Content

• What you need

• You do not need to crush or knead meat. Doing so will make the meat hard.

Press in the center of each piece of meat to concave it. Meatballs will usually swell when grilled. To prevent this, you can press your thumb into the center of the meat to create a dent.

• Skip this step if you prefer the puffier meatball.

Sprinkle salt over the meatballs just before baking. If you saline the salt a while ago, the salt will draw moisture away from the meat. And this is something you don't want to happen when making a hamburger. You should sprinkle salt right before baking to keep the juicy moisture in the meat.

• You can also sprinkle a little more pepper if desired, or even use a marinade like pre-seasoned salt.

Place the meatballs in the pan. Gently place each meat ball in the pan. Be sure to avoid any splashes of fat when placing meat in the pan! The meat balls will sizzle as soon as you put it in the pan and start creating a nice crispy crust.

• If so, you should use a grease racket to prevent the grease from splashing.

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Part 3 of 3: Grill the meat

1. 

   Turn the meat over after 2-4 minutes. When grilled over high heat, the meat first cooks in a few minutes. When the meat is turned over, you will see a nice golden brown color with a crispy crust on the surface. Whether you prefer undercooked or medium-cooked meat, you will want the crust to be crispy.
   • Use a thin shovel to flip the meat. The thin shovel will be easier to slip under the meat.

2. 

   
   
   Bake meatballs for up to 10 minutes. After 10 minutes, the meat will definitely cook thoroughly. If you want the meat to be medium or medium cooked, you need to cook faster.
   • Check the temperature by pricking the thermometer in the meat. Ground beef will be cooked thoroughly at 71 degrees Celsius. The US Food and Drug Administration recommends roasting ground beef to this temperature.

3. 

   Press the debris together. Sometimes the meatballs come off. If so, just press the pieces together with a shovel. You keep baking like that for a few minutes and it will stick.
   • You can add cheese when the meat is just done to make the meatballs stick.

4. 

   
   
   Add cheese at the last minute. If you want more cheese, place the slices on the meatballs at the last minute. Place the lid on the pan or foil over the top of the pan to let the heat drop to melt the cheese.
   • Many types of cheeses go well with hamburgers. American cheeses flow really well, but cheddar, Gouda, Monterrey jack, blue cheese or Swiss cheese are also delicious.
   • You can pour a little water into the pan. The water will quickly turn steam underneath the lid of the pan and melt the cheese.

5. 

   Take out the meatballs and serve. Use a shovel to scoop the meat balls out of the pan, place on a plate or place straight on a bagel. Add the toppings you like and enjoy!
   • You can use condiments like mayonnaise, ketchup, mustard sauce, or barbecue sauce.
   • As a side dish, try raw onions, grilled onions, lettuce, tomatoes, grilled mushrooms, bacon or sliced ​​avocado.
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What you need

• Thin cooking shovel
• Cast iron pans or slotted pans
• Pan lid or foil
• Plate