Hambúrguer caseiro

Esta receita vai entrar para o seu livro de receitas de cabeceira! Uma forma mais saudável de fazer uma noite de hambúrguer é prepará-los em casa :)

DICAS PARA SERVIR COMO SANDUÍCHE

Além de servir a carne pura acompanhando folhas verdes, arroz de cenoura ou uma massa, você também pode preparar os famosos sanduíches de hambúrguer.

Para adicionar queijo, coloque o de sua preferência (prato, cheddar, gorgonzola etc) quando virar o hambúrguer pela primeira vez. Enquanto a segunda face do hambúrguer doura, o queijo irá derreter. Depois, é só colocar no pão.

Você pode montar uma mesa com acompanhamentos para que cada um dos convidados monte o seu sanduíche, com rodelas de tomate, folhas de alface, rúcula e agrião, batatas fritas ou fogueirinha de batata e cenoura para as crianças, batatas doces crocantes, aipim crocante de forno, molhos diversos, cebolas douradas ou qualquer outra coisa que você goste :)

 

NA CHAPA OU NO FORNO

Nós fizemos o teste de esquentar o hambúrguer na chapa e no forno e dá para fazer nos dois. O gosto fica igual. O que achamos de diferente foi a consistência. Na chapa ele fica mais soltinho e no forno, a carne fica mais dura. Mas vale testar e ver o que mais te agrada.

Rende cerca de 8 hambúrgueres

Vai precisar de…
600g de carne moída
1 cebola média
2 colheres de sopa de salsa bem picada
3 colheres de chá de molho inglês
2 colheres de sobremesa de ketchup
3 colheres de chá de mostarda dijon
1 1/2 colher de chá de sal
1 colher de cafezinho de pimenta
1 colher de sopa de azeite para pincelar a grelha/assadeira

Vamos começar!
1- Pique a salsa e a cebola no menor tamanho que conseguir. Eles devem ficar minúsculos, pois você irá sentí-los bastante ao comer o hambúrguer. Misture-os à carne moída, acrescente ketchup, molho inglês, mostarda, sal e pimenta e misture novamente. Quando tudo estiver bem misturado, está na hora de esquentar!

Fazendo na chapa

2- Esquente uma chapa em fogo alto/médio. Faça bolas com a carne temperada ou já molde-as no formato do hambúrguer. Pincele a chapa com azeite de oliva e coloque os hambúrgueres. Se fez as bolinhas, achate-as com uma espátula para que fiquem no formato de hambúrguer.
3- Quando dourar, vire o lado, espere dourar novamente e está pronto!

Fazendo no forno

2- Pré-aqueça o forno na temperatura mais alta.
3- Pincele a assadeira com azeite, molde a carne no formato de hambúrguer (ou faça bolas e achate-as com uma espátula) e coloque-os na assadeira.
4- Leve ao forno pré-aquecido e deixe dourar embaixo (o nosso durou cerca de 5 minutos). Vire o lado para que doure do outro lado e está pronto!

Guias úteis
Como saber se uma chapa está quente

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    • É mesmo, Denise, um ótimo motivo para um programa gostoso :) Beijos!

  • Olá
    Adoro hamburguer e este parece delicioso. Gostaria de saber qual a carne que você mói para fazer os burguers
    Bjks
    Tita.

    • Olá Tita, tudo bem? Nós usamos alcatra ou coxão mole, mas pode ser qualquer carne, desde que esteja limpa e sem gordura. Beijos!

  • Bom dia.. Uma sugestão que dou é não usar carne moída e sim picada da mesma forma que picou a cebole, pois ao moer a fibra da carne é destruída…. No mais, hambúrguer é uma delícia….

  • Gostaria de saber se posso congelar esta receita. Moer a carne fresca, misturar os ingredientes, fazer o formato do hambúrguer e congelar. Já tentou alguma vez? Já fiz mas sem os temperos… Gostaria de saber do resultado com estes temperos também.

    Obrigada!

    • Karen,
      Tudo bem?
      Nunca fiz assim para congelar, não sei te dizer se altera alguma coisa, tem que fazer o teste… sugiro que faça 1 congele e veja se vc gostou do resultado…

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