Home Burgers with Leeks
Beef, 600 g ( 21 oz ) ground
Leeks, 1 stalk, chopped fine
Hot Peppers, 1 chopped fine
Garlic, 1 clove, chopped fine
Salt, to taste
Materials and Methods
Also they are in season: cheap and great looking.
So when I started making burgers and I was out of onions leeks were an alternative.
This is a dead easy recipe and all it takes just a little care.
So I just seeded the pepper (which by the way is the first red one form the crop on my yard) and tossed with the leeks and garlic on the food processor and pulsed a few times.
Overmix rule of thumb
Here it is: Overmix polpettas(meat balls) not burgers.
My Burgers are meat and spices only. So just a little mixing will create enough protein bounding pretty much like gluten for flour to keep it all together. Some books say the protein that binds them is Myosin (that old friend from muscles Action-Myosin) I haven’t look deep enough into it, so I’m not sure.
Polpettas on the other hand are made to strech food. Mine always have some form of bread flour or bread crumbs, cheese and spices. In order for them to keep together they HAVE to be mixed more.
Overmixing burgers will make them taste and feel like cardboard, not mixing enough the polpettas will make meat crumbs instead of meat balls.
Either grill them or pan fry them. It is raining so I am panfrying.
Set a pan on high heat wait a moment then add the oil/butter or oil and butter mix let it get to temp place the patties then lower the heat to medium.
Do not poke or press the patties!
It just makes the juice run out. After 2 minutes turn them around.
No poking again. After 2 minutes set the heat to high for a 30 seconds just to finish.
They are ready.
Making burgers at home rule. Where else would I find leek burgers
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