Description
Very fond of cakes with fillings and without, with meat and poultry, vegetable. Therefore, it was decided to cook the patties of Turkey with mushroom stuffing and spicy salad in Korean style. The burgers turned out with the subtle spicy notes, creamy, mushroom flavor and aroma, with thin and delicate shell. To them perfect salad in a Korean-style daikon. Husband appreciated!) Try?
Ingredients
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Turkey
450 g
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Onion
1 piece
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Parsley
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Mushrooms
100 g
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Black pepper
-
Sauce
2 Tbsp
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Balsamic
1 Tbsp
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Sour cream
1.5 Tbsp
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Mustard
-
Salt
-
Butter
25 g
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Flour
-
Vegetable oil
-
Yogurt
125 ml
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Salt
-
Paprika sweet
0.5 tsp
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Flour
2 Tbsp
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Chicken egg
1 piece
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Daikon
700 g
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Garlic
2 tooth
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Ginger
0.5 tsp
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Coriander
0.5 tsp
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Paprika sweet
0.5 tsp
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Chili
1 piece
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Salt
0.5 tsp
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Onion
1 piece
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Vegetable oil
3 Tbsp
Cooking
Salad to make in advance - will be tastier. Daikon radish peel and grate preferably on the Korean tarde. Politikere shake hands and leave to stand for 30 minutes. Pressing very well from the liquid.
On a dry hot pan just for a minute to roast the spices.
Spices add to daikon. Chile, cut into rings (I do not remove seeds)and add to daikon.
Into the pan add the vegetable oil and fry the chopped onion half rings, then throw the onion and oil to be poured into daikon.
Mix and put into the refrigerator at least overnight.
Turkey fillet with parsley to scroll in a meat grinder.
Add the sauce and balsamic vinegar. Mix well and with wet hands to beat the meat at least 20 times. Set aside in the fridge for a couple hours.
In butter fry the mushrooms with onion until complete evaporation of moisture.
Add sour cream, mustard and salt to taste to mix.
Minced razdelitvene 5 parts.
Put one hand on the ball, replusive and put in the middle 1 teaspoon with a slide of mushrooms.
Close the filling and molding meatballs.
Roll meatballs in flour.
Beat the egg with salt, add yogurt, paprika and flour - amount of flour, adjust the thickness - I did this a consistency.
Preheat the pan with vegetable oil. Dip the cutlets in the liaison and fried in the fire a little smaller than average on two sides until cooked and a beautiful crust.
Served the burgers with a salad of daikon and pickled hot peppers.
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