The most difficult thing in cooking burgers at home is to get hold of a bun and a cutlet (if you cook with it). Then it's a matter of technique and artistic taste: picking a sandwich can be a real pleasure. In order not to waste time cooking (because we are talking about a quick dish), it is better to fry the cutlets in advance. And buy buns in the store (well, or bake them in advance too). At the time of assembly, all that remains is to heat the cutlet in the microwave. Or you can send the whole sandwich there.
The Five Most Commonly Used Ingredients in Homemade Burger Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Bun | 242 | 12 | 1 | 49 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
| Ketchup | 93 | 1.8 | 1 | 22.2 |
| Pickled cucumbers | 16 | 2.8 | 0 | 1.3 |
| Cucumbers | 15 | 0.8 | 0.1 | 2.6 |
Generally, the burger tastes better when it's warm. If there is no microwave at home, you can keep it in a hot oven for a while. Or heat a bun and a patty in a frying pan without oil.
The classic build looks like this:
- A thin layer of mayonnaise or any other sauce is placed on the base of the bun cut in half. The upper part is also lubricated from the inside.
- The second is a lace salad leaf.
- The third one is a cutlet.
- Then a circle of fresh tomatoes with a diameter of the same cutlet.
- The fifth is a circle of onions.
- The sixth is a fresh or pickled cucumber, cut diagonally.
- The seventh is a square piece of processed cheese (it beautifully demonstrates its corners in a sandwich).
Of course, all layers can be swapped according to your mood. To duplicate some - there are no rules here. Some use skewers, which pierce the entire burger in the center so that it does not fall apart. Others do not completely cut the bun, leaving it whole from one edge. And the filling is laid out carefully so that this edge does not break. Then when biting the contents of the sandwich at least on one side does not come out))
The Five fastest burger recipes at home:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Salad Burger | 10 min | 186 | +21 |
| Juicy Burger | 15 min | 188 | +30 |
| Soy Burgers | 20 min | 274 | +7 |
| Grilled burgers | 20 min | 195 | +53 |
| Budget Burger Sloppy Joe Sloppy Joe | 20 min | 183 | +11 |
Some tips for cutlets :
- take minced meat in this proportion - 80% meat to 20% fat
- use only beef (ideally marbled, but this is not critical)
- for a perfectly round shape, use a ring or a special device for round cutlets
- in their raw form, they should be larger than the diameter of the buns - they will decrease when frying
Life Hacks :
- to make the filling fall out less, make cutlets with a recess
- if you turn the burger upside down, its contents will not fall out