin. As a German cook, I will assign the HBurger to German cuisine in the future 🙂 But now enough of the story, let’s go one step further…
2. Patties and Buns selfmade or buy?
Our supermarkets already offer “pressed” patties. These are surely practical if it should go fast times. Homemade patties are of course tastier!
Patties are the fried grilled meat slices that come between our warm rolls. Bun, that’s the name of the roll. The term comes from English “bun” for “small bread” or “round roll”.
Use lean beef, season the meat with salt and pepper, I like to add thyme. Luxury would be fresh minced meat from the beef hip!
To portion the individual patties, use a moistened, small ladle. Fill the meat mass into the ladle and wipe off the excess meat mass with your hands at the edge. Now simply remove the exact portions of meat from the ladle.
Patties of the same size? Use a ladle or ice cutter for portioning!Same Size Patties Tip from Chef Thomas Sixt
Next, select a ring in a suitable size for the bun (bread roll) and press the meat mass into it. You can now lift the ring up and use it for further modelling. Lift your patties off the work surface with the knife and fry them directly in the pan.
When are the patties ready? Please read on here… The patties are medium roasted when the pink meat juice appears on the surface. According to your personal taste you can serve the meatballs-export pink or fried. As a rule, I don’t make buns myself, I don’t have the time. I will add a recipe soon. My tip for the Kaufbuns…
Brioche buns from fine yeast dough taste especially delicious!Tip for special Buns from Chef Thomas Sixt
3. Ideas for ingenious Sauces
With the homemade burger sauce you can really inspire your guests. I usually make two sauces:
3.1 Light Burgersauce instead of Mayonnaise
For the white sauce I use… Sour cream, créme fraîche, lemon juice, a little mustard and salt/pepper – sometimes some cayenne pepper.
Dijon mustard tastes better to me personally, the exact quantities can be found in the recipe section below. You can always season this sauce with mayonnaise, I don’t do that because I like the light taste very much.
3.2 Ketchup on Burger
The handle to the ketchup bottle is a simple and… So that here new ideas come on the table follows the one or other suggestion:
- Crush the fresh tomatoes in a mixer and season to taste with salt, sugar and pepper.
- Sprinkle tomato slices with sugar and caramelize in a pan or with the Crème Brulée Brenner.
- Bake caramelized tomatoes in a hand blender and refine with herbs.
3.3 Basil Pesto as Burger Sauce
Honestly, Pesto is always in my fridge, I love this simple green sauce. So I make two out of three burgers with green basil sauce. You can find my pesto recipe elsewhere.
You want it to go even faster? You can try the pesto sauces in the supermarket or at an Italian retailer.Pesto Sauce Tip from Chef Thomas Sixt
Pay attention to the colour when shopping for pesto! The greener (not greyer) the better!
4. Tips for Chefs Checker!
Before we go into the kitchen I have prepared some nice pictures and ideas…
4.1 Port Onions
Raw onions are sometimes a problem, try red onions cooked in port wine. The onion cabbage has already been served in Michelin-starred restaurants and is an excellent accompaniment to a burger!
Cut the raw onions just before serving. Fresh onion does not smell and tastes delicious.
The crispy bacon release works wonderfully in a coated pan.
4.3 Salat & Co.
It is essential to dry lettuce leaves and other ingredients before use. A damp foundation does not taste good!
4.4 How to put a warm Burger on the Table
5. Recipe Hamburger
Now you are sufficiently informed and can start shopping. Have fun in the kitchen. Write me a comment, I always find cooking questions exciting and am happy to answer them!
Instructions with chef tips for refining. Chef Thomas Sixt shows you how to prepare it step by step and gives you tips for variations.
Prepare hamburgers like a chef. Delicious original burgers super delicious in variations to prepare themselves. Step by step instructions and recipe with many photos, presented by professional chef Thomas Sixt. Good success!
|4||pc||Burger-Buns (bread rolls for hamburgers)|
|400-500||g||fresh minced pork meat|
|etwas||thyme (I use fresh thyme)|
|60-100||g||salad leaves (roman lettuce, lettuce, iceberg lettuce, batavia lettuce, lollo rosso…)|
|1||pc||white onion (I also like to use yellow onions)|
|1||pc||tomato (Oxheart tomato is my favorite variety)|
|4-8||slices||bacon (Farmer’s smoked is my first choice)|
|4||slices||Cheddar (I also like to have raclette cheese or buffalo mozzarella)|
|1||pc||Lemon (fresh juice)|
|some||Pepper (freshly grounded)|
|2||pinches||chili or cayenne pepper|
|50||g||pine nuts (please fry shortly without oil)|
|50||g||parmesan grounded (I rub the parmesan fine)|
|1||pc||clove of garlic|
Prepare the ingredients.
Process all pesto ingredients in the kitchen cutter to a creamy basil pesto and prepare for serving.
Wash the tomatoes and cut into thin slices. For my purposes, a thickness of approx. 3 mm has proved to be very effective.
Place tomato slices in a pan and season with salt and sugar.
Caramelise the tomato slices with the Crème Brulée Brenner. You can also heat the pan and brown the tomato slices lightly over high heat.
Peel the onion and cut into fine slices.
Leave the bacon slices in the hot pan until crispy.
Stir the sour cream, créme fraîche, lemon juice, a little mustard, pepper and salt into the burger sauce.
Wash the salad and pat dry. Preheat the oven to 140°C and put the buns in the oven. Keep bacon and tomatoes warm.
Place the minced meat in a bowl and season with salt, pepper and thyme.
Mix the minced meat.
Portion the minced meat mass evenly with a ladle. Model the patties in the ring.
Fry the minced meat patties in the pan on both sides over high heat.
Remove the lower halves of the bun from the oven and spread with the white sauce.
Put the dried salad on the sauce.
Place one caramelized slice of tomato each on the salad bed.
Place the minced meat patties on the tomato, then heat the cheese slices in a hot pan and place on top.
Put the pesto on the cheese.
Place the crispy bacon slices on top.
Close with the upper half of the buns and serve nimbly.
Enjoy your meal!