Meat is a very important ingredient in making a hamburger. Minced hamburger meat should be minced, but slicing it with a knife is ideal. And so that the meat does not dry out during cooking, it must contain at least 20% fat.

The color of the meat is a good indicator of the amount of fat, white streaks will tell you the fat content of the meat. Pay attention to this.

After grinding, the meat is pressed to form medallions. For this operation, use slightly damp hands to prevent the meat from sticking to them. First shape into balls the same size, (if you want to make the burgers the same size, you can also use the ice cream portioner) and then press lightly on them to flatten them, reaching a thickness of about 2 cm.The operation must be done quickly to prevent overheating mixtures and melting of fat. The meat should not be pressed too hard; it requires proper mixing to keep the hamburger compact and soft at the same time.

Once the hamburgers are formed, they should be seasoned with salt and pepper and left in the refrigerator for 20 minutes to become well seasoned.

Bakery products

It is best to store the hamburgers at room temperature for at least 10 minutes before cooking so that the inside is not too cold.

The hamburger is cooked on a hot stove (or skillet) without adding oil, it cooks for about 2 minutes on each side and turns over only once. Care must be taken not to drag out the cooking too long, and above all, you should never press down on it to avoid losing the juices. It is best to avoid cooking over high heat: this can be too aggressive, in which case, the cutlet will quickly cook on the outside and remain completely moist on the inside.

In practice, the smoother and more uniform the cooking is, the better the result will be. The cooking level can also be selected according to personal taste: just like with fillets, you can choose to cook with blood (here we mean browned top). However, in our opinion, a good burger should be evenly fried.

These little precautions will help you have a soft burger with the right consistency. When it's almost done, if you like, you can put a slice of cheese on top, cover and wait for the cheese to melt slightly.

Bread

This is a very important ingredient. Ideal bread has a soft and compact consistency: it should not crumble, but should absorb the dressing well, avoid over-curdling, and should be easy to bite and chew. Typically, for a hamburger, the bread has a round shape with a diameter of about 12-13 cm and a height of just over 3 cm; it consists of the lower part, which is more stable, while the upper part is looser and covered with sesame seeds. Before stuffing it with meat, it needs to be lightly fried.

This operation is performed only at the last moment, when the meat is almost ready.

Filling

The perfect burger sandwich, besides meat, also includes lettuce, tomatoes, cheese and bacon. The salad should be fresh, with leaves of a balanced size compared to the bread.

Salad tomato. It should be firm, not too ripe and should be sliced horizontally with the best pieces in the center.
Ideal cheese has a delicate flavor and melts well without moisturizing the meat. Cheddar works great, but you can also use Provolon and Fontina or any other similar. Instead, mozzarella is not recommended.

The bacon enhances the flavor and makes it intriguing, it is cut into not too thin strips and can be cooked separately. Real burger artists weave different strips of bacon to form a checkerboard before cooking it. Thus, the hamburger will be coated uniformly with bacon.

Additional filling

Onions and gherkins can be added as desired, but there shouldn't be many. They should be cut horizontally into thin circles. To mute the pungent taste of onions, you can leave it in the refrigerator before the cut, and then put in very cold water after cutting.

Sauces
In theory, they shouldn't be added. But if you decide to add them, then the most traditional is ketchup.

Hamburger with onions and blue cheese – an unusual recipe

The recipe for a delicious homemade beef burger. Learn how to make a burger, step by step, with onions, watercress and blue cheeses.

Ingredients

Beef 600 g, minced
Chile 4, finely chopped and seedless
Garlic 2 cloves
Eggs 2
Olive oil 4 tablespoons
Bow 4
Mayonnaise 4 tablespoons
Ketchup 4 tablespoons
Bread 4 round hamburger sandwiches
Cheese 150 g, blue cheese
Watercress 4 bunches
Preparation time 20 m
Cooking time 10 m
Servings 4

Preparation

Add chopped peppers and garlic to the minced meat.
Season with salt and pepper, then knead again in a beaten egg.
Shape 4 hamburgers with your own hands and set them aside.
Heat oil in a skillet with high sides and slowly sauté the onions until brown, stirring frequently to prevent burning.
Until then, mix the ketchup and mayonnaise together and toast the round sandwiches.
When the onions are cooked, remove them from the pan, wash the pan and add some new oil. Cook the burgers for three minutes on each side or until the inside is cooked through.
Place some onion on the base sandwich, add hamburger, cheese, watercress and mayonnaise and serve immediately.

Hamburger with Bacon, Brie Cheese and Cherry Sauce – Original Recipe

If you're looking for new recipes for delicious sandwiches, try this veal burger sandwich with brie cheese and delicious cherry sauce.

For the sauce

Onion 1 small
Cherry, confiture 350 g, 1 can
Vegetable oil 1 spoon
Balsamic vinegar 3 tablespoons
Honey 1 – 2 tsp
Salt to taste
Freshly ground pepper
Cinnamon 1 pinch
Food starch 1 teaspoon

For hamburgers

Bri 150 g
Arugula 1 – 2 handfuls
Bacon 4 slices
Veal 400 g, ground
1 teaspoon parsley, minced
Lemon zest 1/2 teaspoon grated
Salt to taste
Freshly ground pepper
Vegetable oil 2 tablespoons
Bread 4 burger sandwiches with sesame seeds
Preparation time 30 m
Cooking time 15 m
Servings 4

Preparation

For the sauce

Peel the onion, cut it in half and finally into thin strips.
Drain the cherries, collecting about 175 ml of juice.
Heat oil in a large saucepan and sauté the onions over medium heat.
Add cherry juice and vinegar.
Add honey, season with salt, pepper and a pinch of cinnamon.
Let it thicken over a slow flame.
Mix the starch with 1-2 tablespoons of cold water and add it to the saucepan.
Bring to a boil while stirring. Add cherries and let cool.

For hamburgers

Cut the cheese into slices.
Fry halves of bread without butter in a pan
Knead the minced meat with parsley and lemon zest, season with salt and pepper and form 4 large meatballs.
Heat oil in a skillet and sauté the meatballs for about 3 minutes on each side.
Fill the buns with rucola, meatballs, bacon, cheese, and cherry sauce.

Home Big Mac

A fluffy sesame seed bun stuffed with ground beef patties, cheese, lettuce, and a delicious spicy sauce. Big Mac is a famous home-cooked fast food.

Hamburger

The hamburger is undeservedly offended by calling it fast food. There is nothing wrong with this sandwich as long as it is prepared according to the rules. Delicious cutlet, bun and fresh vegetables – well, what could be wrong with that?

Burger “Vegetable hide and seek”

How to make a Vegetable Hide and Seek Burger? Imagine it is very simple. Burgers have reliably entered the diet of many and are very fond of. Povar.ru subscribers are no exception. Let's cook together.

Quick hamburger

This dish is essentially a cutlet sandwich. Burgers are great for a quick and satisfying bite to eat at work or for dinner at home. It is very easy to prepare them, the most difficult thing is to fry the cutlet.

Homemade burgers

Hello to all fast food lovers. Today I will tell you how to make delicious burgers at home using a very simple recipe. Believe me, this recipe will definitely become your favorite! Let's start cooking!

Hamburger on lettuce leaves

Such a hamburger can be called low-calorie, because instead of the usual toasted bun, its basis is lettuce leaves. Here's how to make a hamburger on lettuce leaves.

Spicy turkey burger

Burger prepared for turkey lovers.

Cooking description:

Making a delicious hamburger patty turns out to be the hardest part. I bring to your attention a recipe, after the preparation of which you will no longer want to eat hamburgers outside the house.

Purpose: For lunch / For dinner / Buffet
Main ingredient: Meat / Beef / Minced meat
Dish: Hot dishes / Snacks / Cutlets / Burgers / Hamburger

Ingredients:

Beef – 500 Grams
Breadcrumbs – 5 Tbsp. spoons
Egg – 1 Piece
Salt – 1 Pinch
Pepper – 1 Pinch
Spices – 1 Pinch (oregano, coriander, cumin)

How to make a Hamburger Cutlet

1 The recipe for a hamburger patty should start with minced meat. Only by preparing the minced meat yourself, you can be sure of its quality and freshness. To do this, you need to take fresh beef, wash and dry it. Cut the meat into small pieces and mince it (you can even twice). Add the egg, bread crumbs and spices to the meat, season with salt and pepper to taste.

2 The minced meat must be thoroughly mixed until smooth. It is better to form cutlets with hands soaked in water so that the minced meat does not stick to your hands. They must be made quite thin, a little less than 1 centimeter. The cutlet should be slightly larger than the bun in size.

3 Fry the cutlets in a well-heated pan, preferably with a non-stick coating. About 8-10 minutes will be enough for the cutlets to cook well on both sides.

4 These cutlets can be prepared in advance and frozen. It is best to use baking paper to help keep them from sticking together. Before cooking, they do not require defrosting, you can immediately send them to the pan.

5 Homemade hamburger cutlet is ready. Then you can fry the bun a little, grease it with your favorite sauce, add vegetables, a lettuce leaf and, of course, the most delicate cutlet. That's all, homemade hamburger can be served at the table.

Burger cutlets – recipe with photo

Delicious beef burger patty goes well with other appetizer ingredients. Making it, subject to strict adherence to each step of this recipe, is very simple.

Ingredients:

beef – 800 g;
pork lard – 200 g;
sunflower oil for frying – 3 tablespoons;
salt, pepper – to taste.

Step by step cooking

1 Let's start with meat. To make a classic burger cutlet, you need to buy beef, but with at least 20 percent fat. Ideally, this is a shoulder blade plus a flank. We will add lard to make the steak juicy and soft. Ready-made minced meat is definitely not suitable if you want to make a real burger.

We wash the meat, dry it with a paper towel, get rid of the tendons, cut across the fibers. Grind through a large nozzle of a meat grinder together with bacon.

3 Pepper, add salt just before frying to avoid elasticity.

4 Mix well. We begin to beat off. Put the meat mass rolled into a large ball on a clean surface, raise it higher and throw it back with force. We do these manipulations for about three minutes. The better you beat, the more uniform the consistency and the softer the ground beef patties will be, which is important for a hamburger. We put it in the refrigerator for half an hour or an hour.

5 We take a press or a culinary ring (in the absence of such a kitchen device, cut it out of a plastic bottle). It is advisable to place the tool in the freezer before starting work. Spread the minced meat on a flat surface, make a cake 1-1.5 cm high. Squeeze out the circles.

6 Thin flat cutlets are carefully folded (with your hands chilled with ice cubes) in plastic bags or in a slide, placing parchment paper between them. This is necessary so that they do not stick together and do not fall apart during heat treatment. If you are not going to cook them right now, put all this beauty in the cold.

7 Heat the grill pan to 75 degrees. Don't worry, you can use a regular one. You need to fry on high heat for 5-7 minutes on each side in a small amount of vegetable oil. Do not press and try not to overdry, otherwise you will get a hard cutlet at the exit.

8 We spread it on parchment, let it drain off the fat.

Tip: Beef itself is tough. Therefore, for children, after frying, we recommend stewing the cutlet in the oven in order to achieve greater softness and fluffiness. Another option is to bring it to readiness in a frying pan under a lid over low heat. Check the degree of doneness with a fork, which should easily pierce the meatballs.

The cutlet is ready! But what does it mean without vegetables and sauce? In any supermarket, you will find special sesame buns. Cutting tomatoes, pickled cucumbers or fresh cucumbers into rings, putting a leaf of lettuce and seasoning it all with tomato-mustard sauce, you get a real McDonald symbol.

Decorating and serving options

I'll tell you a secret that these cutlets are not only ideal for burgers, but also delicious on their own. Sometimes I cook them for a side dish – pasta, mashed potatoes, scrambled eggs. They look very impressive when served on a lettuce leaf or with herbs and fresh vegetables.

If you want to make a “homemade” fast food, putting together a burger is not difficult.

Take a hamburger bun or brioche and cut it in half lengthwise. The lower part can be fried a little in a dry frying pan – this way it will not soften under the influence of meat juice.
Place the washed fresh lettuce leaves on the bun (whichever you like will do, you can even use arugula).
Pour in some sauce – for this mix apple cider vinegar or lemon juice, Worcestershire sauce, mustard, mayonnaise. You can also add ketchup if you wish. Place a cutlet on this beauty.
If you want to make a cheeseburger, place a slice of cheese on top of the patty.
Add a couple of fresh tomato slices and two cucumber slices.
Cover with the rest of the roll.

Video recipe for making burger patties

To see how to make the perfect hamburger patties with this recipe, check out the following video. It shows all the stages of the cooking process and gives advice on how to make a dish quickly and tasty.

Cooking tips and tricks

You should not use any additional ingredients for such cutlets. If eggs and a loaf soaked in milk are needed for cutlets in the dough, only meat is enough here.
If you wish, you can experiment with spices: as with vegetable cutlets, curry and Italian herbs are suitable for this recipe. However, many chefs claim that such additives give the dish a specific flavor that is not very appropriate for hamburgers.
If you are preparing the minced meat in advance, shape the patties and transfer them with parchment paper. It is better to store semi-finished products in the refrigerator.
Chill the meat well before cooking so that the minced meat will not lose its consistency.
If you have a lot of time left, keep the minced meat in the refrigerator for half an hour before making cutlets out of it.
The right hamburger patty should be perfectly round. You can use a culinary ring for this. You can make it yourself by cutting off a strip from a plastic bottle. Remember that the cutlets shrink slightly when fried – make them slightly larger than a bun.
Try to divide the minced meat into equal portions – this makes it easier to fry the cutlets.
If you want the dish to be less greasy, add a couple of tablespoons of cold water to the minced meat – this will make it juicier.
To prevent the meat mass from sticking to your hands and board, slightly moisten them with cold water.
You do not need to press the cutlet into the pan – this will make the dish dryish.
After the cutlet is ready, immediately remove it from the pan. You can place the hot dish on a napkin to absorb the excess oil.

Other cooking options

Vegetarians or fasting people don't have to give up hamburgers. For them, onion cutlets, as well as cabbage ones, are quite suitable. Zucchini cutlets are also worth trying in summer.
Fans of culinary experiments will certainly appreciate the dish according to this recipe, prepared with the addition of balsamic vinegar – it will give the minced meat a delicate taste and original aroma.

If you want the cutlets to have a smoky touch, use the rib for cooking them. Another option is to grill the dish.

Many people know that teenagers prefer almost any healthy food to fast food. However, adults, especially men, have not gone too far in this regard in their culinary preferences. It is practically useless to fight them, therefore, as the saying goes, “if you cannot win – take the lead.” If you make a burger patty at home, you don't have to worry about the stomachs of your loved ones.

The cutlets prepared according to this recipe are very juicy and tender. Both adults and children like them and have a wonderful, exclusively meaty taste.

How to make the “Classic American Burger”

Add salt, pepper, 2/3 finely chopped onion, chopped garlic and yolk to the ground beef. Stir thoroughly.

Divide the minced meat into 4-5 parts and form a flat round cutlet from each. Make a small indentation in the middle with your thumb.

Put the cutlets on a flat plate and put them in the refrigerator for about 20 minutes.

Now let's fry the burger patties well in vegetable oil until tender. Can be baked in the oven at 180 degrees or grilled.

Cut the burger buns in half and fry on the grill, dry skillet or toaster.

Lubricate one half of the bun with ketchup, and the other with mustard or mustard sauce.

Thoroughly rinse the lettuce leaves and then dry. We spread lettuce leaves on the bottom of the bun, on top of it – slices of pickled cucumber.

We spread the cutlet.

Cover the hot cutlet with a slice of cheese, spread the tomato slices and onion rings. Onions can be taken raw, or fried.

And cover with the second part of the bun. Bon Appetit!

Cooking burgers – minced meat and cutlets

Well, I suggest starting with minced meat. Be sure to keep it in the refrigerator all the time that you are not working with it, so that the fat does not melt and does not stick to everything around.

Add spices to the minced meat. I am not a fan of adding onions, eggs or bread or anything else to burgers. Only meat and black pepper, only hardcore. Wet your hands with water and stir the minced meat a little. I will also add a little Worcestershire sauce – it goes perfectly with meat and adds an interesting flavor to the flavor. It is difficult to find it in Belarus, but we buy it in Vilnius without any problems. There it is sold in almost every shop, even at the train station.

An important point! You should not crush the meat and break its structure. Yet we do not make dough. Just mix gently, and we will use the biceps and triceps by opening a jar of cucumbers and playing with a cast-iron pan. I found excellent large molds with us, greased them with oil quite a bit so that the cutlet came out easier from there, and filled it with minced meat. I do not advise you to crush it too much, we just form cutlets. The thickness can be made somewhere between 18-19 mm, and a little less in the center – about 13 mm. There you will get a small depression, which will even out when frying. If you make an even cutlet, it can “swell” in the center, but we don't need that. You don't have to use the ruler, we do it by eye. When grilling, you can make the cutlet thicker.

The burger patties are ready, we send them back to the refrigerator, laying them on baking paper (cellophane can be used). Let them lie there for 30-40 minutes and cool well.

Cooking the burger filling

While the meat is cooling, prepare the rest.

My tomatoes and cut into rings.
We open the cucumbers and cut them too. Since the cucumbers are small, I did not cut them across, but at an angle so that the pieces were larger.
Cut the onion into rings. We have cut 2 types of onions for every taste.
We wash the salad and dry it a little.

Beautifully styling to take pictures. Well, or it is possible without the last step =)

Our buns are a little wrinkled, so we tried to “cheer up” one a little in the microwave, as many advise and you know what … Don't do it. The bun has dried up and is no longer usable.

Sauce. This is a separate thing, since there are a lot of options for sauces. Often, one sauce is made with tomato and the other with fatty mayonnaise, but we only used tomato sauce. I personally love mixing ketchup and grain mustard – great for meats. I will not tell you the exact proportions, everything tastes, but it should be exactly ketchup with mustard, not mustard with ketchup =) The consistency guide in the photo.

Frying cutlets and putting together a burger

Heavy artillery appears on the scene – a cast-iron grill pan. We warm it up and slightly grease / sprinkle with oil. Some people prefer not to use oil when frying burgers, but I didn't like this option. Put the cutlet (now you can pre-salt it a little) and fry over medium heat for 5-7 minutes on each side.

No need to crush the cutlet with a spatula! We need the juice to stay inside. As for the turning over: I didn't notice the difference, turning one cutlet only once and the others 4-6 times during cooking. All were equally juicy

To find out the degree of doneness, if you are not wise with years of experience in burgers, you can pick a cutlet. If the juice is clear, and the cutlet is gray-pink, everything is fine. Of course, if you like medium roast, then pink meat and pink juice might suit you too. Just pick first, and then take pictures, and not like mine =)

Fry buns in parallel. Again, someone loves to fry the bun in the burgers pan, but I fried it on a separate one. Just a little, so that the bun turns brown, it begins to crunch a little and it is worse for the sauce to absorb.

The home stretch! Let's start collecting the burger from the bottom up:

1 Bottom toasted bun. Onion.

2 Sauce (someone advises putting the salad first, and then the sauce and meat, so that the sauce and juice from the cutlet do not soften the bun, but my version suits me perfectly). We are not sorry.

3 Put 2 pieces of cheddar on the cutlets at the end, literally for 10 seconds. It is already starting to melt and then we pick up our cutlet and put it in the burger.

Cucumbers.

Tomato (shake off excess moisture and juice to keep it from flowing). And lettuce – here it will come in handy right here so that the roll is not soaked in tomato juice. The second time is the sauce.

Top fried bun.

Hooray, our homemade burger is ready! How do you want to try? I hope so, otherwise Anya and I tried in vain. One such burger is enough to fill you up.

Hope this is not the last recipe from me. If you want more, then support in the comments and reposts in social networks. Bon Appetit!

burger buns
0.5-0.6 kg ground beef
2-3 strong large tomatoes
1-2 onions
lettuce – plain leaf or iceberg
cheddar cheese burger plates
corners
0.5 cups ketchup
granular mustard – 3-4 teaspoons
salt and pepper
Worcestershire sauce (optional) – 2-3 tsp

Mix the minced meat with salt and pepper.
cook cutlets of the right size and put them in the refrigerator.
To make the sauce: Combine the ketchup and mustard in a small bowl.
chop oruchiks and tomatoes, rinse the salad and dry.
fry the cutlets in a pan until tender.
assemble the burger in the following sequence: sesame bun, then onion, sauce, cheddar cutlet, cucumbers, 2 tomato wedges, lettuce, sauce again and sesame bun on top

How to make a real burger at home

I think a lot of people occasionally stop by American establishments (McDonald's, Burger King) to eat a burger. However, it can be cooked just as tasty at home.

At the same time, you can be sure of the high quality of products, the absence of excess fats and chemical flavor enhancers.

I suggest that you first familiarize yourself with individual recipes for making rolls and cutlets. And then we'll look at the options for getting different types of burgers. I also recommend reading how to choose the right meat for minced meat.

Cutlet recipe

Let's start by making cutlets. The burgers are tastier from self-obtained minced meat.

Traditionally, beef is used in the production or combined with pork in a ratio of 4 to 1.

The classic beef burger cutlet consists of 2/3 lean shoulder, tenderloin and 1/3 more fatty flank and neck. Minced meat is best done in a large meat grinder. Before frying the cutlets, it is necessary to hold the meat mass in the refrigerator (to facilitate the sculpting process). To keep them juicy, the chefs add finely crushed ice to the minced meat.

The ideal weight of each cutlet is 100-150 g. If there is a culinary ring, then it is convenient to use it to get even products.

To cook cutlets you will need:

ground beef – 300 g;
minced pork – 100 g;
salt and pepper;
vegetable oil – 0.5 tbsp. l.

Preparation method:

Mix two types of minced meat with your hands, form a ball, beat on the table 6-10 times.
Put the meat mass in cling film in the refrigerator for 40-60 minutes.
Add salt and pepper to the minced meat.
Divide the mass into 100-150 g. If there is a culinary ring, then decorate the products with it.
Fry cutlets in a pan until cooked on each side. Do not press into the pan so that the juice does not flow out. You can make the cutlet to your liking.

Please note that salt and pepper should be added to the minced meat immediately before frying. This will preserve the meat juices and avoid dry cutlets.

Buns recipe

We sorted out the cutlets, now it's the turn for delicious buns. It is permissible not to bother yourself and use store products in cooking. But they are, of course, inferior to fresh homemade buns just taken out of the oven.

By the way, I cook them not only for burgers. They are great as bread rolls for soups, hot dishes and other dishes.

You will need:

milk – 200 ml;
water – 200 ml;
butter – 2 tbsp. spoons;
flour – 5 glasses;
dry yeast – packing (11 g);
sugar – 1 tbsp. the spoon;
salt – 1.5 tsp or to taste;
yolk – 1 pc.;
sesame seeds – 1 tbsp. the spoon.

Preparation method:

Warm milk slightly. Pour it into a bowl and add water (the temperature of the mixture is about 38 degrees). Add sugar and salt, beat with a whisk.
Add melted butter, yeast. Stir and wait until foam appears (10 minutes).
Gradually add flour and knead the dough. Then leave it warm for an hour. It will rise three times.
Knead the dough into two “sausages”, cut them into pieces. I get 12-14 buns from the ingredients obtained.
Form into balls, place on a baking sheet. Press down gently until the discs are about 1.5 cm high. Leave for 10 minutes.
Brush with egg yolk with 1 tbsp. spoon of water, sprinkle with sesame seeds (optional). Oven at a temperature of 180-200 degrees for about 20-25 minutes, based on the characteristics of the oven.

It is important not to overexpose the buns, otherwise the crust may turn out to be of increased hardness.

However, in some cases, this option is even better – for example, when making “Sloppy Joe”, where you want baked goods that hold the filling well.

Hamburger bun

It takes experience and skill to bake the best quality buns. It is better to buy buns. They are sold in most stores. As a rule, they are packaged in several pieces – an even number. Oddly enough, the store even has a choice. I settled on very fresh large sesame buns – they are more suitable for big maca, but they turned out great with the homemade burger. It is better if the buns are very fresh, since then they become a little tough.

Ready-to-use sesame burgers for burgers
Usually hamburger buns are cut in two. But in more complex dishes, they are cut into three parts. I read somewhere that in a traditional fast food restaurant cut bun, the lower part is called heel, the middle club and the top with sesame seeds. So that the bun does not crumble, it is better to cut it with the sharpest knife of a large size and do not press it against the board, but cut it literally “by weight”.

Cut each bun into three pieces
All parts of the homemade burger bun should be lightly fried. If you have a toaster, great. But a homemade skillet is also great. Without greasing the pan, easily fry all parts of the bun for 1 minute on each side. Moreover, there is no need to fry the top and bottom. Put the lightly fried bun on a plate, trying not to confuse parts from different buns.

Easy to fry buns on a grill or skillet

How to fry burger patties

Usually, beef or a mixture of beef and pork is used to make burger patties. The meat must be sufficiently fatty, or a little beef fat must be added to the minced meat. Any fillers, additives – especially eggs and bread, are contraindicated. The right burger contains only meat cutlet. If the meat has been frozen, it must be transferred from the freezer to the refrigerator compartment in advance.

Pork and beef for cutlets
Grind all the meat twice with a meat grinder. If the meat is not fat enough, add a little beef fat and grind it also with a meat grinder. Season the minced meat with a pinch of salt and pepper, add 0.5 tsp. coarsely ground sweet dry paprika. Mix the minced meat thoroughly until smooth. If for some reason it seems to you that there are not enough spices, it is better to add additional pepper after frying. In addition, the flavor of the sauce affects the burger more than the spice in the meat.

Grind the meat into minced meat, add fat and spices
Forming cutlets is easy. There are many presses and devices for forming cutlet blanks. At home, in its simplest form, you will need two cutting boards, thin polyethylene and a round cylinder, which is usually used to form dough pieces for dumplings. There is a subtlety here. Usually, a meat cutlet shrinks a little when frying, and the size of the cutlet will be 1-2 cm smaller than the diameter of the mold. This is worth considering. Although, when you serve a homemade hamburger to the table, no one will pay attention to the fact that the diameter of the cutlet is slightly smaller than the size of the loaf.

Minced meat must be kneaded very well until smooth
Spread a piece of polyethylene on the board. Divide the minced meat into 4 parts. Put one part on polyethylene and spill it with the palm of your hand. Cover the minced meat with a piece of polyethylene and press down with a second plank. The final thickness of the hamburger patty should be 8-10 mm. However, there are also thinner products and monster cutlets, as thick as a finger. Cut out a round workpiece from the minced meat with a cylindrical notch, remove the excess minced meat and reuse. Minced meat does not stick to polyethylene. For the convenience of frying, it is better to freeze the cutlets.

Form round blanks for cutlets
Before the formation of homemade burgers, the cutlets must be fried so that they are ready by the time they are served. Preheat a flat-bottomed skillet well. Lubricate with oil or any fat – no need! Hamburger patties are fried on a dry grill or skillet. By the way, the frozen cutlet fries even better and is less prone to deformation.

Fry cutlets in a dry hot skillet
Put the cutlet on a preheated skillet and fry for 3-4 minutes. Do not be afraid – minced meat does not stick to a hot frying pan. Use a spatula to turn the cutlet over and fry on the other side. If you think it's necessary, you can turn the cutlet once more for better frying. After that, if necessary, you can additionally salt and pepper the cutlet.

Fry the cutlets until tender

How to make homemade burger sauce

Burger sauce, especially for famous ones, has always been shrouded in secrets, legends and speculation. If you look, most of the famous sauces are a variety of Thousand Islands dressing – Canadian-American sauce, salad dressing, and even salad. It is hardly worthwhile to accurately reproduce it, it is enough to take it as a basis, adding or removing certain components. Usually, such a sauce is a mixture of mayonnaise, sour juices, cream and chili, some kind of tomato – more often ketchup, Tabasco. Pickled vegetables, onions, sometimes garlic and nuts, herbs are often added to it.

Mix all the sauce ingredients in a bowl
I made a hamburger sauce with simple and affordable ingredients, and it made the burger extremely tasty. The basis is ready-made commercial or homemade mayonnaise. By the way, it is easily prepared from egg yolk and vegetable oil, the principle is the same as for aioli sauce. You need 3 tbsp. l. mayonnaise, to which add 1 tsp. ready-made mild mustard with seeds – it is called “French” or “Dijon”. Add a pinch of salt and 0.5 tsp. red sweet pepper, 1 tsp. sugar and finely chopped gherkins. Add a pinch of granulated dry garlic and stir. Next, dilute the sauce with marinade from a jar of gherkins to the state of kefir. The sauce should be noticeably sour and spicy.

Prepared burger sauce

How to shape a homemade burger

To make your homemade hamburger juicy and tasty, you should include green lettuce or oaklif in the filling. Iceberg lettuce can be used, but then the recipe for the burger will look like a big mac. Cut a small ripe tomato into very thin slices. Cut white sweet onions into strips and pickle in lemon juice or grape vinegar. Pickled gherkins – sold in any store. Well, and processed cheese – cheddar, packaged in portioned packaging, just for one homemade hamburger.

Vegetables and burger cheddar
First of all, chop the gherkins, onions and tomatoes – put them separately in bowls. Wash the lettuce and fry the cutlets. This is provided the buns are already fried and ready to use. Grease all slices of the roll – white side, with sauce. As they say, don't be sorry. Each bun should have four surfaces greased.

Grease buns with sauce
Form the top of your homemade burger first. Spread thinly sliced gherkins over the middle. Usually, each hamburger recipe recommends how many slices you need, but more often than not, the “standard” cucumbers are not used in home cooking, but the ones that are available on the market. Therefore, simply spread thinly sliced gherkins all over the bun.

Arrange the gherkins and white onions
Sprinkle and distribute 1 tsp evenly. lightly marinated white sweet onions. If the onions are unacceptable, you should make the sauce a little sour – add a few drops of lemon juice or grape vinegar, otherwise the burger will be rather bland. Put 3-4 cups of tomatoes on top – very thin. Then 2 leaves of lettuce, washed and dried from drops of water. Cover the vegetables with the top of the bun, called the crown.

Arrange tomatoes and lettuce
In the meantime, minced meat patties have been fried and are ready to use. Carefully, using a spatula, put the finished cutlet on the bottom layer of the bun – heel. It's not at all scary if the diameter of the cutlet is less than a bun. Unpack the square slice of melted cheddar cheese and place the cheese on top of the hot patty. The cheese will begin to melt slightly from the heat of the meat. Immediately cover the cutlet and cheese with the already formed top.

Place the cutlet and cheese on the bottom

How to serve a homemade burger

The freshly cooked hamburger is still warm and does not need to be reheated. If it has cooled down, it can be heated in an electric oven or oven. Do not use a microwave – vegetables will heat up. If you cook hamburgers just before eating, you don't need to heat them. For my taste, a glass of tomato juice is enough for such a burger.

Homemade burger with sauce, meat cutlet and vegetables
These sandwiches are often served with fries, sauces and salads. I remember how in Arizona we were served a “signature” or homemade burger the size of a plate, with a bunch of delicious potatoes and a sumptuous salad with pear and blue cheese. There is no limit to perfection and imagination. Children are very fond of hamburgers and cheeseburgers, it is worth learning how to cook them. And when asked how to make a homemade burger, you will proudly tell your recipe, with its nuances and ingredients.

Sloth Joe

The burger got this name due to its unusual appearance and sauce, which is used in cooking.

In this case, a cutlet is not formed from the minced meat; the meat mass, stewed in sauce, is put into the burger. The product turns out to be very juicy.

You will need:

ground beef – 500 g;
sweet pepper – 1 pc.;
onion – 1 pc .;
mustard – 1 st. spoon;
tomato paste – 3 tbsp. spoons;
sugar – 2 tbsp. spoons;
salt pepper;
garlic – 2 cloves;
water – 3 tbsp. spoons;
salad – 2-4 leaves;
rolls – 2-3 pcs.

Preparation method:

Cut the peppers into cubes, finely chop the onion and fry the vegetables in a pan. When the onion turns transparent, add the minced meat. Bring to readiness, stirring evenly.
Mix mustard, tomato paste, sugar, salt, pepper and water separately. Combine the sauce with minced meat and simmer over low heat for 10 minutes.
Allow the filling to cool. Grate the garlic finely and stir in. Cut the buns in half, put on a leaf of lettuce (or other greens), on top of the minced meat. Add cheese if desired.

Chickenburger

A chicken burger can be made with poultry fillets or minced meat. In any case, it turns out delicious.

Frying meat in batter adds spice to the dish.

You will need:

chicken fillet – 2 pcs.;
egg – 1 pc.;
flour or breadcrumbs – for batter;
tomato – 1 pc.;
rolls – 2 pcs.;
lettuce leaves;
tomato sauce – 3 tbsp. spoons;
butter – 30 g;
yogurt – 3 tbsp. spoons;
mayonnaise – 3 tbsp. spoons;
garlic – 1 slice;
green onions – 4 pcs.;
pepper, salt.

Preparation method:

Make a sauce – mix yogurt, finely chopped green onions and garlic, mayonnaise, salt, pepper. Let the sauce stand.
Beat the egg separately. Salt and pepper the breasts, dip in an egg and roll in flour (or breadcrumbs). Then fry over medium heat until tender. If you are using minced meat, fry the formed cutlets in batter until tender.
Place the buns in the oven and heat until golden brown.
Add tomato sauce and butter to the pan. As soon as the butter is melted, roll the chicken into the mixture.
Cut the tomato into small pieces and start assembling the burger. Place a leaf of lettuce, chicken breast, tomato on the bottom half of the roll, and grease the top with sauce.

Fishburger (fish)

You can also make a burger that replaces the meat cutlet with fried fish.

You will need:

fish fillet (any) – 200 g (I like tuna or salmon);
seasoning – 2 tsp;
lemon juice to taste;
roll – 2 pcs.;
cheese – 2 thin slices;
tomato – 2 pcs.;
lettuce leaves – 2 pcs.;
garlic sauce – 2 tbsp. spoons (you can combine mayonnaise or sour cream with garlic).

Preparation method:

Cut the fish into pieces the size of the buns. Marinate in lemon juice and spices for 2 hours. Next, fry each side in a pan for 15 minutes without oil.
Fry the cut buns until crisp. Grease the bottom half with garlic sauce. Then put the finished fish, season as desired. Then add thin slices of cheese, on which to spread the sauce again. Place a leaf of lettuce and a tomato cut into a circle on top. Cover with the rest of the roll.

With shrimps

A burger with seafood, for example, with shrimps, turns out to be quite unusual.

You will need:

shrimp – 500 g;
stalked celery – 1 pc .;
buns – 6 pcs.;
half carrots and onions;
dried dill;
garlic – 2 cloves;
bay leaf – 1 pc .;
cucumber – 1 pc.;
tomato – 2 pcs.;
green salad.

Preparation method:

Dice celery, carrots. Fry with garlic, bay leaf, herbs, ground pepper for 5-7 minutes.
Chop the cucumber and tomato into circles.
Grind shrimp in a food processor or chop finely, mix with cooled fried vegetables. Make 6 cutlets from the resulting minced meat, spices – to your taste. Fry for three minutes on each side. Cutlets can be cooked in batter, having previously rolled them in breadcrumbs or flour.
Also, if you wish, fry buns, collect burgers with cucumbers, tomatoes, salad.

Vegetarian

Consider a meatless vegan burger.

You will need:

bun – 2 pcs .;
chickpeas – 2/3 cup;
bran – 1 tablespoon;
oatmeal (instant) – 2 tablespoons;
onion – 1 pc.;
cauliflower – 3-5 inflorescences;
ketchup – 1 tsp;
dijon mustard;
cucumber – 1 pc.;
tomato – 1 pc.;
lettuce and basil leaves – 2 pcs.;
flour for breading – 2 tablespoons.

Preparation method:

Boil chickpeas. Until cooked, it should boil for about 40 minutes. Dissolve instant oatmeal, pour boiling water for 5 minutes.
Finely chop the onion, mix with chickpeas, oatmeal, salt and pepper. Grind everything with a blender.
Then add boiled cauliflower (raw potatoes can be used) for juiciness. Use a blender again. Make cutlets from the resulting mixture, bread in flour and fry until golden brown.
Cut up the buns, brush one side with ketchup and Dijon mustard. Put salad, cutlets, basil, cucumber and tomato rings, cover with the second part.

Sources used and useful links on the topic: https://mirvkysa.ru/gamburger-poshagovyj-recept/ https://povar.ru/list/gamburger/ https://povar.ru/recipes/kotleta_dlya_gamburgera-15600.html https: //takioki.life/kak-pozharit-kotlety-dlya-burgerov-po-poshagovym-retseptam-s-foto/ https://www.alizy.club/myaso-i-ptitsa/kotlety/dlya-burgerov.html https://povar.ru/recipes/klassicheskii_amerikanskii_burger-50051.html https://hungryboyfriend.ru/recipe/domashnij-burger/ https://farsh-recept.ru/zakuski/burger-retsept-v-domashnih-usloviyah https://www.djurenko.com/cooking/zakuski-i-sousy/domashnii-burger.html

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