Note from Ruth: I never realized how much I liked hamburgers until I had to give up grains. I started eating homemade hamburgers with a few toppings and a fork, instead of a hamburger bun. Homemade hamburgers have so much flavor and I had been totally missing their deliciousness by smothering them with bread. Annika makes most of the hamburgers here, and she wrote down her recipe for me. Hamburgers are best mixed by hand, and Annika doesn’t mind getting her hands dirty.
2 1/2 to 3 pounds of hamburger (I buy the 85/15)
2 tablespoons of cumin (I know that sounds like a lot. It’s needed.)
2 teaspoons of salt
Take the meat out of the fridge half an hour early so that it’s not freezing cold when you work with it.
Mix the ingredients together with your hands. (I guess you could try using a spoon or something but I think using your hands will work best.)
When you think it’s all mixed together, divide the meat into 6, and shape them into burgers. (5 for our family, 1 for Mama’s breakfast tomorrow.)
Cook them on medium high for 6 minutes on each side. You don’t need any oil in the skillet, but you will want to turn the fan on above your stove, and probably in the living room too. You won’t set off the smoke alarm if you have proper ventilation.
Our favorite toppings are avocados and bacon and a yummy sauce of homemade mayo with dill pickle relish and mustard.
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