|Chuck steak||1 Pound (450 Gram, Best Quality)|
|Freshly ground black pepper||To Taste|
|Fat/Oil||1 Teaspoon (Leveled) (For Deep Frying)|
The classic hamburger is incredibly simple to make; it consists of meat only.
There are, however, a number of ways in which the meat may be flavoured and extended; these are given on the right and below.
Mince the steak just before cooking if that is possible.
It can be chopped in the food processor, but care must be taken that it is not processed for too long, which makes the meat rather sticky in texture.
A little salt and pepper can be added at this stage or later.
Form into 6 round flat cakes.
If the meat is very lean, you will need to grease the frying pan with a very little fat or oil.
If there is a reasonable amount of fat in the meat, this is not necessary.
The pan should be preheated, so the meat starts to cook the moment it touches the surface.
Fry the meat for 2 to 3 minutes this is when some people like to add a small amount of seasoning.
Turn over and cook for the same time on the second side.
Serve on toasted hamburger buns or with salad.
To extend the meat: Add up to 50 g/2 oz of soft fine breadcrumbs, 50 g/2 oz rolled oats, 1 medium sized freshly grated raw potato, 50 g/2 oz smooth mashed potato, 50 g/2 oz finely grated cheese or 50 g/2 oz grated carrots.