Description
Today I want to share with you, dear cooks, the secrets of cooking a delicious homemade burgers, it is known that the Foundation of a family meal is a delicious pastries, homemade soup, borscht, rassolnik, and of course homemade burgers.
Ingredients
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Pork
500 g
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Beef
500 g
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Onion
250 g
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Bread
150 g
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Vegetable oil
4 Tbsp
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Black pepper
-
Salt
-
Water
-
Bread crumbs
1 cup
Cooking
Fatty pork cut into pieces. Similarly to do with beef.
The prepared meat must pass through a medium or fine grid, it is best if it is small grid. Minced, passed through the small grille, will have smaller, more homogeneous structure.
We got two kinds of stuffing: pork and beef.
In the recipe we will work with meat weighing 1 kg.
For cooking meat for meatballs, we need onions, it will add juiciness and flavor to our meatballs. Of cooked meat we need 220-250 grams of onion.
Onions cut into pieces.
For the stuffing we will need bread. The bread will give the patties flavor, softness and fluffiness.
From bread to cut the crust, put in a bowl, add boiling water, approximately 1/2 Cup, then squeeze the bread and skip the slices of bread through a meat grinder together with onion.
In a bowl, add the ground beef, add bread-onion gruel.
Add salt to taste and black pepper. Ground meat, knead well, to beat. If the meat you get thick consistency, you can add some warm boiled water. Why water and not milk? Milk stiffens the cutlets. If you prefer the cutlets with extra ingredients such as garlic, carrot, cabbage, zucchini, some pumpkin, more spice, you can calm to add them. Sometimes I ask the question: why not added the egg? The fact that the egg white stiffens the meatballs, the minced meat cutlets don't need it, burgers without it will not fall apart and the form will not lose. Egg need in the fish mince, fish cutlets, it is for a bunch.
Moisten hands with water, formed into a cutlet, sprinkle it with breadcrumbs on both sides. Lay the cutlet on a cutting Board. You may not use all the stuffing, and cook only the desired number of cutlets.
Prepared cutlets for frying. I want to note: before you begin frying the cutlets, you have molded all of the burgers, otherwise it may happen that the first few chops are well roasted and have a desired color, and the latter are still not ready.
In a pan, add 4 tablespoons of vegetable oil, put the patties, turn on the fire. Fry the meatballs on medium heat until Golden brown on both sides.
Then the pan with the meatballs cover with a lid, reduce the heat to low and bring patties until tender. The willingness of the meatballs to check by pressing with a fork to burgers: if the juice is light, cutlets are ready.
For a side dish you can serve: mashed potatoes, French fries, boiled potatoes, rice, buckwheat and pea porridge, steamed vegetables. The finished dish pour over sauce. Bon appetit!
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