But, you know, I'm not posting this recipe only for its color. it deserves to be here for so many reasons!
First of all, those burger patties are super-delicious, so succulent and smell so wonderful that you will never want to eat some store-bought again. Second, they are made from scratch, so you can be sure what's inside and won't have to worry about their quality and your health. Third, they are mildly seasoned and therefore suitable for kids and also adults who cannot stand spicy or over-seasoned food. After all, you can adjust the seasoning to your personal taste! And last, but not least - spring is almost here, sun is already shinning (finally!), so it would be nice to have some proven recipe for mouth-watering burgers for your next barbecue.
Enough talking! Let's see what do you need:
This is one of those recipes I know since always, one of my family's classics. I have made those burgers so many times and they always come up perfect.
It goes without saying that burgers taste the best when they are barbecued, but if you can't do it for any reason - don't worry - those burgers will taste almost equally excellent when cooked in a pan as well. To be honest, I use the second way much more often. |
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- In a bowl, put meat, finely minced onion, parsley, salt, pepper and pepper flakes. Stir well.
3. Now, add some dried breadcrumbs, little by little while kneading, until the mixture stops being sticky and can be easily shaped.
Even though I have a burger mold that makes those perfectly shaped McDonald's style burgers, I'm always shaping those burgers with my hands only.
So, scoop some of the mixture, as much as you want your burgers to be big or small (I'm using about 2 tablespoons per burger). Apply some oil onto your palms and gently press the scoop of mixture until you get a near-round 1 cm thick burger. It is almost impossible to make a perfect circle this way, so if you care about the shape you can use a greased mold instead. If you are going to roast the burgers later, just arrange them into a plastic box or onto a plate and cover each layer with plastic foil or brush with some oil to prevent them from sticking together. |
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If doing the stove top version, put 3-4 tablespoons of oil into a pan (just enough to cover the bottom) and heat it over high fire. Once it's hot, reduce fire to medium-high and cook the burgers from both sides, a few at a time.
I would warmly recommend you Nafora - delicious side dish from Macedonian cuisine traditionally served with these burgers and any other kind of barbecued meat.
I have also used those burgers as tortilla stuffing, of course, after slicing them first. |
Enjoy and bon appetit!