Served with fried red onions and root vegetables
Recipe for seasoned hamburgers
I love a good burger patty. It’s quick to make and tastes delicious, but without spices, it can be a bit bland.
My version takes a Middle Eastern twist as a variant of the Turkish köfte, which are meatballs with paprika, garlic, chili, cumin, and thyme.
Feel free to use whatever spices you have on your shelf, and fry the burger patty on a grill pan or outdoor grill – it will only make it more delicious.
Servings: persons
Seasoned Hamburgers
Served with fried red onions and root vegetables
Ingredients
- 500 gram Root Vegetables e.g., beets, carrots, parsley roots
- 500 gram Potato large
- 27 gram Olive Oil
- 2 pcs. Fresh thyme sprigs
- 50 gram Apple Cider Vinegar
- 500 gram Ground Beef max. 10% fat
- 2 cloves Garlic
- 0.5 bunch Fresh thyme can be substituted with dried
- 1 gram Chili Flakes dried
- 1 gram Cumin
- 2.3 gram Smoked paprika
- 2 pcs. Red Onion or red pearl onions, halved and cut into wedges
- 34 gram Soya
- 12.5 gram Sugar
- 30 gram Apple Cider Vinegar
- Coarse salt
- Pepper from grinder
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). Peel the root vegetables and potatoes, and cut them into rough chunks.
- Toss with olive oil, thyme, apple cider vinegar, salt, and pepper.
- Bake for about 25-30 minutes.
- Mix the meat with chopped garlic, thyme, chili, cumin, and paprika.
- Form into 4 patties and cut both sides with a knife until they are about 2 cm thick.
- Season with coarse salt and pepper from the grinder, and fry them golden on both sides in a little oil.
- Remove the patties from the pan and sauté the red onion wedges in the same pan for a couple of minutes.
- If you grill the patties, fry the onions instead in a pot.
- Add soy sauce, sugar, and vinegar, let simmer for about 2-3 minutes while stirring occasionally, and season with salt and pepper.
- Arrange the hamburgers with the root vegetables and onions on top.
Notes
TIP: Never buy ground meat with a fat content of more than 10%. It is often the cheapest, but the fat just remains in the pan and serves no purpose.