Surprise baked burgers

Surprise baked burgers

Category: Meat dishes

Ingredients
Minced pork	500 g
Salt	10 g
Black pepper
Parsley
Egg	1 PC.
Bulb onions	100 g
Garlic	2 cloves
Rye bread	100 g
Milk	100 g
Cream cheese	80 g
Bacon	200 g
For breading:
Corn flour	50 g
Salt	1/4 tsp
Garlic powder	1 tsp

Cooking method

• Cutlets with a secret inside - with a slice of cream cheese. The cutlets are rolled in corn breading, which gives them a yellow color and a light crunch. Fried bacon flaunts on top!
• We bake in the oven on a baking sheet with holes to make the cutlets more useful - the fat does not accumulate, but flows away.
• And one more thing: rye bread. In combination with garlic, it betrays a kind of "masculine character" or something to taste. If I can say so about the cutlet
• The number of ingredients is selected so that the cutlets are very soft, but at the same time keep their shape and do not crumble.

• chop onion, garlic

• Soak rye bread in milk for a few minutes. You can use a meat grinder, food processor, or hand blender. The main thing is to get a homogeneous mass.

• Add the egg, salt, pepper, chopped parsley, the resulting bread and onion mixture to the minced meat and mix until smooth using the "K-nozzle" or by hand. Well-mixed has a filamentous structure.

• Cut the cream cheese into cubes of about 8-10 g each.

• Bacon - thin slices

• With the help of an ice cream spoon, put out the same balls of minced meat.

• We take a meat ball in our hands and make a depression on the flat side. We put cheese in it. Press the flat side of the other ball. Lightly crush and smooth the resulting cutlet.

• For breading, mix medium-ground corn flour, salt and garlic powder.

• Roll the breaded cutlets and place them on a perforated baking sheet or wire rack. The grill will allow us to get rid of excess fat during the baking process, thereby making the patties healthier.

• Put a slice of bacon on top of each cutlet and lightly sprinkle it with salt and black pepper.

• Place the baking sheet with cutlets on another baking sheet with a cup of water. This will prevent dripping fat from burning and giving off an unpleasant odor. We bake at 190C for 30 minutes. The temperature inside the cutlet should reach 78C.

• These cutlets are good either hot, warm or cold. Eat to your health!

The dish is designed for

8 large cutlets

Time for preparing:

1 h

Cooking program:

oven

[L-olga]

L-olgahow interesting it is about rye bread to try to make

chop onion, garlic

The recipe is interesting. Question about the first photo: onion with garlic - it's understandable, but what's so red there?

[L-olga]

The recipe is interesting. Question about the first photo: onion with garlic - it's understandable, but what's so red there?

And these are the leftovers on the bowl from carrots and peppers from the previous dish, which I cooked that evening))))

Added on Monday 31 Oct 2016 02:02 PM

L-olgahow interesting it is about rye bread to try to make

Yeah, black bread is good for pork, veal and beef. And also a sprinkler. But the men do not recognize him)

[L-olga]

L-olga,
What kind of bacon do you use? This affects the taste of the finished dish, so I would like to KNOW EXACTLY.
Thanks in advance

[L-olga]

L-olga,
What kind of bacon do you use? This affects the taste of the finished dish, so I would like to KNOW EXACTLY.
Thanks in advance

I prefer raw, thinly sliced ​​bacon. The one that in the store is cut thinly on slicers. Ideally, the piece should be thin and long.So, to "wrap" the whole cutlet. But this time I couldn't buy one, so I just limited myself to pieces.

[L-olga]

L-olga,
That is, the usual, raw LAT with streaks of meat?
Not boiled, not salted, not smoked, not dry-cured?

[L-olga]

L-olga,
That is, the usual, raw LAT with streaks of meat?
Not boiled, not salted, not smoked, not dry-cured?

Yes, raw. But on the contrary, I prefer meat with veins of bacon, and not vice versa)
But this is my personal choice)))) but it is this piece of pork that is meant.