Best Burger

This is my version of a great burger. Like all other good burgers, they do not consist of particularly advanced ingredients, but with homemade sauce and red onion marmelade, I think you take it to taht extra level. The only thing I would change is to bake the hamburger buns myself next time, but I must first investigate a number of brioche recipes so I know which is best.

In the picture you can see how I use double hamburger patties, but that was actually a bit too much (2 pieces, each weighing 120g). I think the amount of meat (120-140g) is perfect for a hamburger, so if you want 2 hamburger patties, you should rather divide the meat into 2 parts and e.g. make 2 smash burgers with cheese in between. Smash burgers can be really good, but in this case I would rather use a classic hamburger patty. Its one of the things about burgers that is fantastic - its very easy to replace the components in the recipe according to taste and liking.

When it comes to burgers, choosing meat is important. The ingredients should at most be beef, salt and pepper. The meat should have a fat content of about 20-30% so the ground beef you buy in Swedish stores is often too lean (approx. 10%) to give a really good result. With a higher fat content, the burger becomes juicier and easier to cook. You can get minced meat with a higher fat content by buying minced meat made on prime rib, brisket or flank steak. This minced meat can be found in well-stocked shops, but if you do not find it there, you can go to the butcher, buy the meat there and ask them to grind it into minced meat. If you have nothing but the lean variant (approx. 10%) available, you can mix in finely chopped or ground bacon. The latter, however, I have never tested myself but always managed to get good meat. There are also some frozen burgers available today that are actually really good. Above all, I think of the "Pure beef burger" which you in Sweden can sometimes find at LIDL, but it is not a product that is included in their regular range. However, Im sure there are other frozen varieties that are actually good too, but just check that the meat is high quality and that they have a relatively high fat content.

Another minor thing to keep in mind is to toast the buns quickly. It gives a nice little taste difference but it also prevents liquid from being absorbed into the bread too quickly.