Classic raw burger
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ingrediencie
For the frisbees:
650 g beef shoulder steak 2 tbsp white onion cut into small cubes 2 tbsp ketchup 1 tbsp Dijon mustard 1/2 tbsp Worcestershire sauce 1/2 tbsp dried oregano to taste coarse sea salt a little freshly ground black pepper 4 pcs sliced burger buns 2 tbsp soft butter 180 g ripe white or yellow cheddar cheese cut into four 1 cm thick slices at room temperature 4 lettuce leaves 60 g sliced sterilised salted cucumbers with dill to taste ketchup
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The recipe for the classic cheese burger comes from the book Weber-Grilling-Burgers.
1. In a large bowl, carefully mix the ingredients for the patties with 1/2 teaspoon salt and 1/4 teaspoon black pepper. With moistened hands, shape into four plump fritters about 2,5 cm thick and about 10 cm in diameter. Do not squeeze or knead the meat, so that the meatballs do not harden during grilling. Using your thumbs or the back of a teaspoon, make a flat depression about 2,5 cm wide in the centre of each patty. They will not spring back when grilled and will cook evenly. Set the patties aside in a cool place until grilling. 2. Prepare the grill for a direct medium to high flame (200 – 260 ºC). 3. Clean the grill grate with a brush. Lightly salt and pepper the patties on both sides and brush the cut surfaces of the buns with soft butter. Grill the patties with the lid closed for 8-10 min. over a direct medium to high flame to cook through medium. Turn them once as soon as they can be easily removed from the grill (if the flames are whipping high, remove the fritters for a moment over indirect flame). In the last 2 min. on the grill, allow 1 slice of cheese to melt on each of the fritters. Let the fritters, cut sides down, cook over a direct flame for 1 min before the end of cooking. 4. Place 1 lettuce leaf, 1 fascia and dill pickles between the two halves of each bun. Serve the burger immediately with ketchup. Kefir onion rings are very tasty with this.
