Ingredients

Homemade Meat Sauce Hamburger

  • Butter, as needed
  • 2 buns
  • Mustard, as needed
  • 2 slices cheese
  • Mayonnaise, as needed
  • 30g onion, minced
  • 2 tomato slices

Patties

  • 130g ground beef and pork, combined
  • 40g onion
  • ⅓ tsp salt
  • Pepper, as needed
  • Nutmeg, as needed
  • 20g raw bread crumbs
  • 20ml milk
  • 15g egg, beaten
  • Vegetable oil, as needed

Meat Sauce

  • 1 tbsp olive oil
  • I clove garlic, minced
  • 170g onion, minced
  • 70g carrot, minced
  • 50g celery, minced
  • 400g ground beef and pork, combined
  • 1 tsp salt
  • Pepper, as needed
  • 1 tsp sugar
  • Nutmeg, as needed
  • 1 bouillon cube
  • 30g tomato purée
  • 15g worcester sauce
  • 3 tomatoes
  • 1 bay leaf
  • 50ml water

Garnish

  • Onion ring, as needed

Steps

Homemade Meat Sauce Hamburger

  1. For toppings, thickly slice the tomato, finely mince the onion and leave them in water.
  2. Slice the buns in half.
  3. Heat butter in a frying pan, and cook one side of the buns and set aside.
  4. Assemble your burger in this order: Bun, patty, mustard, cheese, mayonnaise, minced onion, meat sauce, tomato, bun.
  5. Serve on a plate with onion rings on the side.

Patties

  1. Add minced meat and salt in a bowl and mix with your hands until well combined.
  2. Add onion, pepper, nutmeg, raw breadcrumbs, milk and beaten egg. Mix well again.
  3. Refrigerate for at least 30 minutes.
  4. Divide into three equal parts. Using both hands, work the meat into smooth spheres slightly larger than the buns, compacting very lightly.
  5. Heat vegetable oil and cook the patties over medium heat. Flip them over when one side is cooked and cover with lid. Turn the heat to low and steam cook for about 4 minutes.

Meat Sauce

  1. Mince the garlic, onion, carrot and celery for the meat sauce.
  2. Cut a cross through the tomato skin at their bases. Boil and then peel them.
  3. Spread olive oil on the bottom of a rice cooker.
  4. Add garlic, onion, carrot, celery, ground meat, salt, pepper, sugar, nutmeg, bouillon cube, tomato purée, and Worcestershire sauce.
  5. Top with tomatoes and bay leaf, then add water.
  6. Close the lid and cook for about 20 minutes. Open the lid and crush the tomatoes with a wooden spatula and mix. Close again and simmer.