Cooking time20 min
I am a big fan of good burgers. As a child, I collected something in between sandwiches and burgers, each time trying to surpass myself, making it tastier. Today there is a boom for crab burgers, which are prepared with love, from good ingredients and with various incredible fillings. But sometimes it comes out too. Someone completely forgets what a real burger should be like, while others simplify it too much by losing to McDonald's. Let's cook an honest burger, it will be understandable, with simple ingredients and a quick cooking process. All I want from him - a thick juicy cutlet that I would love to eat on my own - this is a good test to see if a burger will be tasty, often it’s the filling that saves the situation with a tasty meat component. This giant holds a three-centimeter cutlet of two types of minced meat, the most common, good minced meat, forget about marble beef and grain fattening, today we are doing it simply and simply! A little spiciness doesn’t hurt, so a couple of chili peppers will do the trick. Grill the buns so that all the juice remains inside the burger, and does not make them wet. And who will refuse additional texture, right? Be sure to slap the greens, a couple of rings of juicy tomato, crispy gherkins, flowing red Cheddar and my discovery is sweet onions with vinegar. Here is such a filling to make you lose your mind. Crispy tender bun, fresh vegetables and greens, dense cucumbers and a hot juicy cutlet that can eclipse any steak, and on top is the same sweet onion that perfectly shades the sharpness of the chili. Very simple, very fast, very understandable, TOO delicious!
Onion (200 g) cut into large half rings, thickness from 6 to 12 mm. I took a sweet onion, because it is precisely this taste that we will need in the end.
Heat the pan, pour olive oil. Then lower the heat and fry the onions. We fry it to full caramelization, that is, a very good fried state.
While the puddles are fried, chop a couple of hot chili peppers (I had 7 cm in length). It is clear that you can take any hot pepper (jalapenos, for example), or even garlic.There we add a couple of tablespoons of breadcrumbs. I use Japanese for tempura, they are more tender, and it is more convenient to work with them. Then one egg, chopped chili and a tablespoon of hot tomato sauce (ketchup, or 1 tsp Tabasco).nnMix everything well with your hands, and then wet (so that the meat is not sticky) we form cutlets. I got one, measuring 16x3 cm. You can make a pair of 8x2.5. In any case, we need a thick, good cutlet.nnIf you want a slightly spicy taste, add 2 tablespoons of grated parmesan, good parmesan.
Now in the bowl we combine the beef (250 g) and pork (250 g) minced meat. Firstly, we will get a more complex cutlet in taste and aroma, it will be juicier, softer and more beautiful in appearance (not so dark). In general, the insistence is synergy in a simple burger.nThere we add a couple of tablespoons of breadcrumbs. I use Japanese for tempura, they are more tender, and it is more convenient to work with them. Then one egg, chopped chili and a tablespoon of hot tomato sauce (ketchup, or 1 tsp Tabasco).nnMix everything well with your hands, and then wet (so that the meat is not sticky) we form cutlets. I got one, measuring 16x3 cm. You can make a pair of 8x2.5. In any case, we need a thick, good cutlet.nnIf you want a slightly spicy taste, add 2 tablespoons of grated parmesan, good parmesan.
Press it a little in the center, this will save from deformation during heat treatment. Generously salt and pepper on both sides. Then I put it in the freezer for 5 minutes to make it more convenient to work with.
At this time, we cook buns, cutting them in half.
Onions already fit, and we pour in 1-2 tbsp. white wine vinegar. He's perfect here! If there is no white wine, take red wine or regular apple (6%). There are no other alternatives.
Heat a pan or grill. We begin to fry the meat. With a thickness of 3 cm, I fried the patty for 3 minutes on each side. No need to turn it over every minute, keep an eye on its sides, as soon as it turns color in the middle, turn it over.
Do not forget to fry the slices of buns, this will help to leave the juiciness inside, and not soak the bun. In this case, we get an additional crunch.
Do not forget to melt the cheddar cheese (100 g) with a hot patty.
Next, just collect a burger: a leaf of salad (or arugula), a couple of slices of fresh tomato, a patty, a large armful of onions and, my favorite, crispy gherkins.
The meat comes out juicier!