American burgers

Category: Meat dishes
American burgers

Ingredients

Burger:
Butter 2.1 Art. l.
Flour 1 tbsp. l.
Whole milk 1 tbsp.
Coarsely grated cheese 340 g
Grated parmesan
(did not add)
1/4 Art.
Kosher salt and
freshly ground black pepper

Cooking method

  • Melt the butter in a heavy-bottomed saucepan. Add 1 tablespoon flour. Mix well. Add milk, increase heat and cook, stirring constantly, until slightly thickened, about 5 minutes. Remove from heat and add cheese, stir to melt, add Parmesan, season with salt and pepper to taste. Keep warm.
  • Pickled red onions:
  • American burgers
  • 1 1/2 cups red wine vinegar 1/4 cups water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 medium red onion, peeled, thinly sliced
  • I had white wine vinegar, white onions. Made 50 to 50 dry red wine + wine vinegar. A little water, sugar. Great bow turned out. Perfect for barbecue.
  • Slaw
  • American burgers
  • 1 glass of mayonnaise (made my own) 1 glass of sour cream
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 2 small pinches of salt
  • 2 teaspoons of mustard
  • 2 healthy pinches of parsley
  • Freshly ground black pepper
  • chop cabbage, chop carrots
  • In a large bowl, combine mayonnaise and sour cream. Add sugar, lemon juice, salt and mustard. Mix everything well. Add parsley and pepper to taste. Add cabbage and carrots. Refrigerate.
  • Red hot sauce with wine made according to this recipe
  • Source (Carolina Style BBQ Sauce)
  • Buns
  • American burgers
  • Recipe
  • for a dozen buns
  • Opara
  • 150 g bread flour
  • 0.2 g fresh yeast
  • 100 g water
  • Dissolve yeast in water, mix with flour and leave to ferment for 12-15 hours at 24C. During this time, the dough will grow 4-5 times its volume and begin to sag.
  • Dough
  • all dough
  • 440 g bread flour
  • 12 g fresh yeast
  • 12 g salt
  • 24 g sugar
  • 45 g butter
  • 22 g milk powder
  • 280 g of water (my flour took 350 g of water to get the dough of the correct consistency)
  • Knead for 5 minutes at 1st speed. Then knead the dough intensively until the gluten is fully developed. It took me 8 minutes in the Electrolux mixer at the highest speed. 1 hour of fermentation. 20min pre-proofing, 1.5h final proofing (it took me 1h 20min). Brush with egg, trim with sesame or poppy seeds. Furnace 15 min at 400F.
  • American burgers
  • American burgers

Note

Throwdown's Green Chile Cheeseburgers
Recipe courtesy bobby flay
Queso Sauce:
(translated by google)
a source 🔗

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