Minced meat is the basic ingredient of many preparations dear to us: burgers, meatballs, meat sauce, just to name the most famous and is very popular in our kitchens thanks to its versatility and its being cheap and very tasty. In this article you will be shown some recipes from all over the world, thanks to which you can turn minced meat into a succulent and delicious dish.
Ingrediants
The best Hamburger
- 1 kg of minced meat
- 4 tablespoons of cold melted butter
- Extra virgin olive oil
- 4 hamburger buns
- Condiments (optional): mustard, ketchup, tomatoes, lettuce, onion, mushrooms, bacon, cheese, etc.
- Salt and Pepper To Taste.
Gravy
- 450 g of minced meat
- 800 g of Peeled tomatoes
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of sunflower oil
- 1 chopped onion
- 2 minced garlic cloves
- 1/2 teaspoon of dried oregano
- 50 g of whole cane sugar
- 1 bay leaf
- 1 Anchovy (optional)
- 80 ml of red wine (quality, possibly the same one that will then accompany the meal)
- 3 tablespoons of chopped fresh basil
- Salt and Pepper To Taste.
Chilli with beef
- 1 kg of minced meat
- 400 g of black beans, drained from the storage water and rinsed
- 400 g of Peeled tomatoes
- 1 can of tomato sauce
- 1 chopped onion
- 240 ml of water or meat broth
- 2-4 Jalapeño peppers, seeded and sliced (exact number depends on how hot you love)
- 2-4 cloves of garlic
- 4 tablespoons of extra virgin olive oil
- 2 teaspoons of dried oregano
- 2 teaspoons of cumin powder
- 2 teaspoons of cayenne pepper
- 2 tablespoons of Lime juice
- 2 tablespoons of flour (or cornstarch)
- 1 tablespoon of chopped coriander to decorate the dish
- 2 tablespoons of grated soft cheese, per serving (fontina, cheddar or one to your taste)
- 2 tablespoons of chopped shallots, per serving
- Salt and Pepper To Taste.
Shepherd's Pie
- 1, 2 kg of peeled potatoes and cut into pieces
- 4 tablespoons of unsalted melted butter
- 120 ml of cream or milk
- 1 egg yolk
- 680 g of lean minced beef
- 1 chopped onion
- 4 chopped mushrooms (portobello or champignon)
- 8 chopped shallots, only the green part
- 2-4 cloves of garlic
- 1 tablespoon of tomato concentrate
- 2 tablespoons of beer
- 2 tablespoons of flour
- 300 ml of meat broth
- 1 minced anchovy (or 2 teaspoons of Worcestershire sauce)
- 2 sprigs of fresh thyme and 1 bay leaf, tied with kitchen twine
- 2 chopped carrots
- 2 teaspoons of cornflour
- Salt and Pepper To Taste.
Steps
Method 1 of 4: The Best Hamburger
Step 1. Prepare the ground beef
Use the right percentage of fat, 15-20%, to have tasty and tasty burgers. If you only use lean meat, such as sirloin or sirloin, you will get very lean burgers, but very dry and not very tasty. If you wanted to use minced meat instead of shoulder, you would have the right balance of fat, but you would lose the intense flavor of the shoulder or loin. Avoid buying ground beef whose label does not specify the cut from which it was obtained. Most likely it is the result of grinding the scraps, which are very greasy and lacking in flavor, and you would get very unappetizing burgers.
If you are an ambitious and enterprising cook, you can mince the meat directly, with your food processor. Divide the minced meat into small batches and process each one at a time. Avoid touching the meat with your hands so as not to contaminate it with any bacteria. Use a kitchen spatula to move the meat inside the robot
Step 2. Turn on the grill
While you can use a cast iron or deep-bottomed skillet, remember that the best burgers are those cooked on a hot grill.
Opting for the use of a pan, after preparing the burgers, heat 1 or 2 tablespoons of extra virgin olive oil at a high temperature, avoiding getting it to the point of smoke. The temperature will need to be balanced to prevent the outside of the burger from burning while the inside remains raw
Step 3. Season the meat
Pour the minced meat into a large bowl and season with pepper and 4 tablespoons of melted butter. If you wish, you can add your favorite spice mix, without forgetting that your aim is to enhance the taste of the meat, keeping it as natural as possible. Mix the ingredients carefully to make a big meatloaf, and remember that the less you work the meat, the better the final flavor.
Step 4. Make the burgers
Divide the dough into four parts. Shape the parts into tasty burgers that are about 11 cm in diameter. Place them in the refrigerator as soon as they are ready and until the grill or pan is ready to cook.
Step 5. Prepare the toppings
Seasoning a hamburger is a very particular process, which varies from person to person, according to your personal taste, so arrange everything you need on the table: mushrooms, grilled onions, cheese, sauces, tomato, salad and every ingredient that can make your burgers of super burgers. Here are some suggestions:
- Mustard and ketchup. Dijon mustard is perfect for burgers because, instead of covering the flavor, it enhances it.
- Lettuce. If you want to give a crunchy and fresh touch to your burger, the salad is a must. Iceberg lettuce is the most popular choice, but any salad variety will do just fine.
- Tomato. Use ripe and salad tomatoes, when buying make sure they are firm, for maximum flavor. If you want, grease them with good extra virgin olive oil and grill them for a couple of minutes.
- Mushrooms. Use mushrooms, or better still, tasty and fragrant porcini mushrooms. Quickly toss them in a pan, and add them to your burger to balance the flavor of the salad and tomato.
- Onion. It can never be missing. If added raw it will give a fresh and intense touch to your burger. If, on the other hand, you want a sweeter note, stir-fry it for a few minutes. Alternatively, grill it for about ten minutes after greasing it with extra virgin olive oil.
- Cheese. Who doesn't love cheese in their burger? Choose to use the one you love most, knowing that the most common choice falls on a soft-paste quality, such as fontina or cheddar. You can buy pre-sliced cheese or just grate it with a vegetable grater. This way, it will melt faster and you can also combine different qualities of cheese.
- Bacon. No words are needed to describe this ingredient. While making the number of calories in the dish rise, pancetta is essential to give it a crunchy and slightly smoky touch.
- The sauce. You can't miss your favorite sauce. Use the one you love the most, or that you think will complement the taste of the other ingredients. Try mayonnaise, aioli, bbq sauce, or pink sauce. Don't forget the name of the recipe, the best burger ever, and choose accordingly.
Step 6. Cook the burgers
Put them on the grill, or in the pan, and cook them covered and without touching them for about 5-6 minutes. Flip them over and cook them for the same amount of time. The meat will be ready when internally it has reached 65 ° C. Just before you finish cooking, add the cheese, so that it begins to melt when the meat is ready.
Note: Since burgers can be a vehicle for bacterial contamination, it is very important to cook them completely before serving. Despite this, many people prefer to cook their burgers rare or medium. In this case, reduce the cooking time and remove the meat when it has reached an internal temperature of 51 ° C
Step 7. Toast the bread
As soon as the meat is cooked, remove it from the grill and set it aside. Lightly butter the bread, or grease it with extra virgin olive oil, and grill it to make it golden and crunchy.
Step 8. Assemble your sandwich
Sprinkle the base of your sandwich with a thin layer of ketchup and lay the meat on top. Season with salt and pepper to taste, add the tomato, lettuce and all the desired seasonings. Top with the mustard and place the top of the bread, press it lightly to compact the ingredients.
Step 9. Serve on the table
You can accompany your burger with french fries, a potato or cabbage salad, pickled gherkins or any other ingredient you want. Water your meal with some great ice cold beer or a beverage of your choice. Enjoy your meal!
Method 2 of 4: Meat Sauce
Step 1. Prepare the ground loin or sirloin
The ground beef obtained with this cut is very lean compared to that used in the preparation of burgers. Take a cast iron pan, or a high-bottomed pan, and heat 2 tablespoons of extra virgin olive oil. Brown the meat in two sessions, so as not to disperse the liquids and, consequently, the flavor. You don't have to cook it completely, just seal it to preserve its flavor. Depending on the size of your pan, you decide to brown all the meat three or four times.
When the meat is well browned, set it aside and proceed with the preparation
Step 2. Prepare the tomatoes
Place a strainer on a large bowl and squeeze the tomatoes to separate the juice from the pulp and seeds.
Pour 240 g of tomato pulp into a container, in another container measure 600 ml of tomato juice. Save any excess juice, you may need it while cooking, after which you can also throw it away
Step 3. Brown the toppings
Take a cast iron pan, or a high-bottomed pan (ideal would be the same one in which you browned the meat), and heat the extra virgin olive oil using a medium heat. When the oil is hot, add the onion and sauté until golden. Add the garlic and oregano and cook for another 30 seconds, raising the heat slightly.
Step 4. Brown the tomatoes
At this point, pour the tomatoes into the pan and cook for about 10 minutes, stirring frequently, or until they are dry and begin to stick to the bottom.
Step 5. Blend with the wine
Add the wine to the pan and mix carefully using a wooden spoon to deglaze all the sugars deposited at the bottom of the pan. Cook until the alcohol in the wine has evaporated and the liquid has reduced, then add the ground beef, bay leaf and sugar.
Step 6. Add the tomato juice
Pour about 600ml of tomato juice into the pan and mix carefully to combine all the ingredients. Reduce the heat and simmer for about 10-30 minutes.
If you have time, and you want a richer and more structured sauce, lower the heat to low, add an anchovy and more tomato juice, wine or sauce, if necessary
Step 7. Prepare the tomatoes you kept aside
Coarsely chop them and, when there are only 5 minutes left to cook, add them to the sauce with the basil. Taste and, if necessary, add salt and pepper.
Step 8. Use your great gravy
Use a generous amount to season your favorite pasta, serve it with a sprinkling of Parmesan cheese and a glass of good red wine.
Method 3 of 4: Chili con Carne
Step 1. Brown the meat
Take an appropriately sized cast iron skillet and heat 1 tablespoon of extra virgin olive oil over a high heat. Brown the meat in small batches and set aside.
Step 2. Mix the dry ingredients
Pour the cayenne pepper, oregano and cumin into a small bowl. Stir carefully to combine all the aromas.
Step 3. Brown the onions
Use the same pan you used to cook the meat. Pour another tablespoon of extra virgin olive oil and cook the onion until it becomes soft and slightly golden. This way you will give an exquisite sweet note to your chili. Thirty seconds before removing the onions from the heat, add the garlic and jalapeños peppers to the pan, stirring to combine aromas and fragrances. When cooked, pour the mixture into a container and set it aside.
Step 4. Toast the spices
Pour the mix of pepper, cumin and oregano into the pan. Move the spices continuously so that they warm up releasing flavor and aroma, without having time to burn. Cook for about 15 seconds, then add the minced meat, onions and mix with care and passion.
Step 5. Add the liquid components
Pour the tomato sauce, water (or broth) and lime juice into the pan. Stir to blend the mixture. Reduce the heat to low and simmer gently for 20 minutes.
Step 6. Check the flavor
Taste your chili and, if necessary, add salt and pepper to your taste.
Step 7. Add the remaining ingredients
Raise the heat to medium level and pour the flour, or cornstarch, beans and chopped tomatoes into the pan. Cook for another 5 minutes to evenly heat the ingredients. Bring the chili to the table in a large bowl, decorated with cilantro, cheese and chopped shallots. Pair it with corn chips and an ice cold beer.
Method 4 of 4: Shepherd's Pie
Step 1. Prepare the potatoes
In a large pot, add 1 tablespoon of salt, the peeled and chopped potatoes and cover with cold water.
- Bring to a boil over a high heat, then reduce the heat to low and simmer for about 10 minutes, or until you are able to skewer the potatoes using a fork.
- Drain the potatoes and then return the pot to the heat, stirring occasionally for a few minutes, or until the moisture has completely evaporated.
Step 2. Mash the potatoes
Pour them into a large bowl and press them carefully until smooth.
- Add the egg yolk and melted butter to the potato cream and mix to mix.
- Add the shallot and season with salt and pepper to your taste. When you are satisfied with the consistency achieved, cover the dough and set it aside.
Step 3. Prepare the meat
Take a cast iron or high-bottomed pan, grease it with 1 tablespoon of extra virgin olive oil and heat it over a high heat. Brown the ground beef in multiple sessions to keep it from losing its juices. Then set it aside.
Step 4. Cook the vegetables
In the pan where you browned the meat, pour and heat 1 teaspoon of extra virgin olive oil, then add the mushrooms and onions. Cook for 5-6 minutes, or until the onions have softened and lightly browned. At this point, add the garlic and tomato paste to the pan and cook for another 2 minutes.
Step 5. Add the beer
Pour the beer into the pan and, with a wooden spoon, deglaze the sugars on the bottom. Cook for about a minute and add the flour, stirring and letting it cook for about another minute.
Step 6. Pour the remaining ingredients into the pot
Add the broth, anchovy, thyme, bay leaf and carrots. When the mixture boils, lower the heat and simmer. Add the minced meat, stirring carefully and continue cooking for another 5-10 minutes.
Add the cornstarch and mix continuously for 30 seconds. Remove the sprigs of thyme, the bay leaf and season with salt and pepper to your taste
Step 7. Preheat the oven grill
Place a shelf in the highest position, leaving enough space to bake the cake, about 10 cm.
Step 8. Prepare the cake
Take a cake pan, fill it with the meat and cover with the potato cream. For this operation it might be useful to use a piping bag. Decorate the potato layer with a fork, making small ripples on the surface. Place the pan on a baking sheet.
Step 9. Bake your Shepherd's Pie
Grill your creation for about 10-15 minutes, or until the potato layer is golden brown. At this point, remove it from the oven and let it rest for a few minutes. Decorate it with chopped shallots and parsley. Serve it hot on the table, accompanied by a good beer.
Advice
- If you don't have a pastry bag, create it using your imagination, pour the potato cream into a plastic food bag and cut one of the two lower corners, that's it!
- To avoid cooking the meat incorrectly, by overcooking it or leaving it raw, it is recommended to use an instant-read cooking thermometer.
