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 The Perfect Beef Burger Recipe
It's very tasty. The whole trick of these burgers is in burgers.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine American Cuisine
Keyword Medium
Cook Time 180 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine American Cuisine
Keyword Medium
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Secret number one. Minced meat should be absolutely fresh from aged fresh meat. Theoretically. Yesterday the bull was bellowing. Today, minced meat and cutlets. The secret of the second. The ratio of fats. 80% meat and 20% fat. If you cook from the neck, then 90% lean meat, 10% fat from the back of the carcass. Cut the meat and lard into cubes with sides of 2 cm, put in the refrigerator and cool well. Pass the minced meat through a large grate. Until the moment of frying, nothing is added to the minced meat: neither salt, nor seasonings, nor onions. Put the filling in the refrigerator for 30 minutes. Remove the meat grinder to the cold.
    Secret number one. Minced meat should be absolutely fresh from aged fresh meat. Theoretically. Yesterday the bull was bellowing. Today, minced meat and cutlets. The secret of the second. The ratio of fats. 80% meat and 20% fat. If you cook from the neck, then 90% lean meat, 10% fat from the back of the carcass. Cut the meat and lard into cubes with sides of 2 cm, put in the refrigerator and cool well. Pass the minced meat through a large grate. Until the moment of frying, nothing is added to the minced meat: neither salt, nor seasonings, nor onions. Put the filling in the refrigerator for 30 minutes. Remove the meat grinder to the cold.
  2. Install a grate with small holes and scroll the stuffing again. Cool again and scroll, carefully removing the long strips of minced meat, trying to keep them whole and not mix.
    Install a grate with small holes and scroll the stuffing again. Cool again and scroll, carefully removing the long strips of minced meat, trying to keep them whole and not mix.
  3. Divide the finished minced meat into portions of 200 grams, without stirring or chopping them. Bend in the form of cups with your hands, slightly dipping, the shape of the serving bowl, then gently flatten it to make a cutlet 12 cm in diameter and 2 cm thick. Place them on a plate or cutting board in a bag and refrigerate for 1 hour.
    Divide the finished minced meat into portions of 200 grams, without stirring or chopping them. Bend in the form of cups with your hands, slightly dipping, the shape of the serving bowl, then gently flatten it to make a cutlet 12 cm in diameter and 2 cm thick. Place them on a plate or cutting board in a bag and refrigerate for 1 hour.
  4. My beef was more like 7 courses. It should be cutlets. Strips of minced meat are visible.
    My beef was more like 7 courses. It should be cutlets. Strips of minced meat are visible.
  5. Cut the onion into thin half rings. 1/2 parts are marinated. Salt it with a pinch of salt, add honey, vinegar, soy sauce and knead with your hands.
    Cut the onion into thin half rings. 1/2 parts are marinated. Salt it with a pinch of salt, add honey, vinegar, soy sauce and knead with your hands.
  6. Add salt to the second half of the onion and knead it slightly with your hands. Prepare mustard mayonnaise - mix mayonnaise with 2 teaspoons of mustard.
    Add salt to the second half of the onion and knead it slightly with your hands. Prepare mustard mayonnaise - mix mayonnaise with 2 teaspoons of mustard.
  7. Season the upper side of the cutlets with salt, pepper and grease with mustard.
    Season the upper side of the cutlets with salt, pepper and grease with mustard.
  8. Spread the cutlets on a hot frying pan, greased with vegetable oil, with the mustard side down. Sprinkle salt and pepper on the other side and spread it with a long salted onion. Just crush it. Fry for about 5 minutes (on one side) on a sufficiently high heat until crisp.
    Spread the cutlets on a hot frying pan, greased with vegetable oil, with the mustard side down. Sprinkle salt and pepper on the other side and spread it with a long salted onion. Just crush it. Fry for about 5 minutes (on one side) on a sufficiently high heat until crisp.
  9. Spread slices of cheese on top of the cutlets.
    Spread slices of cheese on top of the cutlets.
  10. Choosing a burger. Cut the bun into 2 parts. We lubricate the upper part with ketchup, the lower part with mustard mayonnaise. Put lettuce leaves, pickled onions, chicken, sliced tomatoes and a bun on top of the mayonnaise.
    Choosing a burger. Cut the bun into 2 parts. We lubricate the upper part with ketchup, the lower part with mustard mayonnaise. Put lettuce leaves, pickled onions, chicken, sliced tomatoes and a bun on top of the mayonnaise.
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