Traditional burger
Instructions
Cut the flesh into small pieces of beef, then pass into the meat grinder and collect the proceeds into a bowl.
Clean the onions, finely chop finely with the Crescent and sauté in a pan with 3 tablespoons of olive oil, moderate heat for 4-5 minutes.
When the onion is dried, remove the Pan from the heat and transfer the mixture to the bowl with the minced meat.
Add a sprig of parsley, finely chopped 2 eggs, salt and a ground black pepper.
Mix ingredients and roll them into balls until you will be amalgamated, forming a homogeneous compound.
Divide it into six equal parts and shape each of them with your hands or with a special tool, in order to obtain as many hamburgers.
Gently melt the butter in the same saucepan used for onion and, when it is bubbling, get burgers and saute it over high heat on both sides.
Lower the flame and then bring them to baking, leaving them more or less to the blood depending on your taste.
When finished, place the burgers in a serving dish, garnish with curly parsley sprigs and lemon wedges and serve.
Ingredients and dosing for 6 persons
- 600 g of beef pulp
- 2 eggs
- 1 onion
- 1 sprig of parsley
- 50 g of butter
- Salt
- Black pepper
- 3 tablespoons of olive oil
- Parsley for garnish
- Lemon for garnish