Homemade beef burgers

Burgers:

1. Clean all beef from the membranes, dice it up and put it in the freezer for 30 minutes.
2. Mince lightly frozen meat in a machine on a 6mm sieve.
   
3. Then grind 1/3 of the meat again, but on a 4 mm sieve.
4. Mix the minced meat and divide into 4 parts of 200g (7 oz.). Form them into burgers (preferably using a round metal mould).
5. Sprinkle the burgers on both sides with plenty of freshly ground pepper and salt.

Sauce:

1. Cut the cucumber into small cubes.
2. Mix all the ingredients together.
   
3. Season to taste with salt and pepper.

Toppings:

1. Fry the bacon on both sides until it becomes crispy.
2. Wash the mushrooms and cut them into thick strips, then fry them in a very hot pan with bacon oil to make them soft and colorful (about 2 minutes per side).
3. Cut the peppers, cucumbers and tomatoes into slices.
   
4. Wash and drain the lettuce.
5. Cut the buns in half and toast on the remaining bacon oil (until they are browned).

Preparation (sous vide):

1. Personally, I recommend that you prepare burgers using the sous vide method.
2. To do this, close the burgers in vacuum bags and cook for one hour at 60°C (140°F).
3. Then dry the meat with a paper towel and let it cool for 5 minutes.
4. Heat a pan (preferably a cast iron one) to a very high temperature together with a spoonful of beef lard.
5. Fry the burgers on each side for 30 seconds to brown and caramelise their top layer.
6. At the second turn, place the cheese on top of the burgers to melt.
7. Set aside for 5 minutes before serving.
8. This method will always provide the perfect degree of frying (medium).

Preparation (frying):

1. If you don't want to or can't use the sous vide method, then of course you can just fry the burgers.
2. Heat the pan (preferably cast iron) on high heat with a large spoonful of beef lard or other oil.
3. Fry burgers for about 3 minutes per side (medium doneness).
4. At the second turn, place the cheese on top of the burgers to melt.
5. Set aside for 5 minutes before serving.
6. This method of preparation is as good as the first, but it requires a lot more experience to make the meat inside perfectly fried.

Serving:

1. Spread the sauce on both parts of the buns.
2. Then add lettuce, mushrooms, peppers and cucumbers.
3. Put the rested burgers on the toppings.
   
4. Add a large slice of bacon and tomato on top.
5. I also encourage you to experiment with the toppings. The above are one of my favorite compositions.