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AmericanBurger RecipesMain CoursesMeatRecipes by Thomas Sixt

Prepare Hamburgers like a Professional Chef

By 21. August 2019 September 7th, 2019 No Comments
Hamburger Recipe picture

OTHER LANGUAGES: deGerman

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!

Burger insight

My Vegetarian Burger I show you in another recipe! © Thomas Sixt Food Photographer

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…

Fischburger

A delicious Fishburger you may try as well! © Thomas Sixt Food Photographer

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”.

Frisches Hackfleisch

Fresh m minced meat in a bowl © Thomas Sixt Food Photographer

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!

When the meat mass is ready, the next step is to get the patties into shape. In principle we exported Bavarian meatballs or classic meatballs 🙂 here my tip for modelling…

Patties formen

After portioning, shape the patties with a ladle in a ring. ©  Thomas Sixt Food Photographer

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!

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.

Patties beim Braten

Fry or grill the patties over high heat. A thickness of approx. 1 cm has proved ideal.! © Thomas Sixt Food Photographer

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!

Käse geschmolzen aus der Pfanne

As cheese only Cheddar or Raclettekäse comes with me between the “bread ribs”. I always melt the cheese slices fresh in the pan and enjoy them while serving… © Thomas Sixt Food Photographer

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.

weiße Burgersoße

A homemade, light burger sauce tastes finer and lighter than a sauce with mayonnaise.

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.
Tomatenscheiben

Caramelized tomato slice on the hamburger. © Daniel Boymann

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.

Pay attention to the colour when shopping for pesto! The greener (not greyer) the better!

Pesto auf Hamburger

Homemade pesto goes well with meat, melted cheese and excellent ingredients! © Thomas Sixt Food Photographer

In another article in the blog I present easy made cold sauces for your barbecue.

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!

Portweinzwiebeln auf dem Burger

You cook port onions in 10 minutes from red onion strips. These taste sweetly fine and bring a new taste to your creation! © Thomas Sixt Food Photographer

Cut the raw onions just before serving. Fresh onion does not smell and tastes delicious.

Zweibelscheiben schneiden

Chop fresh onions finely and thinly, this succeeds better with a sharp knife!

4.2 Bacon

The crispy bacon release works wonderfully in a coated pan.

Speckscheiben in der Pfanne

Bacon slices are one of them. I take a really smoked…

4.3 Salat & Co.

It is essential to dry lettuce leaves and other ingredients before use. A damp foundation does not taste good!

Salatblätter auf burger

Wash the lettuce leaves and spin dry, water will soften your bun.

4.4 How to put a warm Burger on the Table

Hamburger zusammen bauen

Put the hot ingredients from the burger in the oven warm and put together quickly.

5. This way to the Recipe

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!

Hamburger Recipe picture
Hamburger
Votes: 12
Rating: 5
You:
Rate this recipe!
Rezept drucken
Instructions with chef tips for refining. Chef Thomas Sixt shows you how to prepare it step by step and gives you tips for variations.
Servings Prep Time
4 Persons 25 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
4 Persons 25 Minutes
Cook Time
40-50 Minutes
Hamburger Recipe picture
Hamburger
Votes: 12
Rating: 5
You:
Rate this recipe!
Rezept drucken
Instructions with chef tips for refining. Chef Thomas Sixt shows you how to prepare it step by step and gives you tips for variations.
Servings Prep Time
4 Persons 25 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
4 Persons 25 Minutes
Cook Time
40-50 Minutes
Ingredients
Main Ingredients
  • 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
  • some salt
  • some pepper
  • some sugar
  • 4 slices Cheddar I also like to have raclette cheese or buffalo mozzarella
Burgersauce
  • 1 cup sour creme
  • 1 cup Créme Fraîche
  • 1 pc lemon fresh juice
  • 1 tp Dijon-mustard
  • some salt
  • some pepper freshly grounded
  • 2 pinches chili or cayenne pepper
Basil Pesto
  • 150 g basil fresh
  • 60 ml oliv oil
  • 50 g pine nuts please fry shortly without oil
  • 50 g parmesan grounded I rub the parmesan fine
  • 1 pc clove of garlic
  • some salt
Servings: Persons
Units:
Instructions
  1. Prepare the ingredients.
    Hamburger Zutaten
  2. Process all pesto ingredients in the kitchen cutter to a creamy basil pesto and prepare for serving.
    Pesto Zutaten im Mixbecher von oben fotografiert.
  3. Wash the tomatoes and cut into thin slices. For my purposes, a thickness of approx. 3 mm has proved to be very effective.
    Tomaten schneiden
  4. Place tomato slices in a pan and season with salt and sugar.
    Tomaten in der Pfanne würzen
  5. Caramelise the tomato slices with the Crème Brulée Brenner. You can also heat the pan and brown the tomato slices lightly over high heat.
    Tomaten karamellisieren
  6. Peel the onion and cut into fine slices.
    Zweibelscheiben schneiden
  7. Leave the bacon slices in the hot pan until crispy.
    Speckscheiben in der Pfanne
  8. Stir the sour cream, créme fraîche, lemon juice, a little mustard, pepper and salt into the burger sauce.
    weiße Burgersoße
  9. Wash the salad and pat dry. Preheat the oven to 140°C and put the buns in the oven. Keep bacon and tomatoes warm.
    Blattsalate Lollo Rosse und Lollo Bianco.
  10. Place the minced meat in a bowl and season with salt, pepper and thyme.
    Frisches Hackfleisch
  11. Mix the minced meat.
    Hackfleisch vermischen
  12. Portion the minced meat mass evenly with a ladle. Model the patties in the ring.
    Patties formen
  13. Fry the minced meat patties in the pan on both sides over high heat.
    Patties beim Braten
  14. Remove the lower halves of the bun from the oven and spread with the white sauce.
    Burger bauen
  15. Put the dried salad on the sauce.
    Salatblätter auf burger
  16. Place one caramelized slice of tomato each on the salad bed.
    Tomatenscheiben
  17. Place the minced meat patties on the tomato, then heat the cheese slices in a hot pan and place on top.
    Käse geschmolzen aus der Pfanne
  18. Put the pesto on the cheese.
    Pesto auf Hamburger
  19. Place the crispy bacon slices on top.
    Hamburger zusammen bauen
  20. Close with the upper half of the buns and serve nimbly.Enjoy your meal!
    Hamburger Rezept Bild
Recipe Notes

6. Calories and Nutritional Values

Nutrition Facts
Hamburger
Amount Per Serving
Calories 1130 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 18g 90%
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 284mg 95%
Sodium 1657mg 69%
Potassium 736mg 21%
Total Carbohydrates 97g 32%
Dietary Fiber 8g 32%
Sugars 8g
Protein 66g 132%
Vitamin A 15%
Vitamin C 22%
Calcium 35%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

7. More Ideas

Fishburger
Vegetarian Burger

OTHER LANGUAGES: deGerman

Thomas Sixt

Thomas Sixt

Servus!Ich bin Thomas und zeige Dir auf dieser Website tolle Kochrezepte zum selber kochen.Als Kochprofi begleite ich Dich gerne in der Küche und als Foodfotograf möchte ich Dir Lust auf gutes Essen machen.Gutes Gelingen & Guten Appetit!

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