The "hardest" part of making burgers at home is getting hold of a bun and a patty (if you cook with one). After that it is a matter of technique and artistic taste: assembling the sandwich can be a real pleasure. So as not to waste time on prep (since we are talking about a quick dish), it is better to fry the patties ahead of time. And buy the buns at the store (or, well, bake them in advance too). At assembly time, all that is left is to reheat the patty in the microwave. Or you can put the whole sandwich in 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 |
In general, a burger tastes better warm. If you do not have a microwave at home, you can keep it in a hot oven for a little while. Or heat the bun and patty in a dry frying pan without oil.
The classic build looks like this:
- A thin layer of mayonnaise or any other sauce goes on the bottom of the halved bun. The top part is also spread on the inside.
- Second comes a frilly lettuce leaf.
- Third is the patty.
- Then a round of fresh tomato the same diameter as the patty.
- Fifth is a round of onion.
- Sixth is a fresh or pickled cucumber, sliced on the diagonal.
- Seventh is a square piece of processed cheese (its corners look nice peeking out of the sandwich).
Of course, all the layers can be swapped around to suit your mood. Doubling some up — there are no rules here. Some people use skewers, which pierce the whole burger through the center so it does not fall apart. Others do not cut the bun all the way, leaving it whole along one edge. And the filling is laid in carefully so that this edge does not tear. Then, when you bite in, the contents of the sandwich do not spill out — at least on one side))
The Five fastest homemade burger recipes:
| 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 Sloppy Joe burger | 20 min | 183 | +11 |
A few tips for the patties :
- use ground meat in this ratio — 80% meat to 20% fat
- use only beef (marbled is ideal, but not critical)
- for a perfectly round shape, use a ring or a special mold for round patties
- raw, they should be larger than the diameter of the buns — they shrink when fried
Life hacks :
- to keep the filling from spilling out as much, make the patties with a dimple
- if you turn the burger upside down, its contents will not fall out