American · Main · From the menu Brasa
Homemade burger patty
Hamburguesa de la casa
Chuck and short rib ground coarse, formed loosely, seasoned only on the outside and cooked over fierce heat. No egg, no breadcrumbs, no onion in the mix.
A burger is a steak that has been through a grinder, and it should be treated like one. Everything people add to the mix, the egg, the crumbs, the grated onion, is there to hold together meat that was handled too much in the first place. Get the fat right, touch it as little as you can, and it holds itself.
Ingredients
- 800 g beef chuck
- 400 g short rib or brisket, well marbled
- Flaked salt and coarse black pepper
- 6 brioche buns
- 6 slices of a good melting cheese
- Butter for the buns
- Whatever you like on it: pickles, onion, lettuce, tomato
Method
- Chill the meat until it is very cold, almost freezing, then grind it once on a coarse plate. If you are buying it minced, ask for coarse mince with 20 to 25 per cent fat and buy it the same day.
- Weigh into 200 g portions and form them into pucks with the lightest possible hand, just enough to hold. Do not compress or roll them. Press a shallow dimple into the middle of each so it stays flat instead of doming.
- Refrigerate at least 30 minutes. Salt only in the last minute before cooking, and only on the outside; salt worked into the mix cures the meat and turns the texture springy and sausage-like.
- Get the grill or a cast-iron plate properly hot. The patties should sizzle loudly the moment they land.
- Cook three to four minutes on the first side without pressing or moving. Turn once, add the cheese immediately, and cook another three minutes for medium.
- Toast the buns in butter, cut side down, while the burgers finish.
- Rest two minutes, build, and eat standing up.
Serve it with. Grilled corn, and the sauces off the salad table.