Classic burgers

Classic burgers

Category: Others

Ingredients:

Beef	500 g
Egg	1 PC
Bulb onions	1 PC
Grated rusks (	1/4 measuring cup (as from HP)
Worcestershire or soy sauce	1 tbsp. l.
Garlic	1-2 cloves
Salt pepper

Cooking method

• Found a recipe for a classic hamburger on an American culinary site. I decided to adapt it for "Master Pilaf" and cook it. I report the results (and I also need advice from experienced chefs - there was one problem).



• I threw meat, onions, garlic into a meat grinder; further into the resulting minced meat added an egg, sauce, salt, pepper, grated and sifted crackers. He mixed everything thoroughly.


• I made 4 hamburgers from minced meat (see photo 1). I switched on the "Master-pilaf" in the "frying" mode (after pouring 2 tablespoons of sunflower oil into it), after the indicator went out, I laid out the hamburgers.


• Fried on the "frying" mode for 15 minutes, turning over regularly (every 3 minutes).


• There was a problem: two hamburgers fell apart for some reason, and the remaining 2 turned out fine (see photo 2). A question for connoisseurs: what is the problem - maybe due to the fact that I was too lazy to grate crackers, as expected, but took 2 times less - not ¼ of a measuring cup, but only 1/8 ??


• Tell me, please ... Maybe it was worth adding buns soaked in milk?


• 


• But the resulting 2 hamburgers exceeded all expectations !!! (Although it is immodest to say). I tasted them (ate right away) with "Heinz" ketchup (chili + Jalapeno pepper).


• The taste is strikingly different from traditional homemade cutlets, which always contain a fair amount of pork meat from naf-nafs, nif-nifs and other snouts.


• The difference is both between the films of Sergio Leone with the young Clint Eastwood (films unfairly called "macaroni westerns") and films produced in the GDR with Goiko Mitic in the lead roles. Lean and courageous, with a hint of barely hidden brutality, beef hamburgers with a grill flavor (smoke of a cowboy fire?) And ... fatty, heavy homemade cutlets leading to atherosclerosis and provoking home drinking (remember how Pushkin said: "Thirst asks for more glasses to pour hot fat cutlets "...).

Cool recipe!
With a touch of forbidden secrets (like the composition of Coca-Cola).

And so as not to fall apart: a little more eggs, or 1-2 tsp. starch.

[Owl]

Owl, recipe as always!
I think Uncle Sam is right: you need to add 1-2 eggs to keep the hamburgers from falling apart.

[Owl]

Owl, recipe as always!
I think Uncle Sam is right: you need to add 1-2 eggs to keep the hamburgers from falling apart.

Thank you, Yana, thank you, Uncle Sam. That is, it turns out that even 2 more can be added to the 1 egg mentioned in the recipe? So there can be as many as 3 in total? Will this not have any negative effects on the taste of the dish - will it taste like an omelet, for example?

[Owl]

Owl, you need to add one more large egg or two small ones to one egg in the recipe.

Will this not have any negative effects on the taste of the dish - will it taste like an omelet, for example?

No, everything will be fine. There will be no omelet flavor.

[Owl]

Owl, you need to add one more large egg or two small ones to one egg in the recipe.

I understood everything, I'm taking it into service. Thank you very much, Yana.

I make minced meat for grilling hamburgers much easier.

For 1 kg. lean ground beef 2 large onions, chopped with a knife, salt and your favorite spices to taste (I add granulated garlic, grill seasoning, Italian herbs, a little suneli hops and curry). Sometimes I add chopped fresh herbs (dill and cilantro), sometimes not.A little cold water - a quarter to a third of a glass. I knead for a long time, several times quite strongly I throw the whole minced meat into a bowl - it becomes more plastic.

With wet hands, form large flat cakes and bake on a grill or grill pan, lightly oiled with olive oil, for 3 minutes on each side.

That is, everything is much simpler. Thanks to the large amount of chopped onions, they are very juicy and do not even think of falling apart. The absence of eggs and rolls is also not reflected on the taste (checked).

Then each hamburger, along with a slice of cheese, is placed in a round bun, cut lengthwise and greased inside with ketchup, the bun is warmed up under the grill and on the table

Yeah, thanks, Alexandra, I will.

[Guys]

Guys, who will tell you what grinding (coarse, fine, pasty, chopped) should be minced cutlet for cooking correct) hamburgers?

[Owl]

OwlThanks for the tip. Cooked hamburgers today. Everything is fine and nothing has fallen apart. I did not respect the proportions. I took only the ingredients on the list. Focused on the appearance of minced meat. I think the secret is simple - 1. liquid / meat ratio. 2. must be well mixed. very well. 3. Must mature for at least an hour in the refrigerator.

what grind (coarse, fine, pasty, chopped) should the minced cutlet be for making the right) hamburgers

I like big. but mono and normal average.