To do this, I would have to know how to make hamburgers.
Here are some tips:
- Take only beef minced meat.
It is best not to be reduced in fat.(Fat is a flavour carrier.) It is best to be fresh from the butcher and not pre-packaged. A little tartare steak also makes a lot of difference. Even better: buy good meat and hunt yourself through the meat grinder.
Many take too little salt. But it is best to salt the dumplings generously, but without salting the mett beforehand.
add a teaspoon of beef or vegetable broth powder. A few drops of Tabasco as well as Lea & Perrin’s Worcestershire sauce or a touch of soy sauce also help. Sometimes I take a bit of HP steak sauce instead. All reinforce the umami,which is important for hamburgers,and season it.(But it hardly needs really good meat.) The meat should be slightly spicy, but not overloaded.
Best of all (but then they may fall.apart). If you take mayonnaise, you don’t need an egg and the fat from it helps to keep the meat juicy and the dumplings stable.
It’s best to make the dumplings with your hands and shape them with them. If they are squeezed too much, the taste can develop worse.
This prevents the dumplings from swelling or pulling together.
(You can press them easily from time to time with a pan turner to counteract this.)
Otherwise they dry out. Ideally, turn only once.
Take good buns from the baker (emperor’s roll or normal crust rolls are wonderful) and not the pre-packaged ones.
For example, sometimes I messen green pesto into the meat. Or make pizza burgers with mozzarella, tomato sauce and pepperoni sausage slices on ciabatta rolls.
These cheese-meat dumplings are then fried as usual and served on rolls, often with caramelized onions or similar Heavenly. Here is a photo: