Any housewife knows how to cook burgers. Of course, many have their own secrets, how to make cutlets tender, fluffy and juicy. However, a few more tips on how to cook fluffy burgers, certainly will not be superfluous.
General principles of cooking lush meatballs
First, the lush mince meatballs are produced if you prepare this stuffing from the right ingredients.
Meat should be taken from the front of the carcass: sirloin, tenderloin, etc. However, especially delicious and lush meatballs should be expected if the stuffing is made from different types of meat. For example, pork is excellent with chicken or turkey, beef with turkey, etc.
Additives in minced meat. Reflecting on how to make fluffy cutlets, do not forget that the stuffing consists of more than one meat. Bread, vegetables, eggs, spices and spices, butter or sour cream are also added.
Bread soaked in milk is not the best additive in minced meat. Bread gives excessive stickiness, and milk - density. It is better to replace the bun with a potato or a piece of zucchini (zucchini). That's when you really get juicy and lush burgers - vegetables will give juice, and it will not curdle like milk protein.
Your undoubted ally in the preparation of lush meatballs is the onion. Only it is necessary not to turn it along with the meat, and rub it on the thread. Put on your swimming goggles - and off you go.
Many cooks, being asked how to make a lush burgers, are advised not to add an egg. But it is believed that the yolk in the stuffing will still be appropriate, but leave the squirrel aside: it is useful for breading.
Fats, of course, make the dish softer and more magnificent, it is only important not to overdo it. A little butter, sour cream, mayonnaise, lard - not all at once, but one thing - will help to cook delicious burgers.
And, finally, spices and seasonings (dried herbs, nutmeg, cinnamon, garlic) will emphasize the taste of meat and give completeness to the bouquet. Secondly, it is necessary to properly form and brend the product. To get juicy and lush burgers, you need to ensure that the juice does not flow out of the product. This means, first, cutlets should not be too small. Inside the cutlet is to put a piece of butter. The finished cutlet will not interfere with dip in a slightly whipped protein. You can cook the patties in batter or in a potato “fur coat”. Breadcrumbs are definitely not the best of all. However, if you prefer it, in no case do not use the purchased croutons, but only freshly ground homemade ones.
Thirdly, it is important not to lose juice during cooking. Cutlets, steamed or baked in the oven, will be juicier than toasted. But in this case, you can cheat. Put the cutlets in a hot pan with butter and fry on both sides very quickly. Then reduce the heat to low and cook under the lid, making sure that the juice does not flow out. See, that made the juice - turn the patty. Do not overcook cutlets - they will become tougher.
And now, when we figured out how to make a lush burgers, turn to the recipes.
Recipe 1. Magnificent minced meat patties with vegetables
Ingredients
Pork with fat - 350 g
Chicken (eg breast fillet) - 350 g
Potato potato - 1 decent size
A piece of zucchini or zucchini - in size comparable to the potato
Onions - 2 small onions
Mayonnaise - 2 spoons
Eggs - 2 (separate white and yolk)
Garlic - 3-4 cloves
Dill, parsley, celery, cilantro (fresh herbs) - to taste
Salt, ground black pepper
Method of preparation
Prepare minced meat and poultry, put zucchini and potato in a meat grinder process. Finely rub onion or chop with a knife, chop also garlic and greens. Put vegetables, mayonnaise and yolks in minced meat, add salt and pepper, mix everything thoroughly and knock them out, throwing the stuffing with some force on the table.
Form round cutlets of medium size. Beat the protein slightly (not into the foam, but just so that it is not very viscous). Each cutlet dipped in protein and put on a hot frying pan with butter. Fry quickly from both sides, reduce heat, cover and cook for 15 minutes.
Recipe 2. Lush poultry cutlets with tomato and sauce
Ingredients
Chicken fillet - 500 g
Turkey fillet - 250 g
Pancake flour - 3 spoons with a hill
Carrot - 1 root vegetable
Bow - 1 head
Butter - 100 g
Eggs - 2 large
Tomato paste - 2 tablespoons
Sour cream 20% - 200 g
Dill and (or) parsley - half-sheaf
Marinated cucumbers - 2-4 things, depending on the size
Horseradish - a couple of teaspoons
Salt, pepper - to taste
Method of preparation
Finely chop the chicken and turkey with a knife. Rub carrots and onions and lightly fry with the addition of vegetable oil. Cool and put the contents of the pan in the stuffing. Add to the same tomato paste and pancake flour, then a couple of tablespoons of sour cream, two yolks, salt and freshly ground black or white pepper, grated finely (or chopped) frozen butter.
Knead and beat the stuffing. To form from it rather large oblong cutlets, dip each into protein and fry: first, a couple of minutes on each side without a lid on a high fire, then 10 minutes under a lid on a very weak one.
Mix the remaining sour cream with horseradish, put the pickled cucumber and ground green chopped shredded in any way. Beat the sauce with a fork and serve to the chops.
Recipe 3. Magnificent minced meat patties in potato “fur coat”
Ingredients
Pork (a piece of fat) - half a kilo
Potatoes - 5 potatoes (or more, depending on size)
Onions - 2 large onions
Dry Bun without Crust - 4-5 Pieces
Kefir - about a glass
Eggs - 3 (separate the yolk from the protein)
Wheat flour - half a cup
Soda - teaspoon
A mixture of dry herbs, salt, pepper
Method of preparation
Make minced pork, it is better to mince it twice. Break the bun into small pieces and soak in kefir. Separate the yolks from the whites and add them to the stuffing. Mix also finely grated onion, a soaked muffin with kefir residues, a spoon of soda, salt and pepper. Knead minced meat several times on the table.
Potatoes are not very finely grated and mixed with flour, salt and dry herbs. Beat the whites and combine with the potatoes. Two more squirrels beat with a fork separately. Form round or oval cutlets, wrap them in protein, and then - in potato batter. Fry quickly in a pan on both sides and bring to readiness in an oven heated to 180 degrees.
Recipe 4. Magnificent cutlets “To your health!” (Baked in the oven)
Ingredients
Beef - 500 g
Beef liver - 100 g
Pork bacon - 100 g
Bow - 1 head
Zucchini or Zucchini - 300 g
Frozen corn and peas - only about 150 g
Any greens (dill, cilantro, parsley, celery, spinach ...) - a bunch
Eggs - 3 pieces
Cinnamon and nutmeg - little by little
Tomato paste - as needed
Salt, pepper, garlic - to taste
Method of preparation
Beef (it is better to take a piece of tenderloin or brisket, only low-fat) mince with the liver and bacon. Rub onions and zucchini, chop the greens with a knife.
Mix all the vegetables and herbs with minced meat, add yolks, spices and spices to it. All knead and knock on the table. Let stand 10 minutes.
Form large patties and dip them in protein. Spread in a form that is pre-oiled. Put baked at 170 degrees.
Tomato paste mixed with hot water (spoon on a glass of water), add salt, pepper, chopped garlic. After 10 minutes, get the cutlet form and pour the tomato sauce into it. Bring to readiness.
Recipe 5. Magnificent minced meat patties with “Nest” cheese
Ingredients
Chicken fillet - half a kilo
Onions - 1 big head or 2 small
Potato - 2 tuber
Smoked cheese (sausage can be) - 300 g
Smoked sausage - 100 g
Eggs - 2 pieces
Frozen French Fries - 400 g
Soda - small spoon
Salt pepper
Method of preparation
Chicken fillet chopped. Grate the onions and potatoes. Fry onion until golden brown, mix with chicken and potatoes. Finely grate the pre-frozen smoked cheese, and cut the sausage into small cubes. Separate the yolks. All this, too, to mix in minced meat, and then salt (do not overdo it: salted cheese and sausage!), Soda and pepper. Form round cutlets of medium size. Beat the protein with a fork and moisten the fries with it. Put the fries in the form of nests, and in the middle place the meat patty.
Bake in the oven until cooked. You can add a little bit of water to the form if you are afraid that the cutlets will burn rather than bake.
Recipe 6. Fluffy patties in puff pastry
This funny recipe for fluffy meatballs is suitable for a festive table, and for a snack on the run.
Ingredients
Beef - 300 g
Pork - 300 g
Onion - 1 large
Carrot - 1 small root vegetable
Zucchini - 200 g
Cheese - 200 g
Eggs - 2 pieces
Salt, curry, sweet paprika powder
Puff pastry - 600 - 800 g
Method of preparation
Rub the carrots and onions and lightly fry them in the pan. Meat and zucchini mince. Grate the cheese, separate the yolks from the proteins. Mix in one bowl yolks, minced meat, roasted and cooled carrots and onions, cheese, spices and spices. Knock minced meat on the table and let it brew for about 15 minutes. Form the patties.
Roll out puff pastry, cut into strips. Wrap the cutlets in these strips, trying to make it neat and beautiful. Place the items on a baking sheet covered with parchment, brush with whipped protein on top.
Bake about 20-25 minutes at 180 degrees.
Recipe 7. Magnificent burgers from two types of fish
Ingredients
Red fish (pink, coho, etc.) - 300 g (boneless filet)
Catfish (can be halibut) - 300 g (also fillets)
Onion - 1 piece
Eggs - 3 pieces
Butter - 100 g
Pancake flour - 5 tablespoons
Murphy - 1 large
Sweet red pepper - half
Dill - 5-6 branches
Salt, white pepper or curry
Method of preparation
Mince with a large-mesh grill of fish fillets, peppers, onions and potatoes. Mix the egg yolks, spices, spices and flour into the minced meat. Let stand well (10 - 15 minutes).
Chop the dill in any way (with a knife, blender, combine), mix it in the stuffing. Protein shake.
Form the patties, make a dent and put in there over a small elongated piece of butter. Zaleplyat cutlet so that the oil was inside. Wrap the product in the protein and put on a preheated pan with a sufficient amount of vegetable (any, if only odorless) oil. Quickly fry the patties on high heat without a lid, then cover and reduce the heat. So bring to readiness. If desired, you can bring to readiness cutlets and in the oven at 170 degrees.
Tips and Tips
Best of all, do not scroll the meat in a meat grinder, and chop finely with a knife. This especially applies to chicken cutlets. But if you still decide to turn the meat, it is better to take a coarse grate.
Is the meat too hard? From very hard meat can not cook very soft burgers. An acceptable result can be achieved by taking, on the contrary, the most fine-meshed grate and turning the meat twice. Several will save the case and the use of various additives: for example, decoys instead of bread, sour cream, chopped champignons, etc.
To quickly and easily rub the butter or smoked cheese, freeze them in the oven.
Try serving patties not with potatoes or pasta, but with vegetables, lettuce, mushrooms. You can also apply the sauce: white, tomato, sour cream with horseradish, mushroom ... The dish will be healthier and better absorbed.
Bake a boiled quail egg or a whole slightly cooked champignon inside the cutlet and get a fun dish, suitable for a holiday.
