Burgers are probably one of the most famous and consumed food symbols. They can be made in more than thousand ways and are enjoyed in local fast food joints, worldwide famous fast food chains and haute cuisinerestaurants. Depending on what you like and expect from your burger, you can take it to whatever level you want. It most definitely pays to make your own at home. You are in control of the ingredients you use and it’s fun. Making burgers brings me pleasure. Ways to combine ingredients, sauces, condiments are endless.
As far as the buns are concerned, I wanted that effect of soft top without crust. This can be achieved by baking them on steam: you put a pot of hot water on the bottom of your oven. Also, sugar and butter help to make the soft top. I’m sure you noticed how burger buns tend to be a bit sweet? It’s good to cut buns in half and toast them before assembling burgers as they won’t soak too much sauce and burger juices, they’ll stay nicely crisp.
Alfa and omega of every burger are definitely patties. I recommend you buy meat at your local butcher shop, let them grind it in front of you if possible. I almost always add sliced onion or garlic to my patties, an egg and ground crackers or bread crumbs to combine the mixture. I am aware that some “burger puritans” don’t approve additions to the patties and acknowledge only a patty made of meat. I like them this way. Don’t over mix the batter as they need to stay tender. If you like them well done, feel free to use meat with higher fat percentage because they won’t dry out. Just be careful not to use too much fat as they’ll shrink during baking. Bake them on high heat that will make the outer crust and seal meat juices inside.
Tamara’s Favorite Hamburger
- Total Time: 2 hours
- Yield: 4 servings 1x
Description
Tamara’s homemade hamburgers feature soft, steam-baked buns and juicy patties made with fresh ingredients, perfect for a delicious homemade meal.
Ingredients
Burger buns
- 4 cups (500 g) all purpose flour
- 1 cup (240 ml) lukewarm water
- 1 envelope (7 g) dry instant yeast
- 3 tbsp lukewarm milk
- 2 1/2 tbsp sugar
- 2 tsp salt
- 1 egg
- 2 1/2 tbsp softened butter
- To brush: 1 egg, some water, sesame seeds
Burger patties
- 1 lb (500 g) ground meat (usually 70 % beef, 30 % pork)
- 12 salted crackers, finely ground (you can use breadcrumbs instead)
- 1 egg
- 1 tbsp finely chopped parsley
- 1 heaping tsp powdered garlic and paprika
- salt
- pepper
Avocado and cottage cheese sauce
- 4 tbsp cottage cheese
- 3 tbsp sour cream
- 1 garlic clove, finely chopped
- 1/2 tsp thyme
- salt
- pepper
- avocado
- tomato
Classic burger sauce
- 2 tsp mustard
- 3 tbsp mayonnaise
- 5 tbsp ketchup
- 1 tsp powdered paprika
- 1/2 tsp powdered garlic
- 3 pickles
- lettuce
- tomatoes
Instructions
- To make the buns, dissolve the yeast in lukewarm water with the sugar and let it sit for about 5 minutes until frothy.
- In a separate bowl, combine the softened butter, lukewarm milk, and egg. Add the dissolved yeast mixture.
- Add salt and flour to the wet ingredients and knead until a soft and smooth dough forms. If necessary, adjust with a little more flour or water.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 375°F (190°C). Place a pot of hot water at the bottom of the oven to create steam.
- Divide the dough into equal portions and shape into buns. Place them on a baking sheet lined with parchment paper. Let them rise for another 15-20 minutes.
- Bake the buns for 15-20 minutes or until golden brown. Remove from the oven and let them cool.
- For the patties, combine ground beef, chopped onion, minced garlic, egg, and bread crumbs in a bowl. Season with salt and pepper.
- Mix the ingredients gently to combine, being careful not to overwork the mixture.
- Shape the mixture into patties, pressing them slightly thinner in the center to ensure even cooking.
- Preheat a grill or skillet over high heat. Cook the patties for about 3-4 minutes on each side or until they reach your desired doneness.
- Slice the buns in half and toast them with a little butter on a skillet until golden brown.
- Assemble the burgers with your choice of condiments and toppings.
Notes
- For softer buns, bake with steam by placing a pot of hot water in the oven.
- Toasting the buns before assembling helps them stay crisp and prevents them from soaking up too much sauce.
- Use meat with a higher fat percentage for juicier patties, but avoid too much fat to prevent shrinking.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Carbohydrates: 50
- Fiber: 3
- Protein: 25
- Cholesterol: 80
If You Liked This Recipe, You’ll Love These
- Sweet Pepper Grilled Turkey Burgers
- Oven-Baked BBQ Short Ribs
- Delicious Kabobs To Grill This Weekend
- Grilled Tofu Tacos with Pickled Radishes
Frequently Asked Questions
Why does this recipe put a pot of hot water in the oven when baking the buns?
The article explains that baking the buns with a pot of hot water on the oven floor creates steam, producing a soft top without a thick crust. The notes confirm it: “For softer buns, bake with steam by placing a pot of hot water in the oven.” Sugar and butter in the dough also help achieve the characteristic soft-top texture.
Why shouldn’t I overmix the burger patties?
The article specifically warns not to overmix: the patties need to stay tender. Overworking the 1 lb (500 g) meat-and-binder mixture develops proteins and produces a dense, tough texture rather than a loose, juicy patty.
Why does the recipe use a beef-and-pork blend rather than pure beef?
The recipe calls for roughly 70% beef and 30% pork. The article notes that higher-fat meat prevents the patties from drying out on high heat, while too much fat causes excessive shrinkage. The blend strikes that balance for juicy, well-browned patties.
Why should I toast the buns before assembling?
The article says toasting the cut buns in a skillet with butter before building the burger keeps them crisp and prevents them from soaking up too much sauce and juices. The notes reinforce this: “Toasting the buns before assembling helps them stay crisp and prevents them from soaking up too much sauce.”
