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Hamburgers

Hamburgers

Hamburgers everyone will enjoy – our chefs pick the fresh ingredients and deliver them to your door.

Check out other tasty recipes like minced chicken, dairy free, minced meat recipes, cabbage and brussels sprouts recipes, lactose free, chicken and broiler recipes, everyday food recipes, potato recipes

A homemade burger patty works best when you handle the mince as little as possible: shape a loose patty about a centimetre thick and press a dimple into the centre so it doesn't puff up as it cooks.

Fry the patty in a hot pan for 3–4 minutes per side and season with salt only once it's in the pan – mince salted in advance firms up and turns tough. Add the cheese during the last minute under a lid so it melts evenly.

Toast the buns cut side down in a dry pan so they don't go soggy from the sauces. A classic burger sauce is made from mayonnaise, ketchup and strips of pickled gherkin; for a vegetarian version, black bean or broad bean protein patties work with the same cooking times.

Around 120–150 grams of mince per patty is about right, and a fat content of 15–20% keeps it juicy. Mince that is too lean dries out easily in the pan.

In Ruokaboksi's hamburger recipes, the mince, buns and toppings come in the right portion sizes, so burger night doesn't take three separate trips to the shop.