Burger “A Real Classic” Recipe
Even if you are completely sure that you know the recipe for a classic burger, and it’s not news to you that it’s not worth spending an hour or two on this “fast food”… look at the recipe. Perhaps some nuances will be useful to you.
Servings Prep Time
4 5minutes
Cook Time
20minutes
Servings Prep Time
4 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. So, we have well-chilled ground beef without salt / pepper (otherwise the meat will darken, give juice and get tough), onions and other additives. Lightly grease a well-heated grill pan with vegetable oil (for the first cutlets, then enough fat from the cutlets). Form a flat patty from the minced meat and fry for 5-7 minutes on each side. The main thing is not to overcook, not to fry – it’s not so scary. As soon as the side edges turn black, remove, even if there is still pink meat in the center. Season with salt and pepper on both sides and put it in a container with a lid to “reach” room temperature. For 5-10 minutes, the cutlet will be evenly soaked with juice, excess fat will drain off. And do not forget to press your finger in the center before frying the cutlets to make a notch, then the cutlet will not “bend” in the pan.
  2. Splashes when frying chicken are very hard, and it is impossible to cover with a tight lid. My way to cope with adversity is to sprinkle (not roll in breadcrumbs, but properly salt) a patty in a frying pan with ground breadcrumbs from malt bread (ciabatta, for example). Crackers from other bread (with the addition of eggs in the form of a sliced loaf) will burn, forming a black crust.
  3. In parallel with the hot patty, prepare other ingredients. Start by slicing onions. If you have a white or red onion, marinate: a pinch of sugar, sprinkle with vinegar, mix. While the rest is cooking, pickle the onion. If you use shallots, there is no need to marinate. Slice the pickled cucumber (it is salted, not pickled or fresh). Cut the tomato into rings. Cut the cheese into thin slices, ready-made slices of cheese for sandwiches are convenient, if there are none, Emmental, mozzarella, etc. will do. Use iceberg lettuce or Chinese (Peking) cabbage leaves. Lettuce leaves are not suitable (for warm cutlets, it will become very soft, it will stop cracking).
  4. a few pieces. No round buns, even sprinkled with sesame seeds, from the bread department will not work. The bun should serve as a shell, and not interrupt the taste of the filling. Loaf cut in half, slice slightly dry on a hot frying pan without oil. So it will not get wet and will not spread after the first bite. Well, enough theory! Now take our burger! Let’s go: the bottom of the bun / mayonnaise and ketchup (0.5 tsp) / onion / lettuce leaves / tomato slices / cheese slice / cutlet / ketchup (or better sauce)/slices of pickled cucumber/lettuce leaves/ the top half of the bun. Apply a little pressure from above. Ready!
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