Diya's Food Diaries

*Old School Beef burger*

*Ingredients*

Beef mince 500gms (machine )
Ginger garlic Paste 1tbsp
Chopped green chillies 2tbsp
Chopped onion 4tbsp
Red chilli powder 1tsp
Coriander crushed seeds 1tbsp
Salt 1tsp
Black pepper 1/2tsp
Coriander leaves chopped 2tbsp
Egg 1
All purpose flour 2tbsp
Oil for frying
Burgers buns 4

*Method*

Mix all the ingredients and make patties out of them
Shallow fry till done

*Burger sauce*

Mayonnaise 2tbsp
Yogurt 2tbsp
Red chilli powder 1/2tsp
Salt to taste

Mix them altogether.

*Cole slaw*

Mayonnaise 1cup
Honey 1tbsp
Finely sliced cabbage 1cup
Black pepper 1/4tsp
Salt a pinch

Mix all together in bowl.

*To assemble*

Toast burger buns with butter
Spread burger sauce
Put the fried patty over it
Serve with fries and Cole slaw

*diyasfooddiaries*

*HOW TO MAKE A CLASSIC BURGER PATTY*

*1. DIVIDE GROUND MEAT INTO EVEN BALLS*
The amount of ground meat you want in each portion is really up to you. Classic burgers usually range in size from a quarter pound (4 ounces) to 6 ounces. So you choose, then divide your ground meat into even portions (if you want to get really exact, use a kitchen scale!) and loosely form it into balls. Don't pack those balls too tight though—that will make your burgers tough. Pack them just enough to stick together.
*2. FLATTEN THOSE BALLS INTO PATTIES*
Once your meat is evenly divided into equal-sized balls, it's easy to use the palm of your hand to gently flatten them into 4-inch-wide, 3/4-inch-thick loosely packed patties.
*3. MAKE AN INDENTATION IN CENTER OF PATTY*
Now, make a small indentation in the center of each patty with your thumb. The patty will shrink as it cooks, and this trick helps make sure it stays flat as it cooks.
*4. SEASON ON BOTH SIDES, AND COOK AS DESIRED*
Sprinkle each side of the patty with salt and pepper (or just salt—up to you) and then cook however you like: On the grill or on a griddle or skillet.