The choice of meat, the right cooking and the right seasoning: here are the 6 mistakes to avoid to prepare a perfect, inviting, succulent and tasty hamburger.

Succulent, just the right amount of tender and incredibly tasty: the hamburger is a true symbol of street food. Not a “simple” medallion of beef cooked on a hot grill, not a banal sandwich: a real hamburger is an explosion of perfectly balanced aromas and flavors, a recipe that is impossible to resist , as long as it is cooked without errors. Whether it is “classic” or gourmet, a hamburger worthy of the name must be chosen carefully, worked with care and cooked with love: to do so, you just need to follow our advice and avoid these 6 mistakes.

1. Getting the ground wrong

Butchers and supermarkets often use scrap meat to make hamburgers, but a true lover of the most famous sandwich in the world knows that the choice of meat cannot and should not be left to chance . For a perfect hamburger, the mix must be made up of 80% lean meat and a 20% fat component , essential for the meat to remain juicy and not dry out: the best cuts for a beef hamburger are undoubtedly the shoulder , the belly , the brisket and the flank . After choosing the cut, it will need to be cleaned of sinews and skin and finally minced : in this case you can opt for the mincer or for a more elegant cut with a knife.

2. Overdoing the thickness

To cook a hamburger to perfection , it is important to pay attention to the size and thickness. After choosing and mincing the meat, with slightly moistened hands form balls and flatten them with the palms so as to obtain a disk (patty) “high” at least 2 centimeters. Do not overdo the pressure : a hamburger that is too compact will be dry and parched, practically a disaster.

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3. Cook it badly

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