Sunday hamburger



Hamburger patty(4):

500 g of beef(70%) pork (30%) mince

– 1 tsp of mustard

– 1 tsp of onion powder

– 0,5 tsp of garlic powder

– 0,5 tsp of smokey paprica

– herbsalt and pepper

– 1 egg

I like to use a mix of beef and pork or beef and lamb mince for my burgers as they get juicier. The key to a super juicy burger is to after half of the cooking time put on a lid and let it steam until juicy perfection.

Take out the mince, add spices and the egg and stirr well until all the spices are combined evenly. Let the mince sit in room temperature for 15 minutes before forming four patties and frying them. I made quite thick patties, so they needed about 6-7 minutes per side. I first fried them on both sides in a hot pan until golden, then turned down the heat and put on a lid and let them steam. The result was super duper juicy burger which I topped off with American cheese. Yum! 

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