Ingredients:
1/2 kilo ground round Monterey or ground sirloin
1/8 kilo lean ground pork
Salt n pepper
Hamburger buns
Big fat tomato
Crunchy lettuce
Mayo, ketchup
French fries
Make sure the meat is not frozen, but not to warm. It must be in the chiller or freshly bought. Mix the two kinds of meat, but do not over mix. Shape them into compact patties. Press down in the center for even cooking.
Heat up cast iron skillet. You want it to be pretty hot, so about 5 minutes on the stove without any oil is the ideal time. Season patties with salt, pepper, and oil just before cooking. Cook on skillet 2-3 minutes per side. Do NOT press down while cooking, because you want the juices to stay inside the burger. Let the meat rest after cooking, before serving.
While patties are cooking, fry French fries, heat burger buns, prep lettuce and slice tomatoes and cheese.
And a pickle if you like.
Hamburger bits of knowledge:
- Keep meat cold
- Do not over work meat
- Cook meat ASAP once formed.
- Season meat just before cooking.
- Shape properly for uniform cooking
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