[ad_1]
To prepare a delicious burger, it is very important to use fresh, high-quality ingredients, and to use spices in moderation. “Timely and moderate use of salt and other spices will help reveal the flavor of fresh, natural ingredients and will not overshadow them. Sprinkle salt and pepper into the meat grinders just before baking, when the cakes have formed. Additional spices should be avoided as they flavor the sauce better with them ”, Brigita Baratinskaitė, head of Maxima’s Food Production Department, shares her advice, quoted in the press release. She claims that grilled meat will be tastier if it is cooked fresh out of the refrigerator.
“Medium-baked beef is best prepared right out of the refrigerator. Dry the slightly frozen meat grinder with a disposable paper towel; it will absorb the water residues and the cold will help to maintain the shape of the mincer ”, says B. Baratinskaitė.
Meat preparation
Before preparing the meat, first prepare the grill. “It is important that the grill on which the meat will be cooked is clean, without any remains of food. When making more burgers, try to make each grinder as similar in size as possible. If you have not yet formed good culinary skills, use a special tool to form a meat grinder to help. ”- B.Baratinskaitė shares his tips and reveals the most important ones:
1. The meat grinder should be slightly wider than the diameter of the bun; the meat shrinks during frying, and when it shrinks too much, the structure of the burger can start to change;
2. When baking more burgers, weigh the meat; about 170-180 g of meat are needed per mincer;
Photo by Vida Press / Hamburger grinders
3. Press a hole in the middle of the meat grinder with your thumb; the center of the meat will remain unobstructed and the flatbread itself will be the same size;
4. Store meat in the refrigerator before cooking and pat dry with a disposable paper towel before cooking.
5. Season the meat with only salt and pepper, let it reveal the natural flavors. Grease a very thin layer of oil before frying.
How long to fry minced meat?
It is best to fry the meat to the desired doneness level, and to achieve this, it is important not only to heat the grill correctly, but also to pay attention to both the cooking time and the internal temperature of the meat grinder. .
- norint “rare” the meat should cook for about three minutes on each side and the internal temperature should be between 120 ° C and 125 ° C.
- moderately “rare” The internal temperature of the roast meat grinder should be between 130 ° C and 135 ° C, which will take about 4 minutes on each side.
- moderately baked the internal temperature of the meat should be between 140 ° C and 145 ° C and can be reached by frying on each side for about 5 minutes.
Photo by Vida Press / Baked hamburger grinder
- moderately well baked The grinder will cook on each side after about 6 minutes and the internal temperature should be between 150 ° C and 155 ° C.
- perfectly well baked the meat grinder will be on after 7 minutes or more of cooking on each side and the internal temperature should be 160 ° C or slightly higher.
Here are some great burger recipes for your attention:
How to produce
1. Mix the minced meat with very finely chopped onion, hot pepper, Tabasco sauce, season with pepper and salt. Make 4 buns, grease them with olive oil and bake in a 200 degree oven (with the fan on) for 10-12 minutes until well browned.
2. Spread the base of the bun with mayonnaise, put two slices of cheese, tomato sauce, hot hamburger, put a few slices of tomato, lettuce leaves and half the bun again.
 |
| Everything from the mince book |
Recipe from the book “All minced meat”, cook Asta Žvikienė
Ingredients
Burger buns: 4.00 You.
Cheese: 8.00 slices (square, enzymatic)
Salads: 1.00 You. (Iceberg leaves)
Crumble: 400.00 gram (beef for hamburgers)
Onions: 1.00 You. (small for hamburgers)
Pepper: 1.00 pinch (mixture, coarsely ground – for hamburgers)
Salt: 1.00 pinch (for hamburgers)
See more details
How to produce
1. In a deep bowl, add the beef, pork, beat the egg, add the sauce or spices and mix well.
2. Divide the dough into six equal parts and form chops. Bake in a skillet or on the grill.
3. Cut the buns and bake on the cut side.
4. Spread the halves of the buns with mayonnaise with mustard, put a lettuce leaf, hot cutlet. Sprinkle with grated cheese, place a slice of fried bacon, pickles and stewed beets. Top with the remaining halves of the buns and serve.
Stewed beets:
1. Heat the oil in a skillet, add the chopped onions and cook for about 5 minutes. Sprinkle with salt and pepper.
2. Add grated beets, chopped walnuts, hot peppers, tomatoes, add vinegar, add sugar. Bring to a boil, reduce heat and simmer, stirring, for about 40 minutes.
3. Let cool and add the parsley.
 |
| Book of good recipes |
Recipe from the book “Good recipes”, culinary Asta Žvikevičienė
Ingredients
Beef: 750.00 gram (chopped – for hamburgers)
Pork: 250.00 gram (chopped – for hamburgers)
Buns: (round – for hamburgers) 6.00 You.
Salads: 200.00 gram (hamburger sheets)
Bacon: (thin slices – for hamburgers) 6.00 slices
Cucumbers: 3.00 You. (marinated – for hamburgers)
Stewed beets: (for hamburgers) 300.00 gram
Salt: 1.00 pinch (for beets)
Pepper: 1.00 pinch (for beets)
Tomatoes: 4.00 You. (large – for beets)
Proceedings: 1.00 choice. s. (grapes – beet)
Parsley: 1.00 handful (fresh, chopped – for beets)
See more details
How to produce
- Mix the minced meat with the mustard, squeeze the garlic, add the marjoram, salt, pepper and knead well. Form two flat cutlets and fry with a slice of oil in a grill pan for about 5 minutes on both sides.
- While the burgers are baking, cut the buns in half and fry in a dry skillet for a few minutes. Place a few lettuce leaves, half a roasted bell pepper, a hamburger on one side of the bun, put a tablespoon of tomato sauce and cover with the other side of the bun. You can season the burgers with finely chopped red onions, tomato, or cucumber slices.
 |
| 30 minutes in the kitchen |
Recipe from the book “30 minutes in the kitchen”, culinary Neringa Kalasauskaitė
Ingredients
Buns: whole grains 2.00 You.
Petroleum: 1.00 choice. s. (fried)
See more details
How to produce
1. Put the cakes in a large bowl and pour the milk over them. Let stand about 5 minutes until the cakes are puffed up.
2. At this time, chop the fennel seeds, salt and hot pepper flakes in a mortar or electric grinder.
3. Put the minced meat in a pot with the puffed biscuits, add the rest of the products and mix well for about 2-3 minutes until all the flavors are combined.
4. Dip flat patties of desired size with wet hands. Bake on a very hot grill (heat BGE to 280-300 C) for about 4-5 minutes on each side until the roasted ridges penetrate the outside and the inside remains juicy.
5. Serve with fried buns with or without fries and with fresh salad and favorite sauce.
Ingredients
Bread: 70.00 gram (white, crushed)
Salt: 2.00 tea. s. (thick seas)
Mince: 1.00 kg (half pork and beef; the first can be replaced by chicken or turkey, the second by beef)
See more details
How to produce
1. Wash and chop the salad. Wash and slice the tomatoes. Peel and cut the onions into 3-4 mm thick slices. Also cut the pickles and pickles.
2. In a bowl, mix the meat with the spices and a pinch of salt. Form 6 steaks the size of a bun.
3. Bake the onions in a skillet over medium heat for 4-5 minutes. Sprinkle with salt and pepper. Put on a plate.
4. Bake the steaks in the skillet for 3-5 minutes on both sides.
5. Cut the buns in half. Spread the top with tomato sauce and the bottom with mayonnaise. Spread the salad on the bottom of the bun, lay out the onions. Top with a steak, then a slice of cheddar cheese, a slice of tomato, and pickled cucumber. Cover the top of the muffin and taste.
Ingredients
Buns: 6.00 You. (with sesame seeds)
See more details
[ad_2]
