Hamburger americano fatto in casa

American Hamburger homemade

Do you know the dream of a mighty American hamburger with all its juicy softness and inviting smell? Well, what if I told you that you don’t have to move to America but can make it at home whenever you want? With this recipe you will prepare classic ‘burger buns’ that are as soft as ever and will enchant every palate.

What I have shown you is a very appetising version that I have composed to my liking, but you can vary it according to your own tastes. Give free rein to pickled gherkins, grilled aubergines, rocket, double burgers, onion rings and much more: make your burger in the shape of you, magnificent and delicious. Are you ready to enjoy a delicious dream?

american hamburger homemade
american hamburger homemade
american hamburger homemade

American hamburger homemade

With this recipe you will prepare classic 'burger buns' that are as soft as ever and will enchant every palate. 
Prep Time 40 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 8 hamburgers



  • 480 g 00 flour
  • 290 ml lukewarm milk
  • 8 g fresh brewer's yeast
  • 8 g salt
  • 40 g sugar
  • 40 g soft butter
  • 70 g Sesame seeds
  • Milk and egg for brushing


  • 3 medium-sized red onions
  • Olive oil, salt and pepper
  • 60 g brown sugar
  • 4 tbsp balsamic vinegar
  • 60 ml water 


  • 1.2 kg minced beef (150 g per person)
  • Mustard
  • Salt and pepper
  • 24 slices bacon (3 per person)
  • 8 slices of scamorza cheese (or cheddar)
  • 8 slices of tomato
  • 8 lettuce leaves
  • Mayonnaise


  • To make these succulent American burgers to perfection, you need tostart by preparing the burger buns, because homemade burgers are an entirely different story from bought ones. Combine the flour, saltand sugar in a large bowl. Dissolve the brewer's yeast in the warm milk and pour it into the bowl. Start kneading, first with a ladle,then with your hands, until you have reached the consistency of asmooth and compact dough. This will take about 10 minutes.
  • At this point, add the soft butter to the dough. Don't be afraid if the dough "unravels" a little, but with a little elbow grease it will be better than before. Tip: to allow the butter to be absorbed more quickly and better, you must beat the dough on the worktable. Take one end of the dough with your hands and 'violently' beat the other end on the counter (like grandmothers beat carpets).
  • Onceit has become elastic, smooth and compact (after about another 10minutes), place the dough in a bowl, cover it with cling film and letit rest in the fridge for 4 hours.
  • Afterthis time, take the dough, divide it into small loaves of 110 grams each and place them on a baking sheet lined with parchment paper. Let it rest for another 30 minutes.
  • After 30 minutes, brush the rolls with an egg beaten with a little milk and sprinkle with a handful of sesame seeds. Leave to rise for 1½ hours.
  • When this last rising phase is over, preheat the oven to 200°C (392°F), static. Bake your rolls for about 15 minutes, they should be golden brown on the surface, then take them out of the oven. Let them cool and in the meantime prepare the caramelized onions.
  • To prepare the caramelised onions, cut the onions into strips and heat 2-3 tablespoons of oil in a frying pan. Once hot, let your onions wilt over low heat for about 5 minutes. Season with salt and pepper.
  • Pour the brown sugar, 4 tablespoons of balsamic vinegar and the water into the pan. Mix the ingredients together and allow the liquid toreduce over a high flame for about 10 minutes.
  • Now prepare the actual burger: Cook the bacon slices on a hot plate until crispy, then place them on a sheet of paper towels.
  • Cut the buns in half and cook them on the griddle until crispy. Then place them on a tray or cutting board.
  • In a bowl, mix the minced meat with plenty of salt and pepper. For personal taste I added mustard, but you can omit it. You can enrich your meat as you like: garlic, chives... give free rein to yourimagination.
  • Form into balls of 150 g each and then flatten them with your hands. Cookthem on a very hot griddle for about 1 minute per side, but this depends more on personal taste (whether you want them rare or well done). Place a slice of scamorza or cheddar on top of each burger and cover with a lid. This way the cheese will melt in half a minute.
  • Now you just have to assemble your sandwich: brush the base of the sandwich with mayonnaise, place a lettuce leaf and a slice of tomatoon top (salt the tomato). Then place 3 slices of bacon on top of each tomato and then your burger with melted cheese. Finish off with a generous spoonful of caramelised onions and close the bun.
  • Thread the burger on a skewer so that it stays put and doesn't fall off, and then dazzle your guests with its magnificence and aroma.Remember to serve it with fried potatoes, alternatively roasted, oreven better with a beautiful tower of onion rings. Enjoy your meal!



brunello g

Montalcino, where sangiovese ripens more amply and more beguilingly than anywhere else



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