谁能用英文介绍一下制作汉堡的过程呀？

The basis of a hamburger is, of course, the ground beef from which you make the “patties.”

In preparing the patties, I have tried all sorts of “add-ins” to mix with the beef - everything from dried onion soup mix, to eggs, to bacon fat, to grated cheese . The absolute best to add is…nothing at all! Why dilute that pure beefy taste?

When making your own hamburgers, start with 1 ¼ pounds of ground beef with 20% fat content. This will be enough for four patties.

Normally I buy a lesser fat content, but for really tasty burgers, get the 20%.

Divide the beef into four sections. Gently form each section into a round “patty” shape. It’s not necessary to tightly pack the beef into shape. In fact, you should try to handle the beef as little as possible.

Each patty should measure approximately ¾ inches thick and 4 ½ inches across.

Wrap the extra patties in plastic wrap and freeze them for next week’s dinne