#EnjoyWithModeration #OurKitchen #Eisenbahn #productdestinedforadults #publi DRINK IN MODERATION. -------- For 7 130-gram burgers: • 1 kilo of ground beef brisket • 1 teaspoon of refined salt • black pepper to taste (optional) • oil, olive oil or lard for cooking OPTIONS FOR ASSEMBLING YOUR BURGER • brioche bun • cheddar cheese • lettuce • tomato • red onion • ketchup OTHER POSSIBLE MEAT MIXTURES • 100% soft drumstick with fat cover • 60% brisket / 20% chuck / 10% duck TIPS: • If so When grinding the meat, store the grinding machine utensils in the freezer until ready to use, this makes grinding easier. • You can add up to 30% beef fat to the meat before grinding, the more fat the more juiciness. If you are going to grind the fat, it must be frozen. • The recommended salt proportion is 1 heaped teaspoon of salt per kilo of meat. • If the meat is already ground, season it before making the burger, this way it is fully seasoned. • Here we cook the burger in a frying pan, but it can be done on a grill if you have one. HOW TO DO IT If you are going to grind the meat, start by cutting the beef brisket into cubes and season with 1 teaspoon of salt, sprinkling all over the cubes (for an even more tender burger you can season and leave for a day other ). Add some freshly ground black pepper and store the meat in the freezer for 5 minutes. Remove from the freezer and pass through the grinder. Form a ball of ground meat that fits in the palm of your hand, approximately the size of a tangerine (approximately 130 grams). Hit the ball against the stands approximately 6 times to remove excess air and compact it. Knead the ball into a disc, at the height and size of your preference (here we made it 2 fingers high). Press your fingers lightly into the center of the disc. Make discs in the same way with the rest of the meat. Book. Set aside a frying pan or iron or Teflon plate, with a thick bottom, a lid to cover the pan and a container with a little water. Heat the frying pan over medium to high heat, when it is very hot add a little oil (neutral cooking oil, olive oil or lard. Here we use olive oil). When the oil is very hot, add the hamburger discs. Let it brown on one side for 2 to 3 minutes, flip with a spatula and brown the other side for another 2 to 3 minutes. Lower the heat a little, add a little more oil and place 1 slice of cheddar cheese on top of each disc. Add a tiny drop of water to the pan and cover. The water forms steam that helps melt the cheese and prevents the burger from burning. After 1 minute, remove the lid, turn off the heat and assemble the burger with your preferred options. Here we put it on a lightly toasted hamburger brioche bun with tomato, onion and lettuce seasoned with salt and olive oil, and a little ketchup. My friend and consultant for types and mixtures of hamburger meat: Bruno Stort is the father of two beautiful boys, a meat consultant, cook and cultural producer in his spare time, he has worked with meat for 7 years and previously worked in restaurants for 10 years, where created a passion for cooking and its ingredients. @bruno.stort -------- Director: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Maira Sousa Henrique Assistant kitchen and contagious smile: Lucileide Batista Beauty: Carolina Mel