The star of a picnic that will make you forget about kebabs and čevapčiči

Step one: choosing the meat

To make the best burgers, you need quality minced meat, with the best choice being a 70:30 mix of beef and pork. It is important that the meat is not too lean, as it is the fat components that make the final product juicy and tender. Therefore, always choose meat with 15 to 20 percent fat. A lower fat percentage will result in dry burgers, which is what we want to avoid.

It is best to use beef shoulder or neck as a base, which also has an ideal structure for shaping patties. If you want to make patties for 4 to 5 people, you will need about 1 kilogram of meat. Freshness is key, so it is recommended to buy meat from a butcher who will grind it immediately before you use it, thus preserving the natural structure of the fibers.

Little secrets for full flavor

Preparing the meat mixture takes time and patience. Once you have chosen the right combination of meat, it needs to be seasoned appropriately, but don't overdo it. Salt, pepper and finely chopped onion are the basis for a good mixture, to which some masters add mineral water. The latter helps create a lighter and softer texture, as the bubbles provide more airiness to the mixture.

It is very important to work the meat cold. If the fat gets too hot from the temperature of your hands, the patty will lose its characteristic texture. It is ideal to let the seasoned mixture rest in the refrigerator for at least an hour, or even better, overnight, so that all the flavors mix thoroughly and develop their full aroma.

Want to elevate your burger to true gourmet heights? Then don't forget to add grated cheese and/or finely chopped cubes of smoked bacon to the meat mixture. During baking, the cheese melts and creates a divine texture that will delight every eater. For extreme juiciness, you can insert a piece of butter or a spoonful of cream cheese into the center of the burger. This simple trick ensures that the meat remains juicy, while creating a perfectly browned and temptingly fragrant crust on the outside.

Correct shaping technique and heat treatment of meat

Shaping the patties is an art that affects the evenness of the baking. We shape the meat into slightly wider and thinner patties, as the meat shrinks and thickens during heat treatment.

Before placing the patty on the hot griddle, make a slight indentation in the center with your finger. This simple technical trick prevents the patty from puffing up and becoming a ball during cooking.

The pan or grill should be preheated to a high temperature so that the pores in the meat close immediately. It is strictly forbidden to press on the meat with a spatula during cooking. "Pressing on it will cause the meat to lose its juices, which will make it dry," experts warn. Flip the patty only once, when you see the edges starting to brown, which takes about 3 to 4 minutes per side.

Ingredients for 4–5 people:

- 1 kg of minced meat (70% beef, 30% pork), - 2 small onions, - 1 clove of garlic (optional), - 2 tablespoons of mineral water, - salt and ground pepper to taste, - 1 teaspoon of ground sweet paprika (to taste), - 100 g of cheese (Edam or Trappist), - a tablespoon of cooking oil.

Preparation process:

Peel the onion and chop it as finely as possible.

In a bowl, mix the minced meat, onion, mineral water, salt and pepper. If you are making gourmet burgers, add cheese cut into small cubes and, if desired, chopped garlic or ground red pepper.

Knead the dough for a few minutes until it becomes compact, then cover and refrigerate for at least 2 hours. It is important that the dough rests in the refrigerator for at least a few hours before preparing.

With oiled hands, form the prepared mixture into balls weighing approximately 200 g, then flatten or shape them into patties that are thinner in the middle than at the edges.

Fry the prepared patties over high heat for about 3 minutes on each side until golden brown. Serve hot in a bun with plenty of onions and side dishes of your choice.