Description
Why Vargashinskiy? Apparently, the burgers got its name from the eponymous village Vargashi that in the Kurgan region. More accurate information, unfortunately I do not possess. This dish I know from early childhood under this name. These burgers were cooked by my mother, grandmother, great-grandmother... Delicious burgers from my childhood! Come on in, help yourself! For the advice want to thank Daria (Dasha M.).
Ingredients
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Minced meat
500 g
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Sauerkraut
250 g
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Chicken egg
2 piece
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Onion
1 piece
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Salt
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Black pepper
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Bread crumbs
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Vegetable oil
Cooking
Finely chop the onion and fry in a small amount of vegetable oil for a few minutes.
Sauerkraut chop. Pressing the brine from the cabbage (not cabbage braised in the brine)
Add the cabbage to the onions and simmer 10-15 minutes on medium heat until liquid evaporates and cabbage is tender. Vegetables cool slightly.
To the meat add the vegetables, one egg, pepper, a little salt (salt-be careful because cabbage are already salty) and mix thoroughly.
In a Cup whisk the second egg. In another Cup, pour the breadcrumbs (always crumbs sifted through a large sieve, so that the breading did not get large pieces)
From the meat to form small patties, dip each in egg and then in breadcrumbs. Fry the meatballs in small amount of vegetable oil on medium heat for 4-5 minutes. Flip and cook the patties under the lid for another 4-5 minutes.
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