The Burgers Home

Description

Juicy hot chicken with three kinds of meat, homemade porous and airy bun, spicy tomato-onion sauce - all together it connects in an incredibly fragrant, delicious and hearty homemade variant of the well known dishes. To say that it is delicious, it means nothing to say...

Ingredients

Flour

700 g
Yeast

10 g
Water

150 ml
Milk

200 ml
Sugar

2 Tbsp
Salt

1 tsp
Butter

150 g
Pork

1.5 kg
Chicken fillet

1.5 kg
Chicken breast

500 g
Turkey

1.5 kg
Onion

6 piece
Salt
Black pepper
Coriander
Garlic
Basil
Onion

3 piece
Vegetable oil

4 Tbsp
Salt
Sugar

1 Tbsp
Soy sauce

3 Tbsp
Basil
Garlic
Oregano
Marjoram
Black pepper
Coriander
Seasoning
Puree tomato

500 g
Mustard
Dutch cheese

12 slice
Pickled cucumber

6 piece

Cooking

We will start cooking our homemade burgers. And the first thing we'll do rolls. The dough is always put immediately on 1 sachet of yeast. The buns are kept in the package and use as needed. When heating (or roasting) are soft and very fragrant. Preparation of the dough, start with the fact that in a warm mixture of milk and water with sugar, sprinkle the yeast and let them "come to life"

While the yeast is "alive", we will cut the meat the easy pieces. Clean and cut the onion into quarters. Stuffing this time did a lot. Can be safely reduced, but it is desirable to maintain the proportion.

The meat and onions grind in a meat grinder with a large grille.

Add to meat and onion with salt and spices. Generously put spice, especially coriander and Basil.

Thoroughly mix the minced meat, cover it and store it in a cool place so the flavors mixed.

While the meat is marinated and infused, we will continue to do rolls. To the yeast mixture add the salt and flour.

Mix all of the liquid has combined with the flour.

Add the soft butter. Stir until smooth.

And then carefully knead in flour podpylennom table to produce a smooth, homogeneous, elastic and manageable dough. Try not to score the dough with flour. It should be soft enough in the end.

To podcatch the finished dough into a ball. Lay in a deep form. Cover with a damp towel or bag and leave to rise for about 1 hour.

While the dough is rising, make tomato-onion sauce. Onions should be cut finely enough. In a pan heat the oil over medium heat.

To start, cook the onions, stirring occasionally.

When the onions start to become translucent, add salt and sugar. Sauté until the beginning of caramelization of onions.

Then add soy sauce and spices, except garlic. Mix well.

Pour in tomato puree. Pour garlic. Mix well.

Cook, stirring occasionally, until smooth and quite thick sauce. Adjust to taste for sweetness and salt. The sauce is ready remove from heat and cover with lid. Cool.

That's how came our dough.

It is necessary to press down. Lay on the Desk. Divide into 12 equal pieces.

Each piece of dough to flatten into a pancake.

Then collect and press down the edge to the center, forming a bun.

Seam to take and podcating.

Spread buns with the baking sheet at a distance from each other. Each muffin lightly press. I fit 9 rolls. The remaining 3 I baked it separately in another form, but as a result of this the number of products turned out 12 good rolls.

Billet cover with a package that does not zavetrilos. Allow to rise 30 -40 minutes. While buns "grow up" to enable warm-up to 190 degrees oven.

Bake for 15 - 20 minutes (depends on oven). When planting in the oven, the oven spray with a spray bottle to create steam. The finished rolls are a beautiful Golden color, with a thin crust, very flavorful. After baking it is desirable to give a well to cool down to when you cut the crumb was springy and airy, and the bun retained.

And finally, coming to the final stage of our long culinary journey. Cucumber and cheese cut into arbitrarily.

Of minced meat to form a loaf, about the size of a muffin. Then gently flatten it into a flat round Patty, which diameter will be more rolls. When roasting it will shrink and will look good on a bun.

Cut the muffin in half. The upper part we later fry from the cut for crunch and flavor.

In a skillet over medium heat, heat a little vegetable oil and put the cutlets.

The bottom half of the bun spread with mustard.

Spread the top layer of sauce. Place to taste, I usually have about 2 full teaspoons with a slide. Or more if the bun is big.

Hamburger fry on both sides until it will turn brown.

For the sauce put cucumber.

After a couple of minutes after I turned the chicken, in another pan start to fry the muffin top. I roast by taking 1 tablespoon of oil from the pan with grilling a chop.

On cucumbers put the hot Patty.

On top of the cheese.

And close all this beauty hot and crispy with half a muffin. Bon appetit!

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