Secret burgers
Today I'm going to surprise you with the cutlets. Yes, Yes, the usual cutlets. Classic, pork-beef. I also thought that know how to cook them, until I saw the episode "All Bodo relish" Pro chops with a wonderful cook and Sergei Kalinin. He taught me how to cook the perfect meatballs without cracking and juicy. Come on, reveal all the secrets. A young housewife to read.


  • Pork

    250 g

  • Beef

    250 g

  • Baton

    100 g

  • Cream

    30 ml

  • Onion

    1 piece

  • Egg white

    1 piece

  • Black pepper

    0.5 tsp

  • Bread crumbs

    3 Tbsp

  • Oat flakes

    3 Tbsp

  • Salt

    0.5 tsp


Beef and pork take in the proportions of 1:1. Beef cutlets gives a pronounced meat flavor, and the pork adds juiciness and tenderness. For pig parts is to take the neck. In the neck the right amount of fat, which is to give juiciness.
Few clips of the veins in front of the grinder. Why? The grinder will grind all. But don't be lazy and all the trim. Then the finished dish will be more tender and it won't be caught off solid pieces. Veins I not throw. Freeze and when cooking broth wrapped in gauze and thrown into the pot that was more fat.
For the stuffing cakes take the grill for meat grinder with large holes. To the ground beef will turn out like the pieces of meat. Even better to make chopped beef with two knives. How else will post the recipe of dolma and it will describe how to do minced meat.
Important point – bread. In the process of making the bread soaks up the meat juice remains inside the chicken. The perfect balance of bread and meat cutlets – 20%. We have 500g, then the bread should be 100 g. Is to take the baton, because it is the least acidic kind of bread. I had a small muffin. The bread should be stale. Fresh bread will give the cutlets an unpleasant stickiness. So take stale or crackers. Don't fill it with milk and cream. In addition to the creamy taste they give the meat viscosity. The amount of cream in the ingredients I brought probation. Leave our bread soak and do some stuffing.
Onion peel and cut into pieces for mincing. Need onion for flavor, juiciness and unique texture of meat.
Meat skip through Mincer 2 times. During the second run add the onion.
Naturally, sprinkle with salt and pepper.
Our bread is sufficiently soaked, so wring it added to the stuffing. Knead well.
And then, probably, you will ask me: "Hey, dear, what's for burgers, and when the same eggs!!!" La La La La La La La! Patience, calmness, now they will NOT APPEAR! In fact, egg protein, make the meatballs too dense. We don't need them. It makes sense to put eggs in the stuffing from poultry and fish because it is less dense. In the pig-beef eggs are not added and so it is thick enough when frying do not fall apart. But to beat the stuffing is necessary. Why collect the stuffing into a ball, raise and throw into a container in which we cook the meat. Repeat about 12-15 times. Because of this stuffing "knocked out" all the micro air bubbles. The structure of the meat will noticeably change after the beating.
To check the meat for salt and seasoning, roll a small ball, put on a coffee saucer and send them for 20-30 seconds in the microwave. Try and adjust the taste if necessary
Wet hands in water and form a cutlet first in the hands.
Then trim with a knife on the Board.
Reveal another secret. To ensure that the chicken does not burst during frying, they need to be in front of the batter to grease with egg white. It forms a pellicle, which will keep the meatballs intact. I have a protein defrosted. When any dish is used only the yolk, the protein I freeze in silicone molds. And use when needed. Here it is now
Of course, you can planirovat in the usual breadcrumbs, but I prefer to mix them with cereals 1:1. You can take sesame, only not roasted. Fry in a pan, and fried to burn.
Burgers need to fry in well hot oil without a lid. The temperature of the oil is easy to check using a wooden spoon. Drop it in the oil and if around the blade began to form bubbles the temperature is just right. The amount of oil should be relatively large, It should reach one third or even half of the patties. In this case, the meatballs cooked through. Fat will not be because, in hot oil, they immediately form a crust. It will not penetrate the oil. You want to cook on medium heat for about 3-4 minutes on each side. Then, of course, spread on paper towel to remove excess fat. There are even more dietary option: fry on all sides on a dry or lightly oiled frying pan until Golden brown, then bring to readiness in the oven (about 15 minutes at 180 degrees)
All can be served!
Garnish choose for yourself and your family will certainly appreciate the result!
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