This home food does not need any translation. It is plain old food at its best and what better way to eat this burger than having it done from scratch, using my recipe here for buns and this recipe below, for the meat.
Now, the topping is completely up to the eater. What I like to do is to put all the topping ingredients on the counter top and to have each person to assembly its own burger.
I love my burger with ketchup, salad, pickles, mayonnaise, mustard, white cheese, tomatoes and ham, not served in that order. A beef burger is a marvelous food.
Red onions, cut up finely and fried in olive oil
Old breads or crackers crumbs
A handful of grated parmesan cheese
Now, as you can see, there is no mention of quantities here but rather the mention of ingredients. Making the perfect burger is in the technic and not in the ingredients used my opinion anyway!
I grind my own beef, at home. I weight the meat used and then add the cooked onions to the uncooked meat. The amount of onions used is totally up to me, to my taste, depending of course of the amount of meat used.
The crumbs are added to the meat, in a bowl, with onions, crumbs, salt, pepper, cheese and I finished it with the addition of the egg. The result to obtain here is to have a mix that will hold together and form a ball with it. Add crumbs if needed.
Form the meat into balls. Put the balls into a plate, flat them up with your palms and brush on both side of the patty, a bit of olive oil. Place in the fridge for one hour.
Fry the meat in olive oil and serve.