Making the perfect burger at home is not at all difficult. The most important thing in this matter, of course, is the cutlets. I'll tell you how to prepare burger patties and assemble delicious toppings.
The perfect burger
There is one secret ingredient of the burger, which many people neglect due to its simplicity and availability, but it plays an important role in the palette of flavors of this dish. This is pickled onion. Pickling onions is very simple. First, cut the onion into thin rings, then put it in a bowl, add a teaspoon of sugar and the same amount of salt, and gently rub it with your hands. Pour a glass of boiled cold water and add 2 tablespoons of 9% vinegar, leave in the marinade for 30 minutes. Take it out, dry it on a paper towel - the desired ingredient is ready!
- Cooking time: 50 minutes
- Number of servings: 9
Preparation
First, cut the buns in half.
Wash the chicken breasts thoroughly, cut into pieces and make minced meat. You can use a meat grinder, but a food processor can easily cope with tender meat fillets.
Peel the onion and cut into half rings. Try to make them as thin as possible. Then place the onion in a non-metallic container, add sugar, vinegar and boiling water. Water needs to be poured until all the onions are covered with marinade, this is approximately 100 ml. Set the onion aside, after about 15 minutes there won’t be a drop of bitterness left in it and it will add a delicious crunch to your chicken burgers. Before adding onions to the dish, drain the marinade and rinse the onions with clean water. Cut the cucumbers into slices.
Grease the bun halves with ketchup and mayonnaise. For each part of the bun you will need about a teaspoon of ketchup and mayonnaise.
It’s the turn of the chicken cutlets: salt and pepper the minced meat and form into flat round cakes. Fry them in a frying pan on both sides. The minced meat cooks very quickly, so 3-4 minutes on each side will be enough.
All that remains is to form the chicken burgers. Place lettuce leaves on the bottom half of the bun.
We place the already slightly cooled cutlet on top. Let the cutlet cool, otherwise the high temperature of the meat will cause the salad to lose its crunchy qualities.
Cover the cutlet with cucumber rings.
The final layer is pickled onions.
That's all! Chicken breast burgers are ready!
Grilled burger patties
Ingredients:
- Minced meat - 1 kilogram;
- Spices for meat - 3 tbsp. spoons;
- Ketchup - 50 milliliters.
Cooking method:
Place the minced meat you have in a large bowl. It is better to use pork mixed with another type of meat. Pure pork is not very suitable here.
Add spices and ketchup to the minced meat. Again, you can use any spices that suit the meat. Knead the minced meat thoroughly with your hands. You need to knead thoroughly for several minutes - only then will the burgers turn out tender.
Now we use our hands to form it into patties of a suitable shape - you know what burger patties look like, right? They are flatter and medal-shaped. Approximately 200 grams of minced meat should be used for one cutlet.
All you need to do is heat up the grill and fry the cutlets for 4-5 minutes on each side. That's it, the grilled burger patties are ready. Bon appetit!
Description
Chicken hamburger
with pieces of soft cheese and fresh vegetables will be a wonderful and light breakfast. Thanks to this recipe, you will be convinced that even fast food can be made healthy and tasty at the same time. The main thing is to cook the chicken correctly.
We will not use vegetable oil to fry the chicken. For this purpose we will take a simple grill pan. The meat will be juicy and not at all greasy.
To add even more goodness to our burger, we'll use a mixture of carrots, cucumber and spices. Such a snack at home will turn out to be very tasty, and the children will be completely delighted.
If you don’t know how to cook a healthy, delicious hamburger with chicken breast, then our step-by-step recipe with photos will tell you in detail about each stage of cooking. There is nothing complicated in this process; all the ingredients can be easily found in the store.
The snack will turn out incredibly tasty and satisfying; crispy buns combined with tender chicken and fresh vegetables will fill you with energy for the whole next day.
Recipe Hamburger with chicken breast and hot sauce
Diets and proper nutrition are very healthy! But sometimes you want something harmful and forbidden, and something that will take your breath away. I suggest you prepare a proper homemade hamburger with a healthy filling of chicken breast, tomatoes, fresh lettuce and terribly hot sauce. Why is it creepy? Because the idea of the sauce is taken from Mexican cuisine, where spicy dishes with pepper are popular... no, not chili, but jalopeño. The one that makes grown men cry. Shall we risk cooking and trying? Go!
Cooking steps
- Let's prepare all the necessary ingredients.
Wash and chop the Chinese cabbage quite finely with a sharp knife.
Wash the cucumber and cut into circles 2-3 millimeters wide.
Wash and peel the carrots, grate them on a wide grater to form thin slices.
Add vegetables, a little sugar, a pinch of cumin and a teaspoon of vinegar to a deep bowl. Mix the ingredients thoroughly.
Heat up the frying pan, cut the sesame buns in half, fry the sections on a dry surface of the frying pan until golden brown and crispy.
Wash the chicken breast and dry it on a paper towel, removing the veins from the meat. Sprinkle the brisket with salt and pepper, cover with a plastic bag and pound the meat using a wooden mallet or rolling pin. The meat should be thin enough, but its surface should not be damaged.
Add spices to the chicken.
Using the frying pan in which we fried the buns, we will cook the chicken. Fry the pieces of meat on each side until golden brown.
Grease the bottom half of each sesame bun with natural yogurt without additives, and place 2 tablespoons of pickled vegetables on top of it. The next layer will be a piece of cheese, place the finished chicken chop on top of it, then lower another piece of cheese and cover it with the top half of the bun. Hamburger with chicken breast is ready.
Bon appetit!
Chicken isn't the most standard burger topping, but that doesn't make it bad. Chicken fillet is lean meat; unlike a burger with a beef patty, you will get a less calorie dish.
I would like to dwell in detail on the bun and cheese sauce. My recipe uses homemade buns, the recipe for which is available, and the same goes for the sauce. If you don’t want to bake buns, you can simply replace them with store-bought ones, but it’s better to make the sauce yourself.
Next, as for the salad, in the recipe I did not use lettuce leaves, but Chinese cabbage. In my opinion, it goes well with chicken breast, but if you are not comfortable with cabbage, replace it with whatever you like best.
The ingredients indicated at the beginning are enough for 2 burgers, if you want to make more, for example, to feed a whole group of friends, just increase them proportionally by the required number of times. I have identified this dish as suitable for large groups, since increasing the number of servings does not lead to any significant increase in preparation time. And if you also serve the dish as a constructor, that is, all the ingredients separately so that everyone can assemble what they like, then increasing the portions, say to six, will only take you about five extra minutes.
Step 1: Prepare the chicken
Before frying, the chicken fillet must be butterfly cut and beaten. To do this, first trim off the excess, then place the fillet on a cutting board, press lightly on it with the palm of your left hand and, holding the knife parallel to the table, cut in half, but do not cut to the end somewhere around 1 cm. Open it up.
Now the meat needs to be lightly beaten. Cover it with cling film so as not to stain the kitchen and the object with which we will be beating. Take a rolling pin, a bottle, or whatever you prefer and tap the meat. Your goal is to get the meat to be as evenly thick as possible across all parts of the meat.
After all these manipulations, all we have to do is season the fillet with a pinch of salt and pepper and set aside. You can immediately salt/pepper on both sides, or on one, and season the other once the fillet is in the pan.
Step 2: Prepare the filling
Slice the gherkins lengthwise; if you use larger cucumbers, it would be better to cut into rings.
Wash the Chinese cabbage leaves and cut them into pieces slightly less than 1 cm wide. I practically do not touch the white, hard part of the leaves, as a substitute for lettuce leaves in a burger; in my opinion, it is a bit harsh.
Cut the mushrooms into thin slices.
If you bought bacon or brisket whole, you should also cut them into thin slices.
Don't forget about the cheese sauce, it's good if you already have it ready, but if not - . You can add a little more milk to make it thinner.
Step 3: Fry the mushrooms and prepare the buns
Heat a frying pan well over medium-high heat, pour 2 tbsp into it. spoons of butter and add mushrooms.
Don’t rush to stir: distribute the mushrooms evenly throughout the pan and let them brown well for one minute. Season with a little salt and pepper. Stir and cook for another 1-2 minutes.
Meanwhile, cut the buns in half, drizzle a little olive oil on each half and rub along the inside.
When the mushrooms are ready, set them aside with the vegetables, wipe the pan with a paper towel, reduce the heat slightly and place the buns on the inside of the pan, pressing down lightly with your hand. The buns need to be fried so that they do not get wet from the sauce, juice of vegetables and meat, while remaining naturally soft.
Fry for 1-2 minutes.
Place the buns on the plates in which you plan to serve the burgers. Shake off any crumbs from the pan, wipe again with a paper towel, and return to the heat to medium-high.
Step 4: Fry the chicken and assemble the burger
Pour a couple of tablespoons of sunflower or olive oil into a frying pan and place the prepared fillet on it.
I partially touched on the question of how to cook the perfect fillet in the recipe. Here the situation is somewhat different - we have a rather thin piece of meat, which you can’t really poke into with a thermometer, and we don’t need it.
Here's what you should know:
- the frying pan needs to be warmed up well - it takes me about 3 minutes over high heat;
- Be aware that you need to fry for 2-3 minutes on each side;
- look at the cut of meat: when you just put the meat in the frying pan, watch how it is fried in depth; when the fillet has reached the readiness (whitened) to half the thickness - you can turn it over;
- after turning over, look at the fried side, pay attention to its color - this will be your guide to determine the degree of readiness: you need to fry the second side in approximately the same way. Just lift the meat from time to time and watch how its color changes. In fact, the second side needs to be fried for about half a minute less, since the temperature inside is already higher than it was initially, and accordingly, the second side should be slightly less fried;
- when it seems to you that it’s time to remove it, try lifting the fillet with tongs above the frying pan; if you see that the meat is releasing juice, which, when dripping into the frying pan, causes the oil to sizzle and splash in all directions - know that this is another indicator of readiness.
Here is a guide to what degree of goldenness you need to fry the first side:
When the fillet is ready, remove it from the pan and leave to rest for 3-4 minutes, but in the meantime, start assembling the burgers: brush the bottom of the bun with 1 teaspoon of ketchup,
and cover with Chinese cabbage.
Top the cabbage with a few slices of mushrooms.
Chicken cutlets for burgers
Ingredients:
- Chicken fillet (breasts) – approximately 500 grams;
- Fresh herbs (dill and parsley) - a small bunch;
- Mix of peppers and salt.
Cooking method:
Wash the chicken fillet, dry it with a paper towel, remove excess films, and cut into small pieces. Combine with herbs, add salt and pepper. If you are making it for adults, you can add whatever seasonings you like and onions. So, we have thoroughly mixed the minced meat, then we proceed to the production of the burger patties themselves.
If you are preparing cutlets for future use and freezing them, prepare pieces of baking paper to separate the cutlets from each other.
We tear off a small piece from the minced meat, roll it into a ball, then knead it into a round cutlet, as far as you can manage in your hands. After this, place the cutlet on baking paper and crush it further to the diameter of the bun.
You can use store-bought breadcrumbs, or you can press previously dried bread in a mortar.
Pour breadcrumbs onto a plate, add seasonings and dip the finished thin cutlet on both sides. Place on a piece of baking paper and cover with another. This is if you freeze some of the cutlets.
Then we put the pyramid of burger patties into a plastic container and put it in the freezer.
And fry the cutlets that you will use now in a small amount of vegetable oil in a frying pan and over low heat until golden brown. You can press it with a spatula.
And don't forget to first remove the cutlet to a paper towel to remove excess oil.
Ideal burger patties in the oven
Ingredients:
- 1.5 kg lean pork;
- 100–150 g lard;
- 150 g stale white bread;
- 100 ml milk;
- 150 g onions;
- 10 g ground dried spices for cutlets;
- black pepper, vegetable oil, salt.
For burgers:
- buns;
- pickled onion;
- cheese;
- pickles;
- tomatoes;
- basil, fresh salad;
- mustard grains, mayonnaise or ketchup.
Cooking method:
Cut the lean pork into small cubes. We carefully cut off the films, tendons, and veins. Add about 150 g of lard to the meat; without it, the cutlets will be dry.
We pass the meat and lard through a meat grinder; the burger mince should be smooth, so choose a nozzle with small holes.
Peel the onions, chop them, grind them in a meat grinder after meat. Cut the crust off the stale loaf, cut the crumb into cubes, and mix with cold milk. Add bread soaked in milk and chopped onions to the bowl with the minced meat.
Season the minced meat - add freshly ground black pepper, salt to taste and ground dried herbs (seasoning for cutlets). Mix the burger mince well. It is better to knead it with your hands, just like dough. Then put the finished minced meat in the refrigerator compartment for 30 minutes.
We measure out the required amount of minced meat, make flat round burger patties, and place them on the board.
In a frying pan, heat a tablespoon of refined, odorless vegetable oil. Quickly fry the cutlets on each side until golden brown and transfer to a baking sheet. Place the baking sheet in an oven preheated to 180 degrees for 12 minutes.
So, heat the burger buns in a toaster or oven, grease the bottom half with grain mustard, put a lettuce leaf, a few basil leaves and a slice of tomato on top. Place a thin slice of melted cheese on the hot cutlet and place it all together on the tomato. Add pickled onions, cucumbers, a little more herbs, mayonnaise or ketchup and the second half of the warm bun. The perfect burger is ready. Bon appetit!
By the way, to prevent the burgers from falling apart, when serving, secure them with bamboo skewers. You can string pieces of pickled cucumber, onion rings and chili onto a skewer.
