•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Burger "A Real Classic" Recipe
Even if you are completely sure that you know the recipe of the classic Burger, and you are not news that this "fast food" should not spend an hour or two... look at the recipe. Perhaps some nuances will be useful to you.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. So, we have a well-chilled ground beef without salt/pepper (otherwise the meat will darken, give juice and get hard), onions and other additives. Well heated grill pan lightly lubricate with vegetable oil (for the first cutlet, then enough fat from the cutlets). Form a flat minced cutlet and fry for 5-7 minutes on each side. The main thing is not to overcook, not to fry is not so terrible. As soon as the side edges are black, remove, even if the center is still pink meat. Salt and pepper on both sides and remove in a container with a lid "reach" at room temperature. Minutes for 5-10 cutlet evenly impregnated with juice, excess fat will drain. And do not forget to press your finger before frying cutlets in the center to make a notch, then the cutlet will not "bend" in the pan.
    So, we have a well-chilled ground beef without salt/pepper (otherwise the meat will darken, give juice and get hard), onions and other additives. Well heated grill pan lightly lubricate with vegetable oil (for the first cutlet, then enough fat from the cutlets). Form a flat minced cutlet and fry for 5-7 minutes on each side. The main thing is not to overcook, not to fry is not so terrible. As soon as the side edges are black, remove, even if the center is still pink meat. Salt and pepper on both sides and remove in a container with a lid "reach" at room temperature. Minutes for 5-10 cutlet evenly impregnated with juice, excess fat will drain. And do not forget to press your finger before frying cutlets in the center to make a notch, then the cutlet will not "bend" in the pan.
  2. Splashing when frying chicken is very hard and dense cover to cover is impossible. My way to deal with adversity, sprinkle (do not roll in breadcrumbs, but how to salt) cutlet in a pan with ground breadcrumbs from malt bread (ciabatta, for example). Crackers from other bread (with addition of eggs as a cut loaf) will burn, forming a black crust.
    Splashing when frying chicken is very hard and dense cover to cover is impossible. My way to deal with adversity, sprinkle (do not roll in breadcrumbs, but how to salt) cutlet in a pan with ground breadcrumbs from malt bread (ciabatta, for example). Crackers from other bread (with addition of eggs as a cut loaf) will burn, forming a black crust.
  3. In parallel with the hot cutlet, prepare other ingredients. Start with slicing onions. If you have onions white or red, marinate: a pinch of sugar, sprinkle with vinegar, stir. While the rest is done, the onion is marinated. If you use shallots, marinate is not necessary. Cut into slices of pickled cucumber (it is salted, not pickled or fresh). Cut into rings tomato. Cheese cut into thin slices, convenient ready-made slices of cheese for sandwiches, if they are not-suitable Emmental, mozzarella, etc. Use iceberg lettuce or Chinese (Beijing) cabbage leaves. Lettuce is not suitable (warm burgers he'd go all soft, no longer crack).
    In parallel with the hot cutlet, prepare other ingredients. Start with slicing onions. If you have onions white or red, marinate: a pinch of sugar, sprinkle with vinegar, stir. While the rest is done, the onion is marinated. If you use shallots, marinate is not necessary. Cut into slices of pickled cucumber (it is salted, not pickled or fresh). Cut into rings tomato. Cheese cut into thin slices, convenient ready-made slices of cheese for sandwiches, if they are not-suitable Emmental, mozzarella, etc. Use iceberg lettuce or Chinese (Beijing) cabbage leaves. Lettuce is not suitable (warm burgers he'd go all soft, no longer crack).
  4. several pieces. No round rolls, even sprinkled with sesame seeds, from the bread Department are suitable. The bun should perform the function of the shell, and not interrupt the taste of the filling. Loaf cut in half, the cut is slightly dried in a hot pan without oil. So it will not get wet, and spread after the first bite. Well, enough of the theory! Now collect our Burger! Let's go: the lower part of the bun /mayonnaise and ketchup (0.5 tsp)/onion/lettuce/tomato slices/slice of cheese/ cutlet/ketchup (and better sauce)/slices of pickle/lettuce/the upper half of the bun. Lightly press down on top. Ready!
    several pieces. No round rolls, even sprinkled with sesame seeds, from the bread Department are suitable. The bun should perform the function of the shell, and not interrupt the taste of the filling. Loaf cut in half, the cut is slightly dried in a hot pan without oil. So it will not get wet, and spread after the first bite.
Well, enough of the theory! Now collect our Burger! Let's go: the lower part of the bun /mayonnaise and ketchup (0.5 tsp)/onion/lettuce/tomato slices/slice of cheese/ cutlet/ketchup (and better sauce)/slices of pickle/lettuce/the upper half of the bun. Lightly press down on top. Ready!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of