{"id":293,"date":"2026-02-19T16:29:30","date_gmt":"2026-02-19T19:29:30","guid":{"rendered":"https:\/\/gastronomiamundo.online\/?p=293"},"modified":"2026-02-19T16:29:30","modified_gmt":"2026-02-19T19:29:30","slug":"hamburguer-artesanal-classico","status":"publish","type":"post","link":"https:\/\/gastronomiamundo.online\/index.php\/2026\/02\/19\/hamburguer-artesanal-classico\/","title":{"rendered":"Hamb\u00farguer artesanal cl\u00e1ssico"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredientes (2 hamb\u00fargueres grandes)<\/h3>\n\n\n\n<p><strong>Carne<\/strong><\/p>\n\n\n\n<ul>\n<li>400 g de carne mo\u00edda (blend ideal:\n<ul>\n<li>50% ac\u00e9m<\/li>\n\n\n\n<li>30% peito<\/li>\n\n\n\n<li>20% fraldinha<br>ou s\u00f3 ac\u00e9m j\u00e1 funciona bem)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p><strong>Tempero<\/strong><\/p>\n\n\n\n<ul>\n<li>Sal grosso ou sal comum<\/li>\n\n\n\n<li>Pimenta-do-reino (opcional)<\/li>\n<\/ul>\n\n\n\n<p><strong>Montagem<\/strong><\/p>\n\n\n\n<ul>\n<li>2 p\u00e3es tipo brioche ou australiano<\/li>\n\n\n\n<li>2\u20134 fatias de queijo (cheddar, prato ou mu\u00e7arela)<\/li>\n\n\n\n<li>Manteiga<\/li>\n\n\n\n<li>Opcional:\n<ul>\n<li>Cebola caramelizada<\/li>\n\n\n\n<li>Alface<\/li>\n\n\n\n<li>Tomate<\/li>\n\n\n\n<li>Maionese artesanal<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Passo 1: modelar o hamb\u00farguer<\/h2>\n\n\n\n<ol>\n<li>Divida a carne em 2 partes de 200 g cada.<\/li>\n\n\n\n<li>Fa\u00e7a uma bola sem apertar demais.<\/li>\n\n\n\n<li>Modele em formato redondo, com cerca de <strong>2 a 3 cm de altura<\/strong>.<\/li>\n\n\n\n<li>Fa\u00e7a uma leve afundada no centro com o dedo (evita que estufe).<\/li>\n<\/ol>\n\n\n\n<p> N\u00e3o misture temperos dentro da carne. S\u00f3 tempere por fora.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Passo 2: selar corretamente<\/h2>\n\n\n\n<ol>\n<li>Aque\u00e7a bem uma frigideira grossa ou chapa.<\/li>\n\n\n\n<li>Coloque o hamb\u00farguer sem \u00f3leo.<\/li>\n\n\n\n<li>Tempere com sal e pimenta.<\/li>\n\n\n\n<li>Deixe sem mexer por <strong>3 a 4 minutos<\/strong>.<\/li>\n\n\n\n<li>Vire apenas uma vez.<\/li>\n\n\n\n<li>Coloque o queijo e deixe mais <strong>2 a 3 minutos<\/strong>.<\/li>\n<\/ol>\n\n\n\n<p>Resultado: crosta por fora e suculento por dentro.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Passo 3: tostar o p\u00e3o<\/h2>\n\n\n\n<ol>\n<li>Passe manteiga no p\u00e3o.<\/li>\n\n\n\n<li>Torre na frigideira at\u00e9 dourar levemente.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Passo 4: montar<\/h2>\n\n\n\n<p>Ordem ideal:<\/p>\n\n\n\n<ol>\n<li>P\u00e3o de baixo<\/li>\n\n\n\n<li>Hamb\u00farguer com queijo<\/li>\n\n\n\n<li>Cebola caramelizada (opcional)<\/li>\n\n\n\n<li>Molho<\/li>\n\n\n\n<li>P\u00e3o de cima<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Dicas de n\u00edvel profissional<\/h2>\n\n\n\n<ul>\n<li>Carne com <strong>20% de gordura = mais sabor<\/strong><\/li>\n\n\n\n<li>N\u00e3o aperte o hamb\u00farguer enquanto frita<\/li>\n\n\n\n<li>Carne gelada antes de fritar = melhor resultado<\/li>\n\n\n\n<li>Chapa ou frigideira bem quente = crosta perfeita<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes (2 hamb\u00fargueres grandes) Carne Tempero Montagem Passo 1: modelar o hamb\u00farguer N\u00e3o misture temperos dentro da carne. S\u00f3 tempere por fora. Passo 2: selar<\/p>\n","protected":false},"author":1,"featured_media":294,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40],"tags":[147,148,149],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/293"}],"collection":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/comments?post=293"}],"version-history":[{"count":1,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/293\/revisions"}],"predecessor-version":[{"id":295,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/293\/revisions\/295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/media\/294"}],"wp:attachment":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/media?parent=293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/categories?post=293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/tags?post=293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}