Heart classic Burger - a juicy beef Patty. Rest on the "classics" are not affected and placed solely on the taste. Meat for the stuffing should consist of three quarters of lean beef and quarter beef fat. The meat is sent to market (not necessarily the one in the picture, and closer to home))). So it will be more confidence in the quality of the meat.

Buy a piece of fresh beef, and ask the seller a piece of beef fat (Rostov/D fat you will, most likely, for free). Bought mince, tighten with cling film and put into the fridge until tomorrow.

For crispy on the outside and juicy on the inside burgers we need it well chilled beef. Of meat from frozen or fresh meat, nothing tasty will not work. There is always the opportunity to compare our taste with a hamburger from McDonald's of frozen meat and "100% beef".

So, we have a well-chilled ground beef with no salt/pepper (otherwise the meat will darken, give juice and will turn out tough), onion, and other additives. A well-heated grill pan lightly grease with vegetable oil (for the first burgers, then enough fat from cutlets). Generated from minced flat Patty and fry for 5-7 minutes on each side. The main thing is not to overcook, does not roast to the point not so bad. Once the side edges are blackened, remove, even if the center is still pink meat. Sprinkle with salt and pepper on both sides and remove to a container with a lid to "reach" at room temperature. 5-10 minutes cutlet evenly soaked with juice, the excess fat will drain. And don't forget before frying the cutlet in the center of finger pressure to make the notch, then the cutlet will not "bend" in the pan.

Splashing when frying chicken is very hard and dense cover to cover is impossible. My way of dealing with the scourge, sprinkle (do not roll in breadcrumbs, and how to season with salt) cutlet pan-fried ground crackers of malt bread (ciabatta, for example). Dry bread from other bread (with added eggs as sliced loaf) will burn, forming a black crust.

In parallel with the hot meatballs, prepare the other ingredients. Start with slicing onions. If You have onion white or red, pickle: pinch of sugar, sprinkle with vinegar, stir. While the rest zagotovil, onions marinated. If using shallots, pickling is not necessary. Cut into slices pickled cucumber (that's salt, not pickled or fresh). Sliced rings of tomato. Cheese cut into thin slices, a convenient ready-sliced cheese for sandwiches, if there are no suitable Emmental, mozzarella, etc. Use iceberg lettuce leaves or Chinese (Beijing) cabbage. Lettuce is not suitable (from the warm cutlets he'd go all soft, no longer crack).

The bun for the Burger should be "bun Burger". I'm in the stores met only imported moulded in several pieces, Rostov/D in network "METRO". No round rolls, even sprinkled with sesame seeds from the bread Department are not suitable. The loaf should perform the function of the shell, and not to kill the taste of the filling. A loaf of bread cut in half, cut slightly dried in a hot pan without oil. So it won't get soaked, and to unravel after the first bite.

Well, enough of the theory! Now collect our Burger! Let's go: the lower part of the bread /mayonnaise and ketchup (0.5 tsp)/onion/lettuce/sliced tomatoes/slice of cheese/ Patty/ketchup (and better sauce HP)/slices of pickle/lettuce/top half of bread. Gently press on top. Ready!

Today our Burger turned out like this. And you can dose and match components to your liking. The main thing – properly prepare the chicken and buy the right bread. And try the HP sauce instead of ketchup, you will not regret (Rostov/D in the network, "OK"). I hope this long text will be useful. Bon appetit!