The Loft restaurant is one of the oldest restaurants in the country, with a repertoire of 21 years and a wide and high-quality menu of meats that have undergone aging and dedicated care.
Their hamburger patty is one of the flagship dishes that have accompanied the restaurant for years, perhaps even the oldest hamburger in the country, a carnivorous and successful recipe that has not changed since the opening day
Ingredients (for 8 burgers weighing 250 grams)
700 grams of sheitel
700 grams of breast or beef ribs (of course without bone)
400 grams of entrecote
No more than 200 grams of fat
It is important to ensure quality portions, at least 2 different portions
Preparation instructions:
1. Grind the meat in one thick tahini, after the tahini you can decide whether to add fat.
Of course, fat will give juiciness to the patties and go well with the hamburger that came out for us.
2. Divide the meat into balls weighing 250 grams
. 3. Massage and drizzle the meat with force from hand to hand, until a stable ball is formed
. Using a ring, flatten each ball of meatball to the desired thickness (about 1 cm
)
.
Place on a hot grill and dip in ground salt and ground pepper
. 7. Place in a bun with toppings that you like with an
appetite!
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