Description
Who doesn't love burgers? Burgers are loved by all. Just love all the different burgers. Offer You juicy, tender meatballs with a creamy taste and a crispy crust. Aromatic melted oil flowing from the middle, fresh herbs, will not leave You indifferent. And if you water them creamy sauce with grainy mustard, we get real pleasure! Bon appetit!
Ingredients
-
Minced chicken
350 g
-
Buckwheat
1 pack
-
Garlic
4 tooth
-
Parsley
4 sprig
-
Milk
2 Tbsp
-
Mustard
1 tsp
-
Black pepper
-
Salt
-
Chicken egg
1 piece
-
Bread crumbs
-
Butter
40 g
-
Vegetable oil
-
Cream
250 ml
Cooking
The products that we need.
Cook the buckwheat according to the instructions. I use buckwheat in packages from the company "the Mistral". It matches perfectly with the meatballs. Until cooked buckwheat tucked stuffing. In a bowl put the minced meat and season with salt and ground black pepper. If the stuffing is very dense, add a couple tablespoons of milk. Stir, if necessary, to repel. I'm not repulsed, I have the meat the right texture. The beef is ready.
Chop the herbs and garlic as fine as possible, mix well and again together chop. Cut the butter cubes.
Roll each bar in the green, just rolled, it will stick to the oil.
With wet hands form a cake of minced meat, put on the middle piece of butter with herbs and garlic. Well stung, to keep the oil from running out when roasting.
Do not make burgers big, they will take longer to roast and will not come out juicy and evenly roasted. Of minced beef 350 gr. I got 4 burgers.
Carefully roll in the breadcrumbs.
In a bowl, stir the egg.
In a well-heated pan put a knob of butter and pour vegetable.
While heated the oil on each cutlet dip in egg and again in breadcrumbs. Put into a frying pan and on medium heat fry each side for 5-6 minutes. This is enough, not desiccate the meat! Of course, it is possible to breaded cutlets only 1 time in the breadcrumbs, but with double egg and breadcrumbs, it turns out juicier. You Decide.
Cutlets are ready, place them on a plate for just a moment, we will need a pan for a creamy sauce with mustard.
In oil, where roasted meatballs, throw chopped garlic, 1-2 cloves, immediately pour 20% cream, salt, pepper, add the mustard with grains or dry mustard seeds. Stir to warm up a minute. All the sauce is ready too. If not cream, you can do well with milk. In a Cup pour 1 tbsp flour, gradually pour 250-300 ml of cold milk. Pour in small portions and stir thoroughly. Then pour into the pan and stirring constantly bring to your desired consistency.
On a plate lay out crumbly buckwheat, put fragrant chicken "Almost in Kiev" and cover with sauce. It is very tasty. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.