Homemade hamburgers sound like something you pick up on Pinterest or in a magazine at a dentist’s waiting room. But what if I told you that they’re actually just a really easy, REALLY affordable, and REEEEAAALLLLY delicious meal that will take you no time to make? Well I would imagine you’d say, “Tony, that sounds like tomorrow night’s dinner!” And I would say, “My name’s Aaron and you’d better invite me over then.”
Homemade Hamburgers Love In A Bun
But It’s So Easy To Order Take-Outs
Okay okay, calm down there buddy boy. Firstly ordering out might be “easier” but it’s either not tasty and cheap, or expensive and somewhat tasty. But regardless of which combination it might be, hamburgers you order from a restaurant will ALWAYS be more unhealthy than those you whip up at home. Restaurants and fast-food joints are notorious over-doers. When it calls for a pinch of salt, a pint is the replacement, a drop of olive oil? They thought it read “double”. Don’t even get me started on the sugar in those buns… yep, sugar.
But I Don’t Have The Ingredients
If we’re going to turn this into a whining contest then I’m more than certain you’re going to take first prize. Just like any other thing you need for your house, you’re going to have to go out and get it yourself. But instead of looking at grocery shopping as a burden, look at it as an adventure and as a learning experience. Who knows, you might just enjoy it.
But I Dont Have The Ingredients
But I Don’t Know How To Do It
Believe in yourself, and get your buns (and beef) to the kitchen!
**Ingredients**
– 2 pounds of ground beef
– 1 egg, beaten
– 2 garlic cloves, chopped
– 1/8 teaspoon cayenne pepper
– 2 tablespoons Worcestershire sauce
– 1 onion, finely chopped
– 1 jalapeño, finely chopped (optional for those who want some faya)
**Process**
1.) Mix the beef with all the ingredients in a large bowl. Make sure to mix it thoroughly so that the flavor will be evenly distributed.
2.) Turn on your stove to the highest setting and place a grill pan on the plate.
3.) Grab a chunk of meat that can fit into the palm of your hand and gently roll it into a ball before flattening it out so it looks like a traditional hamburger patty.
4.) Once you’ve molded as many patties as you can, gently press your thumb into the center of the patties. This way they’ll cook through to the middle.
5.) Gently brush each burger patty with a layer of olive oil on both sides.
6.) Slowly place the patties on the hot grill pan. Make sure to place them down with the side closest to you touching the pan first. This will avoid getting splattered with hot oil.
7.) Let the patties sit for 5 minutes and then turn them over to the other side.
TIP: Don’t keep turning the burger patties over and over. Be patient and let the pan do the work. Turning them once is enough.
Its About The Buns Not Buts
It’s About The Buns, Not Buts
Many people neglect the emphasis that should be put on the buns that hug your perfectly-cooked burger patty, and in my opinion that’s a crime, it’s called cookery. Poetic license, don’t judge. The bun that you choose will make or break the hamburgers you’re cooking. Make sure you have fresh buns, and don’t be afraid of trying different types – with seeds, with baked onions, with cooked olives, with roasted almonds, to name a few. I’m a big fan of toasting each inner side of the buns on the same pan/grill where the meat is being cooked – no-one likes a soggy hamburger.
A Meal For The Future
“You give a man a hamburger and you feed him for a day. You teach him to cook the most delicious hamburger on Earth and you give him a hobby that will feed him for a lifetime.” ~ Homemade proverb.