How to make
In this case, I have prepared a flat grill to achieve a more real taste. Once it is well heated, reduce the heat and grease the flat grill with a little butter.
I put the bacon first so it releases its own fat. In order not to deal with minced meat, I bought buffalo kebabs (6 pieces of 2.8 oz (80 g) each) from the store and I made them into very thin meatballs. A meatball should have the diameter of the bread in its raw state.
Once the bacon is slightly crispy, remove it from the plate and place the meatballs.
When the burgers are ready on one side, I turn them over, salt them and put a slice of cheddar on the baked side of each one.
When everything is ready, I put the meatballs in pairs on top of each other and grill the burger buns, cut in half, so they absorb the remaining bacon fat on the flat grill.
It is very important how you assemble the sandwich. In this case, I put a little ketchup on the bottom and top of the bread. On the bottom, I first put the iceberg (no more than one leaf, because otherwise, it becomes a salad), which should look like a bed for the meatballs.
On top, respectively, I put the pair of meatballs, on them put onions (optionally you can grill them or cut them into thin raw slices, I made a combination of both), tomatoes and close the sandwich.
In the classic recipe for a beef burger, the iceberg and onion are finely chopped, the onion is not roasted, and tomatoes are also very rarely present.
In place of tomatoes put one or two slices of pickles. It is very important that the pickle is crispy.
If you want to immerse yourself in the more authentic taste of Beef Burger, look for pickles marinated in high-alcohol vinegar, but keep in mind that you will feel their taste throughout the sandwich.
I made two double burgers and one with a double meatball and an egg, although I barely managed to eat one double burger with beef!
Bon Appetite!
