The perfect burger - how to cook burger patties
An ideal burger at home is not at all difficult to cook. I will tell you how to cook burger patties and collect delicious toppings.
There is one secret ingredient of a burger, which, due to its simplicity and accessibility, is neglected by many, and it plays an important role in the palette of flavors of this dish. This is pickled onion. Pickling onions is very simple. First, cut the onion into 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 the marinade for 30 minutes. We get it, dry it on a paper towel - the desired ingredient is ready!
- Cooking time: 50 minutes
- Servings Per Container: 9
Ingredients for making perfect burgers:
- 1.5 kg lean pork;
- 100-150 g of lard;
- 150 g of stale white bread;
- 100 ml of milk;
- 150 g of onions;
- 10 g of ground dried spices for cutlets;
- black pepper, vegetable oil, salt.
- pickled onion;
- basil, fresh salad;
- mustard seeds, mayonnaise or ketchup.
The way to make perfect burgers
Cut lean pork into small cubes. Films, tendons, veins are carefully cut. Add about 150 g of pork fat to the meat, without it the cutlets will be dry.
We pass the meat and fat through the meat grinder, the mince for the burger should turn out smooth, so choose a nozzle with small holes.
Peel the onions from the husks, cut, grind in a meat grinder after meat.
Cut the crust from the stale loaf, cut the crumb into cubes, mix with cold milk.
Add bread soaked in milk and chopped onions in a bowl to the minced meat.
Season the minced meat - pour freshly ground black pepper, salt to taste and ground dried herbs (seasoning for cutlets).
Knead the burger stuffing well. Knead it better with your hands, just like dough. Then we remove the prepared stuffing for 30 minutes in the refrigerator compartment.
Next, you will need a kitchen scale to mold perfect cutlets. In this recipe, I cooked very large burgers (king size), so I took 180 g of minced meat per serving.
We measure out the required amount of minced meat, sculpt flat round patties for a burger, lay on a board.
In a pan, heat a tablespoon of odorless refined vegetable oil. Quickly fry the patties on each side until golden brown, transfer to a baking sheet.
We send the pan to the oven heated to 180 degrees for 12 minutes.
Now you can pick burgers
So, bake burger rolls in a toaster or oven, grease the lower half with grain mustard, put a lettuce leaf, a few basil leaves and a tomato on top. On a hot cutlet we put a thin slice of cream cheese, put it together on a tomato. Add the pickled onion, cucumbers, some more greens, mayonnaise or ketchup and the second half of a 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. Pieces of pickled cucumber, onion rings and chili can be strung on a skewer.