6 Best Burger Recipes I Ingredients I How to cook
Like in a restaurant (burger recipes)
We will tackle one by one Burger Recipe but first we should talk about the date 27 July , today is the birthday of a hamburger.
It is believed that it was July 27, 1900,
the American culinary expert Louis Lessing began to sell the first hamburgers.
To date, its simple product has undergone so many changes that it can not be considered.
Burgers are made with meat and poultry, with fish and seafood, and how many invented sauces and additives!
Moreover, today an amazing trend is emerging before our eyes: street food is becoming such a popular gastronomic destination that most restaurants have long included burgers, sandwiches, rolls, bruschetta, hot dogs and other street food on their menu. Even premium restaurants do not refuse to cook fashionable fast food, otherwise they would lose a significant part of their guests.
The chefs of the Moscow restaurants agreed to teach us how to cook burgers in a restaurant interpretation that turns them into real hits.
The formula of the ideal burger
Burgers on a bun with fresh crispy crust, sauce, cheese and indispensable salad leaf inside, where the main thing hides: freshly prepared hot and fragrant cutlet from meat, poultry or seafood! As these restaurant dishes are strikingly different from the modest well-known analogues!
Chef of the cafe-bakery 'Bread Shop' Mihil Simagin believes that up to 60% of the pleasure palette depends on the properly picked up and moderately dried grilled buns. 'Burger is a transformer in which new and new combinations of tastes can be implemented without end. And yet in sandwiches, the main ingredient is bread, on which very much depends. ' For the burger, you need to dry the bread a little in a dry frying pan or grill, so that inside it there is a delicate crispy component. Suitable unsweetened unsweetened bun from mini bakeries or ciabatta: it is soft enough, with a thin crust.
'And the burger must be full,' says Mikhail Simagin. 'After all, we want to eat it, and that it will replace both the first and the second.' And, of course, it should be tasty. Nevertheless, the game on too delicate flavors in burgers is not entirely appropriate. This dish, from which you expect rather simple pleasure and nourishment, than a culinary discovery. '
The second most important part of the burger after bread is properly selected sauces. Sauce and throughout the cookery is the connecting element that provides the best effect from joining the ingredients in the dish. And in burgers, sauces should have a more dense structure, so that when you eat it, nothing drips or flows from it. The whole point is to make it juicy, but that it is eaten without gloves and other appliances.
Finally, the burger assumes an indispensable fresh, tasty and hot stuffing. It is also often used crisp fillers: fried onions rings, sesame and so on.
1. Homemade burger with lamb steak
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burger recipe[/caption]Photo: provided by the restaurant 'Khmeli & Suneli'
This recipe cooked by the chef of the restaurant 'Khmeli & Suneli' Garik Manukyan proposes to cook on a freshly baked bun, and in a cutlet from lamb meat to mix any aromatic greens.
Ingredients:
Bun - 1 piece
Cream sauce - 40 g
Egg - 1 piece
Salad - 100 g
For the dough:
Flour wheaten - 500 g
Warm water - 280 ml
Salt - 15 g
Matsoni - 100 g
Egg of chicken - 10 pcs
Vegetable oil - 100 g
Sugar - 60 g
For chops:
Pulp of lamb - 120 g
Onion - 30 g
Garlic - 5 g
Sukhari - 20 g g
Egg - 1 pc
Greens - 1 g
Kinza - 5 g
Regan - 3 g
Salt - 4 g
Pepper black ground - 2 g
For salad:
Korean carrots - 10 g
Mix salad leaves
Red cabbage
Onions
For cream sauce:
Repch Stirring, gradually pour in the flour. Knead everything to a homogeneous state. Cover with a film and leave to rest for half an hour at room temperature.
Make balls from the dough (each 100 g).
Put on a baking tray and bake at a temperature of 210 degrees for 7-10 minutes.
Cut the meat of a lamb with a knife for the cutlet with the smallest cubes and combine it with finely chopped onion and garlic. Add chopped greens, eggs, spices. Stir thoroughly, achieve a consistency of minced meat and make a round cutlet (150 grams per serving). It is convenient to mold it with a culinary ring. It should be the same thickness in both the middle and the edges, and the diameter corresponds to the size of the bun. Fry a cutlet on the grill to a ruddy color.
Prepare the creamy sauce:
half the onion head and 1 slice of garlic finely chopped, fry in vegetable oil. Add 100 g of cream, in which previously diluted 1 tbsp. l. flour. Stir, salt, bring to a boil with continuous stirring. As soon as the sauce thickens, remove from heat and allow it to cool. Then it is good to pierce blender.
Salad for burger to cook, mixing Korean carrots, mix of salads, thinly chopped red cabbage and onions. Season still with warm creamy sauce.
To fry a glitch of 1 egg, making sure that the yolk remains whole and still liquid inside. This yolk, when eating burger should slightly spread and soak up the top layer of the bun.
Collect the burger: on the bottom of the bun cut into halves to lay out a lavishly creamy sauce salad, cutlet and top with a glaze of 1 egg, then cover with the top half of the bun.
2. Burger Recipe Druzhburger with chicken
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Burger Recipe[/caption]Photo: provided by the restaurant 'Friendship'
Classics is always in demand. The combination of chicken cutlet with cheddar cheese, fresh tomatoes and a lettuce leaf on a crispy white bread will be a win-win, especially if it is flavored with homemade mayonnaise and ketchup. This and the next no less democratic recipe was shared by the chef of the cafe 'Friendship' Ivan Yakovlev.
Ingredients:
White burger for bread - 1 pc
Chicken mince - 180 g
Cheddar cheese - 25 g
Mayonnaise home - 23 g
Ketchup - 15 g
Onion - 15 g
Tomato - 32 g
Salad leaves - 12 g
How to cook:
Cut a white loaf in half and dry it on a grill or in a frying pan.
Forcemeat salt, pepper and form a flat round cutlet. Put the cutlet on a preheated pan, greased with vegetable oil. Fry on each side for 4-5 minutes until the cutlet is ruddy. On the cutlet immediately, when it is not even removed from the frying pan, put a slice of cheddar cheese, so that it melts slightly from its heat. Cut the tomatoes into mugs, and the onion rings.
Collect the burger: put a leaf salad on the bottom of the roll, cover with homemade mayonnaise, then put the tomatoes, onion, cutlet with cheese, smear ketchup and cover with the top of the roll. Immediately serve, so that the cutlet inside the burger did not have time to cool down.
3. Burger Recipe Friend burger
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Burger Recipe[/caption]Photo: provided by the restaurant 'Friendship'
The second burger from Ivan Yakovlev - on a black bun. Such now can be bought in many metropolitan bakeries, as it is fashionable. And you can bake yourself from yeast dough, adding it ink cuttlefish (they are on sale in large supermarkets).
Ingredients:
Black bread roll for burger - 1 piece
Beef mince - 180 g
Cheddar cheese - 25 g
Mayonnaise - 23 g
Ketchup - 15 g
Onion - 15 g
Tomato - 32 g
Salad leaf - 12 g
How to cook:
Cut a black loaf in half and dry it in a frying pan.
Mince salt, pepper, form a cutlet from it and put it on a preheated pan, greased with vegetable oil. Fry on each side for 4-5 minutes until the cutlet is ruddy. It should turn out to be flat and round, in the size of a bun. Put the cheddar cheese on the cutlet.
Pick up the burger: put a lettuce on the bottom of the roll, cover with mayonnaise, then put the tomatoes, onions, cutlet with a slice of cheese already melted on it, cover with ketchup and cover with the top of the roll.
4. burger recipe Burger with foie gras and mushroom sauce
Photo: provided by the restaurant 'Le restaurant'
The next burger is a real restaurant masterpiece, which is made from premium products. True, and have to work hard, too.
The recipe with us was shared by the chef of the restaurant Le restaurant, Jeremy Uryuti.
Ingredients:
Bun - 1 piece
Cutlet - 120 g
Gruyère cheese - 30 g
Foie-gras escalope - 20 g
Rukkola - 7 g
Mushroom sauce - 20 g
Balsamic cream - 3g
Onion confit - 20 gFor burgers:Duck breast - 140 g
Sun-dried tomato - 10 g
Parsley - 5 g
Garlic - 2 g
Salt - 1 g
Pepper - 1 gFor sauce:Garlic - 12 g
Onion - 50 g
Port - 70 g
Dry white mushrooms - 20 g
Cream 33% - 400 g
Olive oil - 20 g
Thyme - 2 g
Salt - 1 g
Pepper - 1 gFor buns:Flour - 350 g
Egg of chicken - 1 piece
Yeast - 20 g
Water - 125 ml
Boiled potatoes - 100 g
Butter - 40 g
Sugar sand - 50 g
Salt - 5 g
Cutlet - 120 g
Gruyère cheese - 30 g
Foie-gras escalope - 20 g
Rukkola - 7 g
Mushroom sauce - 20 g
Balsamic cream - 3g
Onion confit - 20 gFor burgers:Duck breast - 140 g
Sun-dried tomato - 10 g
Parsley - 5 g
Garlic - 2 g
Salt - 1 g
Pepper - 1 gFor sauce:Garlic - 12 g
Onion - 50 g
Port - 70 g
Dry white mushrooms - 20 g
Cream 33% - 400 g
Olive oil - 20 g
Thyme - 2 g
Salt - 1 g
Pepper - 1 gFor buns:Flour - 350 g
Egg of chicken - 1 piece
Yeast - 20 g
Water - 125 ml
Boiled potatoes - 100 g
Butter - 40 g
Sugar sand - 50 g
Salt - 5 g
How to cook:
For the dough mix yeast and warm water, separately mix the mashed potatoes, sugar, salt, egg. Add water with yeast dissolved in it, stir and add 300 g of flour, Mix 8 minutes with a mixer, add another 50 g of flour and stir for 2 more minutes. Cover with a wet towel and leave for 1.5 hours in a warm place.
Put 250 grams of dough into a culinary ring with a diameter of 12 cm, then remove the ring, cover the dough with a towel and leave for 20 minutes, grease with milk, sprinkle with sesame and bake at 180 degrees for 12-15 minutes.For cutlet cut all the small cubes, mix, form a flat round cutlet (you can also using a culinary ring).
Fry on both sides for 2 minutes.For the sauce, the dried mushrooms must be poured in advance with water and let them get wet (at night). Then remove the mushrooms, wash each one thoroughly, finely chop. Filter the water in which the mushrooms are wet, pour them over again and cook for 40-50 minutes over low heat.
Then pick up the mushrooms, cool and punch with a blender.Separately, fry the finely chopped onion and garlic in the frying pan, add the cream and cook for a couple of minutes, then add the mushrooms minced with a blender, salt, pepper, add thyme and boil for 10 minutes, stirring, until tender sauce. In the end, add port and thyme, mix, remove from heat and slightly cool until warm.
The sauce is ready!We collect the burger: from the resulting bun, we cut the top 'cap' and take out the pulp. Spread the inside with a mushroom sauce. Further to the bottom lay out another hot cutlet, gruyere cheese, again a little sauce, then foie gras, onion confit (roasted until crunching), rucola leaves and a little cream balsamic. We close all the cut off 'cap'.
We immediately serve.
Put 250 grams of dough into a culinary ring with a diameter of 12 cm, then remove the ring, cover the dough with a towel and leave for 20 minutes, grease with milk, sprinkle with sesame and bake at 180 degrees for 12-15 minutes.For cutlet cut all the small cubes, mix, form a flat round cutlet (you can also using a culinary ring).
Fry on both sides for 2 minutes.For the sauce, the dried mushrooms must be poured in advance with water and let them get wet (at night). Then remove the mushrooms, wash each one thoroughly, finely chop. Filter the water in which the mushrooms are wet, pour them over again and cook for 40-50 minutes over low heat.
Then pick up the mushrooms, cool and punch with a blender.Separately, fry the finely chopped onion and garlic in the frying pan, add the cream and cook for a couple of minutes, then add the mushrooms minced with a blender, salt, pepper, add thyme and boil for 10 minutes, stirring, until tender sauce. In the end, add port and thyme, mix, remove from heat and slightly cool until warm.
The sauce is ready!We collect the burger: from the resulting bun, we cut the top 'cap' and take out the pulp. Spread the inside with a mushroom sauce. Further to the bottom lay out another hot cutlet, gruyere cheese, again a little sauce, then foie gras, onion confit (roasted until crunching), rucola leaves and a little cream balsamic. We close all the cut off 'cap'.
We immediately serve.
5. burger recipe Crab Burger
Photo: provided by the Soho Country Club restaurant
With seafood, too, you get delicious and unusual burgers.
In this burger, the chef at Soho Country Club, Yevgeny Cherednichenko, places the cutlet from crab and shrimp, and complements it not only with sauce, but also with avocado mousse!
Ingredients:
Black bun - 1 pc
Crab Cutlet - 140 g
Leaves of romano lettuce - 8 g
Tartar sauce - 30g
Mousse from avocado - 20 g
Tomato - 30 g
Cucumber - 15gFor crab meatballs:Onion - 40 g
Crab sticks or snow crab - 220 g
Shrimp - 70 g
Starch - 1 tsp.
Egg - 1 pc.
SaltBlack pepper powder
Crab Cutlet - 140 g
Leaves of romano lettuce - 8 g
Tartar sauce - 30g
Mousse from avocado - 20 g
Tomato - 30 g
Cucumber - 15gFor crab meatballs:Onion - 40 g
Crab sticks or snow crab - 220 g
Shrimp - 70 g
Starch - 1 tsp.
Egg - 1 pc.
SaltBlack pepper powder
How to cook:
Peel onion and finely chop. Crab sticks knead or finely chop. Shrimp clean, finely chop and combine with crab sticks. Add the yolk of a chicken egg. Stir and add the onions. Strew the starch, mix. Salt, pepper, mix again.
Form the cutlets with a culinary ring and fry them on low heat in vegetable oil (2 minutes on each side).From the avocado make mousse: peel the avocado from the peel and bones, pierce the blender to a puree state and mix with lemon juice and olive oil, salt and pepper.
Take 20 g of the resulting mousse.We collect the burger: cut the bun in half, and apply tartar sauce over both parts (you can use the prepared one, but it's better, of course, to cook it yourself).
On one side of the rolls lay the romano leaves, the tomato slice, the avocado mousse, the cucumber slices, the crab croquet, again the avocado mousse, the romano leaves and cover with another piece of bun.Serve this burger well with corn grilled potato chips with ketchup.
Form the cutlets with a culinary ring and fry them on low heat in vegetable oil (2 minutes on each side).From the avocado make mousse: peel the avocado from the peel and bones, pierce the blender to a puree state and mix with lemon juice and olive oil, salt and pepper.
Take 20 g of the resulting mousse.We collect the burger: cut the bun in half, and apply tartar sauce over both parts (you can use the prepared one, but it's better, of course, to cook it yourself).
On one side of the rolls lay the romano leaves, the tomato slice, the avocado mousse, the cucumber slices, the crab croquet, again the avocado mousse, the romano leaves and cover with another piece of bun.Serve this burger well with corn grilled potato chips with ketchup.
6. burger recipe Burger in Sicilian
Photo: provided by the Steak House Syndicate restaurant
In this burger from the restaurant 'Steak House Syndicate' are important nuances.
Try to find the right ingredients, and you will see what a rich combination of tastes it reveals.
Ingredients:
Ciabatta with olives - 100 g
Beef steak - 150 g
Pink tomatoes - 60 g
Basil - 15 g
Mozzarella in brine - 40
Sauce - 30 g
Salsa from dried tomatoes - 30 g
Beef steak - 150 g
Pink tomatoes - 60 g
Basil - 15 g
Mozzarella in brine - 40
Sauce - 30 g
Salsa from dried tomatoes - 30 g
How to cook:
Grilled fried steak until medium well, that is, two minutes on each side on high heat and five minutes to let him rest.
Put the mozzarella on the steak.
Ciabattu cut horizontally, the lower part of the ciabatta should be smeared with sauce (for its preparation mix the house.
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