The perfect burger at home is not difficult to cook. The most important thing in this business, of course, is the chops. I will tell you how to make burgers for meatballs and collect delicious stuffing.
There is one secret ingredient of the burger, which is neglected by many because of its simplicity and accessibility, and it plays an important role in the palette of flavors of this dish. This is pickled onions. Marinating onions is very simple. First, cut the onion with thin rings, then put in a bowl, pour a teaspoon of sugar and the same amount of salt, gently rub it with your hands. Pour a glass of boiled cold water and add 2 tablespoons of 9% vinegar, leave in marinade for 30 minutes. We reach, dry out on a paper towel - the necessary ingredient is ready!
- Cooking time: 50 minutes
- Servings: 9
Ingredients for making perfect burgers:
- 1, 5 kg of lean pork;
- 100-150 g of lard;
- 150 g stale white bread;
- 100 ml of milk;
- 150 g onions;
- 10 g ground dried spices for meatballs;
- black pepper, vegetable oil, salt.
For burgers:
- buns;
- pickled onions;
- cheese;
- pickled cucumbers;
- tomatoes;
- basil, fresh salad;
- mustard seeds, mayonnaise or ketchup.
Method of making the perfect burgers
Low-fat pork cut into small cubes. Films, tendons, veins carefully cut. To meat, add about 150 grams of pork fat, without it the cutlets will be dry.
Pass the meat with bacon through the meat grinder, the minced meat for a burger should turn out smooth, so choose a nozzle with small holes.
Onions clean from the husk, cut, grind in a meat grinder after the meat.
From crusty long loaf we cut the crust, cut the crumb into cubes, mix with cold milk.
Add the bread soaked in milk and chopped onion in a bowl of minced meat.
Seasoning stuffing - pour freshly ground black pepper, salt to taste and ground dried herbs (seasoning for meatballs).
Knead the minced burger well. It is better to knead it with your hands, just like dough. Then we remove the minced meat for 30 minutes in the refrigerator compartment.
Next, you need kitchen scales to make perfect burgers. In this recipe, I made very large burgers (king size), so I took 180 g of minced meat per serving. We measure off the right amount of minced meat, sculpt flat round burger patties, put it on the board.
In a pan, heat up a tablespoon of odorless, refined vegetable oil. Quickly fry the patties on each side until golden brown, shift to the baking sheet.
We send the pan to the oven heated to 180 degrees for 12 minutes.
Now you can pack burgers
So, heat the buns for a burger in a toaster or oven, grease the bottom half with grain mustard, put a leaf of lettuce on top, a few basil leaves and slices of tomato. Put a thin slice of melted cheese on a hot patty, put it all together on a tomato. Add the pickled onion, cucumbers, some more greens, mayonnaise or ketchup and the second half of the warm bun. The perfect burger is ready. Enjoy your meal!
By the way, so that the burgers do not fall apart, when serving, fasten them with bamboo skewers. On a skewer, you can string pieces of pickled cucumber, onion rings and chili.
