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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.
hamburger patties recipe