Beef Burgers vs. Pork Burgers
Friends, I have to confess that burgers are my weakness and I have always eaten them from veal but today we will try which ones are better and we will put the Dry Brine technique to the test on them.
Hello everyone, today we are preparing some super juicy beef and pork burgers
1 kilo of ground beef
1 kilo of ground pork
1 red onion
8 hamburger buns
1/2 teaspoon mustard
2 tablespoons of mayonnaise
1 tablespoon ketchup
This recipe is designed for 8 hamburgers. So if you want to make more or less quantity, multiply or divide the ingredients and everything will be fine!
Start by dividing the meat evenly to make the patties. We made 8 of approximately 250 grams.
Now as part of the experiment, we did the Dry Brine technique on 1 pork, 1 beef.
We saved a little of both meats, mixed them and made two hamburgers. We leave one of them in Dry Brine overnight.
Now take the onion and cut it into very fine julienne strips, add very hot water and let it rest for 5 minutes. Then drain the water and add the juice of a lemon, 1 or 2 pinches of salt, a little pepper and reserve it in the fridge. The lemon and salt will lessen the strong flavor of the onion and add freshness to the burger.
For the sauce, cut the pickle into small squares and mix it with the mayonnaise, ketchup and mustard. reserve.
Now cut the tomato into slices (I love them very thin) and separate the lettuce leaves.
In a very hot pan, over medium-high heat, place the burgers and cook them for 3 minutes, add salt and pepper to those that didn't stay in dry brine overnight. Turn them over and place a delicious slice of cheese on top and cook for 3 minutes. Remove from the heat and let it rest for 1 minute.
Meanwhile, butter the center of the bun and toast them a little in a hot skillet (this is not necessary but will add texture to the burger, also everything with butter tastes better). Now add a little sauce on the bread, place a lettuce leaf, two tomato slices, the wonderful meat and to finish off some of the tanned onion.
It's ready to enjoy !! and you can't imagine how good it is.
During the burger "tasting" my wife, my brother and I came to the conclusion that the Dry Brine technique adds a lot of flavor, improves the burger completely and takes it to another level. So I invite you to plan your meals in advance and use this Dry Brine technique that is super easy but will add a plus to all your meat dishes.
Finally, tell them that the pork burger was spectacular and that from now on I will continue to use this meat to make hamburgers at home. I wonder why they won't sell that much ?? We all agreed that they were much tastier, even than mixed ones.
We would love to hear from you which is your perfect hamburger and what sauce or toppings you usually put on it.
As we always say:
If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.
If you don't have any of the ingredients on the list or don't like something, feel free to replace it.
This recipe is only a guide and you can adapt it to your tastes. So don't stop doing it, you will be surprised how delicious it is!
Remember: "Practice makes perfect"
You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel: