Homemade Pistachio and Cheese Burgers

At home my mother always made the burgers; she preferred to choose the meat and have it minced on the spot and then season it with garlic, parsley and onion. Those things aren't forgotten and I have been unable to buy ready-made burgers.

With the Gefu burger press, it's very easy to make them all the same. We like them small, and we use the small one, but you can opt for a larger size.

There are many ways to make them by combining different ingredients, varying each time, and using things left in the fridge. I jot down different recipes we liked in a little notebook, like the one I'm bringing you today.

Gefu burger press, Le Creuset Damascus steel knife and De Buyer French Collection iron skillet

Ingredients

• 800 g of lean ground beef
• 1 egg
• ½ onion
• 100 g of goat cheese log
• A handful of pistachios (about ten or twelve)
• Extra virgin olive oil
• Lettuce or kale to accompany

Preparation

1. We chop the onion finely and sauté it with a little olive oil for about fifteen minutes. Set aside.
2. In a bowl we mix the onion, free of oil, with the meat and salt.
3. We add the shelled pistachios (whole or chopped, to taste).
4. We cut the cheese into slices, remove the rind and cut into three pieces.
5. We add the cheese to the previous mixture and mix it by stirring with a spatula.
6. Finally we add a beaten egg, and integrate again, so the burgers are juicier.
7. We let it rest in the refrigerator for at least a couple of hours so the meat absorbs the flavor of the other ingredients.
8. We wash the lettuce or kale and remove the water with a salad spinner so it's crisp and dry.
9. We shape the burgers with the help of the Gefu burger press.
10. We fry thegriddle the burgers with a little oil and serve accompanied by a bit of lettuce or kale dressed with a little olive oil and salt.

An exquisite recipe that I'm sure you'll like. Don't stop improvising and adding different ingredients, spinach, bacon, truffle, red pepper…and other types of cheese like Cheedar.