Today we will prepare a burger with beef.
Frankly, I long ago became addicted to this kind of fast food. No, you do not think, then it's not about McDonald's and not of the KFS. I am a crispy bun, juicy burgers, the freshest greens and copyright sauces.
So. Homemade burgers are obtained are not worse, and, in some cases, much tastier than in institutions. Even if you do not have a grill on wood. Even if the meat you buy at the local supermarket. Well, if you have a barbecue in the yard, then there is God himself told 🙂
Ingredients for gamburera
- Beef (20% fat) - 700-800 g
- Ground black pepper - 5 pinches
- Salt - 5 pinches
- White Sauce - 5-7 tsp
- Red sauce - 5-7 tsp
- Beef burgers - 5 pcs.
- Iceberg lettuce - 100-150 g
- Cucumbers - 2 pcs.
- Tomatoes - 3 pieces.
- Bacon (strip) - 5 pcs.
- Blue onion - 1 pc.
- Cheese - 100-150 g
- Buns - 5.
- Mayonnaise (sour cream, yogurt) - 4 tsp
- Mustard - 3 tsp
- Garlic - 2 cloves
- Ground black pepper - 3 pinches
- Salt - 2 pinches
for white sauce
- Adjika (any red sauce) - 4 tsp
- Mayonnaise (yoghurt, sour cream) - 3 tsp
for red sauce
Iceberg lettuce or lettuce washed. Lettuce leave blank in room temperature water for 10-25 minutes. Through such a procedure, lettuce will be more juicy and crispy, furthermore, water absorbs nitrates and the like.
Head of lettuce cut in half and separate the required number of leaves. If you separate the lettuce leaves on one (like cabbage), they will get very large.
Like an iceberg for its succulence and crunch, but you can use it instead of lettuce, Chinese cabbage or other neutral salad to your taste.
Today we are going to use the whole leaves of lettuce, but they can also be cut.
Garlic peel and remove the core, to pass through the press. Combine the garlic, mustard, mayonnaise, salt and pepper to taste. All mix well. Tasting. Add the missing ingredients.
The basis for the white sauce I took today homemade mayonnaise and mustard of white beans (mustar). Mayonnaise can be replaced by a neutral yogurt or sour cream, as well as use any mustard with a mild flavor.
In this sauce, you can add fresh herbs, lemon juice or wine vinegar, capers, spices to taste.
PS: I always cook the sauce with a small margin, it is no more than 🙂
Putting adjika and mayonnaise and mix well. The ratio may be different, try to taste and bring to a desired result.
You can cook your favorite barbecue sauce on the original recipe. You can use a home or adjika damn. You can buy ready-made sauce in a store, for example, satsebeli.
Today, I wanted to make a sauce based on adzhika and homemade mayonnaise. If the speech is about adzhika, the mayonnaise / sour cream sauce will help to give the desired consistency, and we get more gentle and mild taste.
Cucumbers wash and thinly slice lengthwise.
You can use salted, pickled or fresh cucumbers. Or combine the fresh and salty.
Wash tomatoes and cut crosswise into thin slices.
Slices of bacon cut in half as desired.
Dry heated pan fry the bacon until golden in color.
Bun cut in half.
You can use commercially available, but you can bake your own. Here is one of preparation for the hamburger buns.
Cooking burgers. Mince for meatballs you must prepare yourself.
Choosing a good piece of beef with an approximate 20% fat content. The meat should be fat layer, please do not confuse fat layer with veins and films. If possible, choose meat without the films, or remove them before processing.
Twist the meat using moderate or large grill. I usually twist on the average lattice.
The resulting minced split into 5 equal parts. Diameter patties to be slightly larger than the diameter of the rolls, and the thickness of 1,5-2 cm. So that the amount of sausage meat needed will depend upon muffin size.
Minced before use does not crumple, do not stir, not salt. Form a round, high enough cutlet. Stuffing is strongly not compress slightly pressing down the meat to achieve the desired shape, enough to keep the shape of burger and not cracked.
Formed cutlets sprinkled with salt and pepper to taste on both sides.
For dry preheated pan put down rolls pulp and dry for 3-5 minutes on low heat. We need to flesh lightly browned and become crispy.
A small number of hot vegetable oil fry our meat patty. About 5 minutes on each side.
According to the rules of the genre, you need to flip the patty 1 times, but I most often, flip it 3 times, so it is fried on each side 2 times for 2-3 minutes.
Fried cutlet on both sides until golden brown.
Chicken should be well-done, but the inside is juicy.
For 1-2 minutes until it is ready to put a piece of cheese cutlet. Cheese I cut fairly thick slices, 3-5 mm.
Since I fry patty 2 times on each side, then I put the cheese on the hamburger immediately turned her over the last time.
Cheese a little heated and begins to melt.
Our buns lightly browned. Remove them from the frying pan.
All the ingredients are ready. We begin collecting hamburgers. There are no strict rules, so the sequence of filling may be any.
The lower rolls I grease with white sauce, top - red. The lower layer of tomatoes, any droplet sauce and lettuce. Further fried bacon. Tomatoes and bacon and can be put on top of burgers.
On laid bacon hamburger with cheese, a drop of any sauce, slices of cucumber and onion. Top cover with a second roll. Lightly press down and fasten skewer.
These are the beauties we have.
Important! We eat immediately! 15-30 minutes a hamburger would lose some of its charm - the meat has cooled, bun gets wet, the greens will lose their crunch. Even the infamous McDonald's hamburger Shelf life 20 minutes.
PS: Sauce. When cooking burgers fairly lightly grease each bun sauce. Dressing perfectly connects some of the layers, so between some of them, I also add a drop of sauce. The sauce gives the dish an extra richness, but the excess sauce will literally flow through the hands 🙂 Choose the degree of juiciness hamburger that taste you. Or at least wrap hamburgers in a special package or serve them on a plate 😉