Name: Homemade Hamburger Patty Recipe with Tips (includes VIDEO explanation)
Ingredients: 400 grams of ground beef; 1 tablespoon breadcrumbs; 1 medium-sized onion; 1 teaspoon molasses; 1 teaspoon vinegar; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon red pepper flakes; 1/2 teaspoon baking soda ((optional)); 1 teaspoon mustard ((if available, it adds a nice touch))

Homemade Hamburger Patty Recipe with Tips (includes VIDEO explanation)

I have shared the hamburger bun recipe with you before. Now I want to share his meatballs. Add mustard if you have it on hand, it goes very well with the meatballs. I made it differently this time and wanted to share this recipe with you. It is both very practical and delicious.

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Ingredients

400 grams of ground beef
1 tablespoon breadcrumbs
1 medium-sized onion
1 teaspoon molasses
1 teaspoon vinegar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1/2 teaspoon baking soda (optional)
1 teaspoon mustard (if available, it adds a nice touch)

Instructions

Grate the onion and squeeze out its juice.
Next, combine all the ingredients in a suitable bowl.
Mix and knead just a little.
Place plastic wrap over the lid of a jar. Place some patty mixture on the plastic wrap. After shaping the patty, set it aside..
Repeat the process until all the patty mixture is used.
Place small square-cut parchment papers on top of the patties and let them chill in the refrigerator for a while.
If you’re planning to make and enjoy the hamburgers immediately, an hour of refrigeration is sufficient.
If you want to store them for later, arrange them on a tray over parchment papers and put them into the freezer.
Later, transfer them to storage containers and store them in the freezer.
You can take them out and cook whenever you’re ready. Bon appétit!

Video

Notes

Chef’s Tips

– Feel free to skip the breadcrumbs; I just felt like adding them.
– The molasses you mix into the meat brings out the flavors of all the spices, so be sure to include it.
– Vinegar helps balance the acidity, giving the mixture an extra kick of flavor.
– I tossed in a bit of baking soda, but it’s not a must – the vinegar already helps the patties puff up.
– Make sure to strain the juice from the onion so your patties won’t have a bitter taste.
No need to overwork the mixture; a light touch is enough.
– Shaping them with a lid not only ensures even sizes but also gives them a nice appearance.
– Placing them on parchment paper makes transport easy, and they won’t stick when stacked in the freezer.
– Let the patties chill in the fridge for a bit before cooking to prevent them from falling apart.
– If you’re not cooking right away, freeze the patties individually on a tray, then transfer them to a storage container for convenient, non-sticky storage.
– Whenever you’re ready, take them out of the freezer and start cooking.

Homemade Hamburger Patty Recipe with Tips (includes VIDEO explanation)