Hamburger

Servings: -

Preparation time: less than 15 minutes

HAMBURGER RECIPE PREPARATION:

We mixed the meat with spices, we shaped them into meatballs and we put them in breadcrumbs, we put them in a pan in hot oil until they are fried nicely, we start to make burgers, they are served hot.


Homemade Hamburger Ingredient:

  • 750 grams of beef (meat, meat, etc.)
  • 1 clove of garlic
  • 1 medium / small onion
  • 150 ml. of concentrated chicken or beef soup
  • 1/2 bunch of parsley
  • 5 thyme branches
  • 1-2 rosemary branches
  • 1 teaspoon dried sage (or fresh, finely chopped)
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon sweet pepper
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon grated pepper
  • 1 teaspoon grated salt
  • for serving: salad, tomatoes, green onions, mustard, ketchup
  • dressing: 1 clove of garlic, 1 pinch of salt, 1 tablespoon mustard with whole grains, 1 tablespoon balsamic vinegar, 1 teaspoon honey, ground pepper to taste, 3 tablespoons olive oil
  • oil for forming buns
  • optional, 10 slices of cheese that melts in heat (cheese, schweitzer, chedar, etc.)
  • optional: 10 digits

Homemade Hamburger Preparation:

1. Choose the herbs, the thyme and rosemary leaves are detached from the stem, the onion is cleaned, as well as the garlic clove.

2. Cut the meat and pass it through the mincer twice, the second time, if possible, through a finer sieve. Finally, go through the mincer and onion and garlic clove.

3. Over the minced meat add salt, pepper, paprika, nutmeg, worcestershire sauce, finely chopped onion and garlic, rosemary, finely chopped parsley and thyme and chopped sage.

4. Start kneading the composition, gradually adding cold soup (which does not need to be defatted). It would be preferable to knead the dough in a mixer, otherwise it goes by hand.

5. Knead the dough vigorously for at least 15 minutes, until it is bound like a dough (image on the left).

6. Divide the composition into 10 equal portions (around 100-105 grams) and, with your hands greased with oil, shape the flat meatballs, which are placed on a tray greased with oil, then wrap and leave in the refrigerator at least 8 hours.

7. Before I put the burgers on the grill the next day, I baked a batch from my Chifle Moi recipe.

8. As a salad, I chose to use young spinach leaves and very fine slices of radish, for a crunchy texture. I sliced ​​tomatoes and green onions. I prepared the dressing: I crushed the usurpul puppy with salt in a mortar, I added 1 tablespoon of mustard with whole grains, balsamic vinegar, honey, pepper and olive oil and I mixed everything homogeneously.


9. On a well-heated grill, place the meatballs and keep on one side for 4 minutes, then turn and cook for another 5-6 minutes on the opposite side.

10. If desired, as soon as the meatballs are returned, a slice of cheese is placed on top of each one, I used a matured Romanian cheese and there could not have been a better choice. Cover the grill and while the meatball is still roasting (5

minutes), the cheese will melt and cover it. Optionally, you can fry a little on the grill and buns cut in half in width.

11. To assemble the hamburger, grease 1/2 bun (fried or not) with mustard, then add the salad and sprinkle with dressing.

12. Place the meatballs nicely dressed in melted cheese on top of the salad leaves.

13. Finally, add slices of tomatoes, green onions and a few basil leaves (if desired).

14. Add ketchup sauce (or other sauce as desired) and cover with the other half of the bun

The lustful mouths barely manage to burst out of this minutiae, they only have enough patience to pour a cold beer.

You can add other elements in the same landscape, from crispy bacon, fried onion rings, all kinds of grilled vegetables and even soft-boiled eggs, you can also give up buns and serve the hamburger on a plate, with all kinds of salads and toppings. The meatball will be just as juicy and tasty.


"Insanity Burger", Jamie Oliver's recipe

Ingredient:

500 gr minced meat, mixture of pork and beef
6 slices of bacon (optional)
salt
pepper
sweet ketchup
sweet mustard
2 large red onions
6 slices of gouda, emmentaler or any type of cheese you want
6 hamburger buns
mayonnaise
3-4 pickles
iceberg lettuce or lettuce, classic - 8 or 10 leaves

The minced meat is mixed with a tablespoon of ketchup, a tablespoon of mustard, half a teaspoon of salt and pepper. Form 6 burgers and leave in the fridge for at least an hour. Meanwhile, the other ingredients for the burgers are being prepared. Cut the onion into rounds and mix with a pinch of salt, pepper and a teaspoon of white wine vinegar, then set aside.

The salad is cut or broken and mixed with 5 or 6 teaspoons of mayonnaise, until a creamy salad is formed. In turn, the cucumbers are cut into rounds and the buns in half. Fry the bacon slices in the pan, on both sides, and leave them on a plate.

After all this preparation, heat a Teflon pan or an electric grill, if you are not grilling them with wood or charcoal, and put the burgers. Leave each for about 2 minutes on one side, until browned, then turn on the other side and grease with mustard. Leave to fry for another 2 minutes, then turn and serve with mustard on the other side. Leave it on the fire for another minute, to add the cheese on top, then remove the burgers on the plate.

Then heat the halves of the buns a little in the pan, then take them out and start assembling the burgers. On the base of the bun put a little green salad with mayonnaise, bacon, a burger, then add onion salad, pickles and on top close with the lid of the bun, which you greased a little ketchup on the inside. The burgers are served hot, possibly with a tomato sauce or french fries. Good appetite!


Hamburger

I may not make the best burger in town, but it's definitely a very good one, as people say. And I want you to be able to make a perfect burger at home, so here's how I prepare this dish so loved by everyone.

I use slightly matured beef, neck or working meat. It is also important to have fat. The minced meat should not be too thick. The ideal ratio is 26-28% fat and the rest lean meat. For each kilogram of meat put a half spoon of ketchup and two teaspoons of sweet mustard, salt and black pepper. You can also add a little grated nutmeg.

When the burger is grilled, it will let out the aroma of ketchup and mustard and will be much more inviting.

It can also be made on a frying pan with a little oil.

Leave it on one side until the meat is 2 mm done, and then turn it over and leave it on the other side as well because it must be eaten medium, not well done.

Building the burger

I will now give you a classic variant of taste combinations for a burger, but you can be creative and come up with your favorite ingredients.

I put the bun on the pan or grill, with the parts cut down, so that the bread is toasted a little. Then on the bottom half put a tablespoon of remoulade sauce (mayonnaise with onions, pickles, salt, pepper, a little sugar, vinegar, chopped parsley). Put iceberg lettuce on top, because it is crispier. Add one or two slices of tomatoes and meatballs. Put a little ketchup on top or, who likes it, we can put smoked ketchup because it's better. Put some remoulade sauce on the lid again and close it.

Next to it we can serve it with homemade breaded onions, not bought. You need a large white onion, which is cut into half-centimeter slices, which are given through flour, egg and breadcrumbs and fried.

And, obviously, french fries.

You don't need anything else, because there are already sauces in the burger that will give it flavor.

And one more important detail: the burger is eaten with the hands, not with cutlery.


Best burger & beef burger recipe

The best burger? Yes! at least from my point of view, after trying so many burger recipes, THIS burger recipe remained my favorite.

It is super fragrant, very juicy and absolutely delicious! Before moving on to the actual recipe, I want to tell you a few little secrets about the burger recipe in general. Of course, each of us has our own preferences when it comes to burger meatballs or the meat from which it is made, but the tips below are very useful and apply to everyone.

[box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] Tips for a perfect burger every time [/ box]

  • you can use turkey, beef, pork or a mixture of minced meat, it is important to buy whole meat and chop it yourself (or ask the butcher to cut it) so you know exactly what you put in your burger
  • it is very important to knead the meat very well, to slice it from the bowl, just like in a cake, then to let it rest before forming the meatballs.
  • to form the burger meatballs, you can use a lid from a 5-liter jar, which you cover with cling film so that it goes well over the edges.
  • weigh the meat before forming the meatballs. I put about 150g of ready-made mixture for each meatball
  • add salt only at the right time, because the salt extracts the juices from the meat, which will be scattered in the pan instead of remaining in your juicy burger. Salt the meatballs only before frying them and place the meatball with the salt side down on the grill. Salt the top only before turning the burger
  • fits perfectly with Onion jam with hot peppers
  • If you want a lighter burger, I suggest you try the recipe Salmon burger

Ingredients for 8 meatballs for burger:

  • 1 kg of minced beef
  • 4 tablespoons ketchup
  • 2 tablespoons mustard
  • 1 tablespoon warchester sauce
  • 1 tablespoon breadcrumbs
  • salt and pepper to taste

How to prepare burger

  1. Mix all the ingredients and knead very well
  2. Slice the meat into a bowl (like a cake) to bind the meat very well
  3. Put the meat (150 gr) in molds and press well, remove and place on a tray, cover with plastic wrap and refrigerate for at least 12 hours.
  4. Fry the meat in a very hot pan, after the meat has returned and is almost ready, place the bacon on top of the meat and place 2 slices of cheese on top of the bacon.
  5. Fry the bun in a pan over low heat or on the grill, on both sides, until crispy
  6. Fry 2 slices of bacon
  7. To assemble the burger, grease the bottom of the bun with mustard, place the salad or his favorite salad, 3 slices of tomato, red onion, pickles, and meatball with bacon and cheese au gratin
  8. Optionally you can put a fried egg. Serve with french fries and ketchup & mayonnaise.

I do not want to praise it excessively, but I promise you that it is excellent and a recipe that MUST be tried! May it be best for you… I'm going to eat another one!


Best burger & beef burger recipe

The best burger? Yes! at least from my point of view, after trying so many burger recipes, THIS burger recipe remained my favorite.

It is super fragrant, very juicy and absolutely delicious! Before moving on to the actual recipe, I want to tell you a few little secrets about the burger recipe in general. Of course, each of us has our own preferences when it comes to burger meatballs or the meat from which it is made, but the tips below are very useful and apply to everyone.

[box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] Tips for a perfect burger every time [/ box]

  • you can use turkey, beef, pork or a mixture of minced meat, it is important to buy whole meat and chop it yourself (or ask the butcher to cut it) so you know exactly what you put in your burger
  • it is very important to knead the meat very well, to slice it from the bowl, just like in a cake, then to let it rest before forming the meatballs.
  • to form the burger meatballs, you can use a lid from a 5-liter jar, which you cover with cling film so that it goes well over the edges.
  • weigh the meat before forming the meatballs. I put about 150g of ready-made mixture for each meatball
  • add salt only at the right time, because the salt extracts the juices from the meat, which will be scattered in the pan instead of remaining in your juicy burger. Salt the meatballs only before frying them and put the meatball with the salt side down on the grill. Salt the top only before turning the burger
  • fits perfectly with Onion jam with hot peppers
  • If you want a lighter burger, I suggest you try the recipe Salmon burger

Ingredients for 8 burger meatballs:

  • 1 kg of minced beef
  • 4 tablespoons ketchup
  • 2 tablespoons mustard
  • 1 tablespoon warchester sauce
  • 1 tablespoon breadcrumbs
  • salt and pepper to taste

How to prepare burger

  1. Mix all the ingredients and knead very well
  2. Slice the meat into a bowl (like a cake) to bind the meat very well
  3. Put the meat (150 gr) in molds and press well, remove and place on a tray, cover with plastic wrap and refrigerate for at least 12 hours.
  4. Fry the meat in a very hot pan, after the meat has turned and is almost ready, place the bacon on top of the meat and place 2 slices of cheese on top of the bacon.
  5. Fry the bun in a pan over low heat or on the grill, on both sides, until crispy
  6. Fry 2 slices of bacon
  7. To assemble the burger, grease the bottom of the bun with mustard, place the salad or his favorite salad, 3 slices of tomato, red onion, pickles, and meatball with bacon and cheese au gratin
  8. Optionally you can put a fried egg. Serve with french fries and ketchup & mayonnaise.

I do not want to praise it excessively, but I promise you that it is excellent and a recipe that MUST be tried! May it be best for you… I'm going to eat another one!


Best burger & beef burger recipe

The best burger? Yes! at least from my point of view, after trying so many burger recipes, THIS burger recipe remained my favorite.

It is super fragrant, very juicy and absolutely delicious! Before moving on to the actual recipe, I want to tell you a few little secrets about the burger recipe in general. Of course, each of us has our own preferences when it comes to burger meatballs or the meat from which it is made, but the tips below are very useful and apply to everyone.

[box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] Tips for a perfect burger every time [/ box]

  • you can use turkey, beef, pork or a mixture of minced meat, it is important to buy whole meat and chop it yourself (or ask the butcher to cut it) so you know exactly what you put in your burger
  • it is very important to knead the meat very well, to slice it from the bowl, just like in a cake, then to let it rest before forming the meatballs.
  • to form the burger meatballs, you can use a lid from a 5-liter jar, which you cover with cling film so that it goes well over the edges.
  • weigh the meat before forming the meatballs. I put about 150g of ready-made mixture for each meatball
  • add salt only at the right time, because the salt extracts the juices from the meat, which will be scattered in the pan instead of remaining in your juicy burger. Salt the meatballs only before frying them and put the meatball with the salt side down on the grill. Salt the top only before turning the burger
  • fits perfectly with Onion jam with hot peppers
  • If you want a lighter burger, I suggest you try the recipe Salmon burger

Ingredients for 8 meatballs for burger:

  • 1 kg of minced beef
  • 4 tablespoons ketchup
  • 2 tablespoons mustard
  • 1 tablespoon warchester sauce
  • 1 tablespoon breadcrumbs
  • salt and pepper to taste

How to prepare burger

  1. Mix all the ingredients and knead very well
  2. Slice the meat into a bowl (like a cake) to bind the meat very well
  3. Put the meat (150 gr) in molds and press well, remove and place on a tray, cover with plastic wrap and refrigerate for at least 12 hours.
  4. Fry the meat in a very hot pan, after the meat has turned and is almost ready, place the bacon on top of the meat and place 2 slices of cheese on top of the bacon.
  5. Fry the bun in a pan over low heat or on the grill, on both sides, until crispy
  6. Fry 2 slices of bacon
  7. To assemble the burger, grease the bottom of the bun with mustard, place the salad or his favorite salad, 3 slices of tomato, red onion, pickles, and meatball with bacon and cheese au gratin
  8. Optionally you can put a fried egg. Serve with french fries and ketchup & mayonnaise.

I do not want to praise it excessively, but I promise you that it is excellent and a recipe that MUST be tried! May it be best for you… I'm going to eat another one!


Best burger & beef burger recipe

The best burger? Yes! at least from my point of view, after trying so many burger recipes, THIS burger recipe remained my favorite.

It is super fragrant, very juicy and absolutely delicious! Before moving on to the actual recipe, I want to tell you a few little secrets about the burger recipe in general. Of course, each of us has our own preferences when it comes to burger meatballs or the meat from which it is made, but the tips below are very useful and apply to everyone.

[box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] Tips for a perfect burger every time [/ box]

  • you can use turkey, beef, pork or a mixture of minced meat, it is important to buy the whole meat and chop it yourself (or ask the butcher to cut it) so you know exactly what you put in your burger
  • it is very important to knead the meat very well, to slice it from the bowl, just like in a cake, then to let it rest before forming the meatballs.
  • to form the burger meatballs, you can use a lid from a 5-liter jar, which you cover with cling film so that it goes well over the edges.
  • weigh the meat before forming the meatballs. I put about 150g of ready-made mixture for each meatball
  • add salt only at the right time, because the salt extracts the juices from the meat, which will be scattered in the pan instead of remaining in your juicy burger. Salt the meatballs only before frying them and put the meatball with the salt side down on the grill. Salt the top only before turning the burger
  • fits perfectly with Onion jam with hot peppers
  • If you want a lighter burger, I suggest you try the recipe Salmon burger

Ingredients for 8 meatballs for burger:

  • 1 kg of minced beef
  • 4 tablespoons ketchup
  • 2 tablespoons mustard
  • 1 tablespoon warchester sauce
  • 1 tablespoon breadcrumbs
  • salt and pepper to taste

How to prepare burger

  1. Mix all the ingredients and knead very well
  2. Slice the meat into a bowl (like a cake) to bind the meat very well
  3. Put the meat (150 gr) in molds and press well, remove and place on a tray, cover with plastic wrap and refrigerate for at least 12 hours.
  4. Fry the meat in a very hot pan, after the meat has turned and is almost ready, place the bacon on top of the meat and place 2 slices of cheese on top of the bacon.
  5. Fry the bun in a pan over low heat or on the grill, on both sides, until crispy
  6. Fry 2 slices of bacon
  7. To assemble the burger, grease the bottom of the bun with mustard, place the salad or his favorite salad, 3 slices of tomato, red onion, pickles, and meatball with bacon and cheese au gratin
  8. Optionally you can put a fried egg. Serve with french fries and ketchup & mayonnaise.

I do not want to praise it excessively, but I promise you that it is excellent and a recipe that MUST be tried! May it be best for you… I'm going to eat another one!


Hamburger, from bun to meatball

Every now and then, in moments of high objectivity, I sit and wonder why the hamburger was categorized as junk food. The hamburger contains a lean meatball and if done properly, has no eggs or breadcrumbs. He also has a bun that can be made at home, it can be wholemeal, rye or which everyone thinks rhymes better with his diet and a lot of salad. What's unhealthy in the burger recipe? Hm, it's true that some people made toilet paper burgers or you wonder what they did with that, but we won't talk about those today, but about a 100% homemade hamburger recipe, starting with the meatball modeled in the evening and left overnight in the cold and until the bun is cooked early in the morning. And since the barbecue season officially starts in Romania tomorrow, I say that there couldn't be a better time for a recipe like this. I don't claim my burger recipe is the best, but it still uses someone's modesty: P?


Preparation time: 08:00 hours
Cooking time: 00:10 hours
Total Time: 08:10 hours
Number of servings: 10 servings
Degree of difficulty: environment


50 hamburger recipes

In this collection of recipes from famous chefs you will find a lot of burger cooking ideas. To make a good hamburger with tomatoes, salad and cheese, start by cooking the beef cakes. The kitchens offer several recipes for fried knives. It could be like minced pork, chicken or salmon, or maybe chunks of bacon. All burger cuts are good, it's time to renew the grill! Put each in a bun with sesame seeds, or in a soft bun of potatoes and season various sauces to taste Italian, French, English cuisine & # 8211 these ideas will be enough for the whole summer with езон! Поделитьcu я с друзьями : 1. Классический гамбургер. slightly mix 200 gr. ground beef (from the cervico-scapular part) with a large pinch of salt. Form a ball, then a 2 cm thick cut. In the center, make a hole. Preheat the pan to moderate the heat, sprinkle with salt. Fry the cut for 4-5 minutes. with each side. Serve on a soft bun.2. With cheese. prepare cutlet for a classic hamburger (no. 1). At the last minute, place two slices of cheddar on top of the dish (cover with a lid, melt the cheese). Serve on a sesame meatballs.3. C blue cheese. Prepare a heel for a classic hamburger (No. 1). Put the soft blue cheese on the inside of the meatball, let it melt in the oven. 4. C bacon and cheese. On a baking sheet covered with parchment paper, put strips of bacon. Melt with another baking sheet. Bake for 10 minutes. at 200 ° C, then remove the top of the baking sheet and bake for another 10 minutes. Cook the classic burger cutlet (no. 1). Cooked at the last minute, put 2 slices of cheddar on top (cover with melted cheese). Serve with bacon on a sesame bun.5. C bacon, eggs and cheese. Cook the cutlet for the classic burger (no. 1). In an oven, melt 2 slices of Muenster Cheese. Make a hamburger with a pate and bacon (no. 4), with fried egg. 6. With caramelized onions. On low heat fry in butter 2 red slices bulbs for 35 minutes, until onion is caramelized. Salt and pepper. Prepare a cutlet for a classic burger (no. 1), put the onion on top. 7. Mini burgers. Cook 2 knives 60 gr., Following the recipe of a classic burger (no. 1). fry for 3 minutes on both sides. Cooked at the last minute on top put Swiss cheese (coating to melt it). Serve on small pickled potato buns and ketchup.

8. "Jusi Lucy" with cheese. Follow the recipe for a classic burger (No. 1), forming 2 slices of minced meat. Put 2 slices of cheese between them and before frying, cover the edges so that the cheese is completely covered with meat.9. With mushrooms. Fry 450 gr in butter. chopped mushrooms to rose, then add 1 clove of chopped garlic and 2 tsp. Worcestershire sauce. Cook until crispy. Add fresh parsley. Make a classic hamburger (no. 1), put it on a mushroom sink. 10. Bacon filling. Bathe 2 slices of bacon in boiling water for 15 minutes Drain and cool the bacon, then chop and mix with 100 gr. ground beef They fit and cook following the recipe of a classic burger (no. 1). Top with mayonnaise, salad and tomatoes. With beans in Texas. Make a classic burger (no. 1). Chopped beans, red onions, cheese sauce and corn chips are added to the cut.

12. With butter. Follow the recipe for a classic hamburger (No. 1), which adds cream to oil pan. Add more oil and serve with a good oil.13. For a couple. Cook the cutlet for the classic burger (no. 1). Put it in a hot pan, add chopped mushrooms and onions, salt. Pour into 1/4 teaspoon. the water. cover lid and steam for 3 minutes. Put the slices on top of the cheddar, leave it under the lid for another 1 minute. Serve on good soft 14. With cheddar in English. Mix 1/2 tablespoon. mayonnaise, 4 teaspoons Worcestershire sauce and 1 teaspoon spicy mustard. Prepare a cutlet for a classic burger (no. 1). At the last minute of cooking, place 2 slices of cheddar on top (lid lid to melt the cheese). Put the muscle between the sweetened skon halves and serve, adding a little mayonnaise.

15. With the blue cheese hunter in English. Prepare a heel for a classic hamburger (No. 1). At the last minute of cooking, add 2 thick slices of English cheese with a layer of blue Stilton (Huntsman) lid to make it melt. Serve by placing the patty on a broth of English muffins.

16. With the Frenchman Brie. Prepare a cutlet for a classic hamburger (no. 1). At the last minute of cooking, put 2 slices of brie cheese on top (cover) lid to melt it). Serve mustard muffin with whole grain, pepper and water rise. 17. C hot peppers. Follow the recipe for a classic burger (No. 1), mixed with 1 tablespoon finely chopped beef. place two slices of cheddar on top of the last minute of cooking (coating to melt the cheese). Add Salsa Salsa Verde and hot peppers.

18. Miami style. Cook the cut for a classic hamburger (no. 1), giving it a rectangular shape. In a food processor, mix 1/3 teaspoon. cilantro and green mayonnaise with onions, spread this mixture on a fried Cuban stew. We serve the cake on a bun with fried plantains (banana vegetables).

19. With the taste of bagels. Grease the top part of the bun with beaten egg white, sprinkle with dried onions, salt, poppy seeds and sesame seeds. Bake for about 5 minutes. at 180 ° C. Prepare a heel for a classic burger (No. 1), serve on a bun with cream cheese, horseradish, tomatoes and onion tomatoes. 20. Like in the Italian restaurant & # 8220Trattoria & # 8221 at home. Prepare a heel for a classic hamburger (no. 1), serve on Italian bread greased with Gorgonzola cheese. Put arugula, tomatoes and fried pancetta on top. 21. Panini. Make a classic hamburger cut (no. 1) with a weight of 110 c. And a thickness of 0.6 cm. Mix the ciabatta pate, add the pesto sauce, Provolone cheese, prosciutto and fried red pepper. Cook with a sandwich press.

22. Asian. Grease the top of buns with beaten egg white, sprinkle with Japanese rice spice & # 8220Furikake & # 8221 (dried fish flakes mixed with dried seaweed and sesame seeds). Bake for about 5 minutes. at 180 ° C. Prepare a cutlet for a classic burger (No. 1), Serve on a mayonnaise bun. 23. C Sos hoisin. Prepare a cutlet for a classic burger (no. 1). Mix 3 teaspoons. l. Hoisin sauce, 1 teaspoon. l. soy sauce wine wine and honey. Grease the muscle with this mixture and fry it on the fire for 4 minutes on each side, in the process of lubricating the sauce again. Serve on a bun with Asian spices (no. 22) adding cooked green onions and mayonnaise.

24. With Provencal herbs. grease over the meatballs with beaten egg whites, sprinkle with herbs Provence and bake for about 5 minutes. at a temperature of 180 ° C. prepare cutlet for a classic hamburger (no. 1) serve on a bun with tapenada of olives, tomatoes and mayonnaise. With Spanish sausages. Sausages from brown slices in Chorizo ​​olive oil, garlic, onion and fried red peppers are seasoned with mayonnaise. Prepare a cutlet for a classic hamburger (no. 1). serve on a bun, placing the chorizo ​​mixture on top.

26. On the grill. Gently mix 170 g. Ground beef (from the cervico-scapular) with a large pinch of salt. Form a ball, then cutlet 2 cm thick., In the center make the deepening. Preheat the grill to a high temperature. grill grease and cut with canola oil. Salt, pepper and fry for about 4 minutes on each side. Serve on a frying pan 27. with flavored tacos Cook the meatballs on the grill (no. 26), before sprinkling it with cumin, oregano and chili powder. Serve on a soft bun with guacamole, salsa, sour cream, tortilla chips, lettuce and cheddar.

    Tortilla chips and Guacamole sauce

28. An American burger. prepare grilled cut (no. 26) of fried bison meat 2-3 minutes each side. Serve on fried onion buns soaking sauce (onion cake) .29. Barbeque. Cook the cut on the grill (no. 26). Grease the sauce at the last minute for grilling. 30. Texas style burger. Cook the grilled chicken (no. 26). Grease the sauce at the last minute for grilling and place the Jalapenos pickled onion, fried bacon and 2 slices of cheese on top (so that it is melted, topping). Add mayonnaise. Mexican hamburger with hot peppers. Grate the meatballs (no. 26). Add 2 slices of cheese at the last minute of cooking (coating to melt). Mix 1/4 teaspoon. mayonnaise, 1 tablespoon chopped Chipotle bell pepper in marinade and some lemon juice. Serviți prajitura pe chifla adăugând Chipotle maioneză și felie de avocado. 32. mexican cu chipotle și porumb. Boabe de porumb și ardei copți tocați se amestecă cu zeama de lămâie, uleiul de măsline și sarea. pregăti tăietură la grătar (nr. 26), înainte de prăjire, presărați-o cu pământ chimion. Faceți un burger cu un chift crocant adăugând maioneză cu chipotle (nr. 31), salsa de porumb (sos Salsa cu coapte la cuptor porumb la grătar), ceapă, roșii și cilantro. 33. Prăjit. din 170 gr carne de vită măcinată pregătește o tăietură. Fry It Deep în ulei de canola la 180 ° C cu ceapă și felii de sare Castravete până crocant. Uscați pe prosoape de hârtie. Se serveste pe un chiftele de cartofi. 34. Cu carne de porc tocată tailandeză. amesteca 1/4 art. suc de lime, 1 linguriță. sos de pește și ulei de măsline adăugați sare și zahăr. Amestecați jumătatea pansamentului cu tocate morcovi julienne, felii de ceapă roșie și cilantro. pregăti tăietură la grătar (nr. 26) din carne de porc tocată. Ungeți restul dressing. Se servește pe o chiflă cu maioneză, sos chili și salată “Cole Slow”.

35. Cutlet cu inel de ceapă. gros condimentăm felia de ceapă cu sare și piper și prăjim la foc cald tigați până se rumenesc mai jos. Întoarceți-vă, împărțind cu inele, apoi deasupra întinse o mică bilă formată în mâini din carne de vită măcinată Zdrobiți, formând un patty și rumeniți cu ambele părți. Serviți pe un chiftelu crocant.36. Cu brânză și cimbru în franceză. Ungeți partea superioară a chiftelui cu biciuită albus de ou, se presară cu cimbru proaspăt și se coace aproximativ 5 minute. la 180 ° C. Pregătiți tăietura cu ceapa (nr. 35), așezați 2 deasupra felii de brânză Gruyere (acoperire pentru a o topi). Serviți pe o ciorbă de cimbru 37. Marine Slider Burgers scoicile. Săgeți căpșunile în unt în în 2 minute de fiecare parte. Amestecați 1/4 linguriță. maioneza cu 1 lingura sos de ardei iute. Serviți căpușele pe cei mici chifle cu glisant cu maioneză picantă și o felie de avocado. 38. C cutiute de crab. Se amestecă 1 lingură. 1/4 varză tocată Art. ceapa rosie tocata si patrunjelul, 3 linguri. maioneza si 1 lingură muștar, sos creol, suc de lămâie și miere se condimentează cu piper cayenne și sare. Fry. Serviți mai departe chifle cu coleslaw (Salată de varză cu chimen și pansament cu vinetă) .39. Cu curcan la gratar. Se amestecă 450 c. curcan tocat, 1 măr verde uns, 1/2 linguriță. ceapa verde tocata, 1/4 lingura. pesmet, sare și piper. Formați patru tăieturi de 2,5 cm grosime., Faceți adâncituri în centru. Se prepară pe grătar, unsă ulei, 4-5 minute de fiecare parte. Servim pe cereale integrale chifle.40. „Ziua Recunoștinței.“ Gătit tăieturi de la Curcani (nr. 39). Amestecați 1/4 linguriță. Muștar cu miere și maioneză, se întinde pe rulourile de cartofi prăjiți. Faceți burgeri cu tăieturi, frunze de salată, ceapă și o felie de jeleu din suc de afine.41. Stil mediteranean. pregăti tăieturi de curcan (nr. 39). Se servește pe pâine cu mai multe cereale mai multe tipuri de cereale, adăugând brânză de capră, măsline, struguri roșii și rucă, se acoperă cu pansament “vinetă”. 42. Cu miel la grătar în greacă. Se amestecă 700 gr. miel tocat, 1/3 fiecare Art. iaurt și feta, 1 lingură. usturoi, mentă, coajă de lămâie și sare condimentează cu un vârf de piper roșu în cereale. Forma patru tăieturi cu grosimea de 2,5 cm. Ungeți cu ulei și grătați-le timp de 4-5 minute de fiecare parte. Serviți la băutură cu ceapă, roșii, castraveți și tzatziki (sos de mușchi de iaurt și iaurt) “Tzatziki”).

43. Un burger în stilul Orientului Mijlociu. Amestecați iaurtul, puțin ulei de ardei iute și un vârf de sare. Gătiti tăieturi de năut grecesc (nr. 42), serviți mai departe tortillas cu sos de iaurt. 44. C somon afumat. Tăi 350 gr. file de somon sălbatic. Se macină jumătate într-un piure cu 2 tulpini de ceapă verde. Restul amestecă jumătate de file cu 1/4 linguriță. pesmet și 100 gr. somon afumat tocat marunt. Formulați 2 tăieturi și gătiți, urmând rețeta unui burger clasic (nr. 1). Serviți pe semințe de susan chifle cu spanac salat și un amestec de maioneză și muștar.

45. Cu o tăietură de pui. Se amestecă 600 gr. pui tocat, 1/2 lingură. ceapă mărunțită și pesmet panko, 1 cățel de usturoi tocat, 1 lingură cimbru tocat sare și piper. Formați 4 tăieturi cu grosimea de 2,5 cm și refrigerați congelator. Ungeți cu ulei, apoi grătați timp de 4-5 minute. сfiecare parte (grătar grătar, de asemenea, cu ulei). Serviți mai departe chifle cu semințe de susan 46. Cu tăietură de pui și mozzarella în italiană. Gătiți prajiturile cu burgerii de pui (nr. 45). În ultima clipă de gătit, așezați deasupra feliile de Mozzarella (acoperire pentru a topi brânza). Se amestecă în părți egale pesto și maioneză, răspândite pe chifle prăjite. Faceți 4 hamburger cu chiftele, roșii și rumenă. ГамбургерSaltimbocca cu șuncă. Gătit tăieturi de pui pentru burger (nr. 45). Puneți ultimul minut de gătit deasupra salvie, felii de brânză Fontin și prosciutto (se acoperă cu brânza s-a topit) se strecoară cu ulei de măsline. Adăugați pătrunjelul, Serviți chiflele de ceapă. 48. “California”. Se amestecă 600 gr. pui tocat, 1/2 lingură. pesmet panko, 2 lingurițe Sosul Worcestershire, 1 lingură iaurt sare-l. Formați și gătiți 4 cutite, urmând reteta de hamburger (nr. 45). Se servește pe pâine cu cereale integrale boabe încolțite, castraveți, roșii și o felie de avocado. 49. Cu ciuperci pâine. Cojiți și sareți capacele a 2 ciuperci Portobello. Între pălării puneți 2 felii de brânză Munster, fixați cu scobitori. Se scufunda într-un ou bătut, apoi se rulează în pesmet. Se prăjește în ulei fierbinte până este crocant maro. Scoateți scobitori. Se servește pe o chiflă moale cu sare castraveți și o felie de roșii. Legume. Fry cumpărat Cutlet de legume gata pregătit pentru un burger condimentează cu sare și piper. pune Mozzarella deasupra ultimului minut de gătit (capac capac pentru a topi brânza) se strecoară cu ulei de măsline. Se servește pe o chiflă cu busuioc și o felie de roșii Colecții de hamburgeri veți găsi și mai multe idei.


O variantă bogată în substanțe nutritive

Ingredientele folosite fac ca aceste rețete de hamburgeri de linte vegetarieni să fie bogate în fosfor, zinc, calciu, seleniu, molibden, fier, magneziu, potasiu și cupru. Also, hamburgerii vegetarieni reprezintă o sursă de vitaminele A, B, C, K, E și acid folic.

Legumele pot contribui la prevenirea bolilor cardiovasculare și a cancerului de prostată. De asemenea, ne ajută să menținem un nivel corespunzător al zahărului în sânge și, datorită conținutului bogat de fibre, să combatem constipația.