How to cook a hamburger at home - homemade hamburger recipes. Hamburger at home

Homemade burger

Ingredients:

burger buns;
0.5-0.6 kg of ground beef;
2-3 strong large tomatoes;
1-2 onions;
lettuce leaves - regular leaf or iceberg lettuce;
cheddar cheese in burger slices;
gherkins;
0.5 cups ketchup;
grainy mustard - 3-4 teaspoons;
salt and pepper;
Worcestershire sauce (optional) - 2-3 tsp.

How to cook:

1. Add spices to the minced meat and mix a little. I'll also add a little Worcestershire sauce (Worcestershire).

It is not recommended to add salt to the minced meat at this stage.

2. Form cutlets. I found excellent large molds, greased them with butter and filled them with minced meat. I don’t recommend crushing it too much, just shaping it. Make the thickness somewhere around 18-19 mm, and in the center - about 13 mm. There will be a small depression there, which will level out during frying. If you make a flat cutlet, it may “puff up” in the center, but we don’t want that.

3. Place them in the refrigerator, placing them on baking paper (or cellophane). Let them lie there for 30-40 minutes and cool well.

4. Wash the tomatoes and cut them into rings. Open the cucumbers and chop them too. Since the cucumbers are small, cut at an angle to create larger pieces.

5. Cut the onion into rings. We chopped 2 types of onions, for every taste.

6. Wash the salad and dry it a little.

Sauce . This is a separate thing, since there are a lot of sauce options. I like to mix ketchup and grain mustard - a great option for meat.

Fry the cutlets and assemble the burger

Heat up the frying pan and lightly grease/spray with oil. Place the cutlet (now you can salt it a little beforehand) and fry over medium heat for 5-7 minutes on each side.

No need to mash the cutlet with a spatula! You want the juice to stay inside. As for flipping: I didn't notice a difference, flipping one patty only once and the others 4-6 times during cooking. All were equally juicy

To find out the degree of readiness, if you do not have years of experience in cooking burgers, you can pick at the cutlet. If the juice is clear and the cutlet is gray-pink, everything is fine. Of course, if you like it medium rare, then pink meat and pink juice may suit you too.

At the same time, fry the buns. Just a little bit so that the bun browns, becomes a little crunchy and absorbs the sauce less well.

Assembling the burger from bottom to top:

1. Bottom toasted bun. Onion.

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2. We don’t skimp on the sauce.

3. At the end, place 2 pieces of cheddar on the cutlets, literally for 10 seconds. It is already starting to melt and then we pick up our cutlet and put it in the burger.

Cucumbers.

Tomato (shake off excess moisture and juice to prevent dripping). And lettuce – this is where it comes in handy so that the bun doesn’t get soaked in tomato juice. Second time the sauce.

Top toasted bun.

Hamburger classic

You will need:

beef pulp - 1 kg;
beef fat or lard - 250 g;
onion – 1 pc.;
buns - 6 pcs. (home-made or purchased);
pickled cucumbers - 4 pcs.;
large tomato - 1 pc.;
red onion - 1 pc.;
lettuce leaves;
ketchup, mustard, mayonnaise;
salt, black pepper.

Preparation method

Fry the chopped onion over medium heat for 5-7 minutes. Pass the meat and fat one by one through a large meat grinder. Then combine everything with onions, salt and pepper. Make 6 cutlets, put in the refrigerator for half an hour.
Cut tomatoes, pickled cucumbers, and red onions into rings. Brush the cut bun halves with butter.
Fry the resulting cutlets in a frying pan. Turn every 2 minutes until desired doneness. In a frying pan without oil, fry the buns on the cut side for 10 seconds.
First, put lettuce, a cutlet, prepared tomatoes, onions, and cucumbers on the bun. You can apply mayonnaise, ketchup or mustard to the second part and cover the first half.

How to cook a delicious hamburger?

Prepare minced meat for cutlets yourself rather than using store-bought ones. In the first case, the cutlets will turn out juicy.
Choose meat with fat for minced meat (ratio 80:20), since juiciness and fat content are important components of any hamburger.
Apart from salt and ground pepper, it is better not to add anything to the minced meat: no bread, no potatoes, no eggs, etc., as you will end up with an ordinary Russian cutlet.
The cutlet should be made flat and round.
Before frying, put the cutlets in the refrigerator for half an hour.
They need to be fried for no longer than 8 minutes.

Mini burger

These burgers are quick to prepare and easy to eat. This is a great option for a buffet.

You will need:

mini buns - 8 pcs.;
minced beef - 600 g;
onion – 1 pc.;
pitted green olives - 40 g;
black pitted olives - 8 pcs.;
thinly sliced cheese - 50 g;
tomato - 2-3 pcs.;
lettuce leaves;
mayonnaise, mustard, salt, pepper.

Preparation method

Grind the onions and olives in a blender. Combine with minced meat, salt and pepper.
Form 8 mini patties and fry over medium heat. When frying on the second side, place the cheese on top a minute before it is ready to melt.
It is best to fry the buns cut in half so that they crisp up. Mix mustard and mayonnaise and brush the bun halves. Add lettuce, cheese cutlets, chopped tomato and cucumber. If desired, secure with a skewer.

Burger with beef and champignons

Ingredients:

Minced beef - 500 g;
Champignons - 300 g;
Onion - 1 pc.;
Celery - 2 bunches;
Apple cider vinegar - 1.5 tsp;
Mayonnaise - 1 tbsp;
Olive oil - 1 tsp;
Whole grain mustard – 1 tsp;
Salt and pepper - to taste;
Burger buns - 4 pcs.

Cooking method:

1. Finely chop the onion and mushrooms, mix them with the minced meat and add salt.

2. Form the minced meat into 4 flat patties and fry on both sides in a frying pan.

3. Mix mayonnaise, vinegar, oil, mustard, a pinch of salt and pepper.

4. Cut the buns into two parts, place the cutlets between them, spread with sauce and sprinkle with chopped celery.

Classic recipe

A burger can be called traditional if it is made from a wheat bun and a beef patty. Do you like these kinds of sandwiches? Then follow the instructions below!

Ingredients:

Minced beef - 600 gr.;
Cheddar cheese - 100 gr.;
Wheat round buns - 4 pcs.;
Basil leaves - 50 gr.;
Water - 2 tbsp;
Ketchup, mustard, ground pepper, salt - to your taste.

Preparation:

Place the minced meat in a deep container, add finely chopped basil leaves, salt and pepper. Mix the meat mixture thoroughly;
Form 4 round cutlets that will match the size of the selected buns;
Preheat the oven to 180 - 200 °C, grease a baking sheet with oil and fill it with cutlets. Send them to bake for 5-6 minutes, then turn them over and let them cook for the same time. Before removing, sprinkle with cheese and let it melt;
Cut the buns horizontally into 2 parts to create a “stump” and a top. Apply a couple of drops of mustard and a small amount of ketchup to the last one, then place the cutlet on it. Cover the resulting “sandwich” with hemp and turn it over. Serve the burger with fresh vegetables or as a meal on its own.

This recipe, due to the versatility of the products, is variable. You can replace ketchup and mustard with sauces or fresh vegetables, giving the dish a new taste.

Sloppy Joe

The burger received this name due to its unusual appearance and the sauce used in preparation.

In this case, a cutlet is not formed from minced meat; the meat mass, stewed in sauce, is placed in the burger. The product turns out very juicy.

You will need:

minced beef - 500 g;
sweet pepper - 1 pc.;
onion - 1 pc.;
mustard - 1 tbsp. spoon;
tomato paste - 3 tbsp. spoons;
sugar - 2 tbsp. spoons;
salt pepper;
garlic - 2 cloves;
water - 3 tbsp. spoons;
lettuce - 2-4 leaves;
rolls - 2-3 pcs.

Preparation method

Cut the pepper into cubes, finely chop the onion and fry the vegetables in a frying pan. When the onion becomes transparent, add minced meat. Bring to readiness, stirring evenly.
Separately mix mustard, tomato paste, sugar, salt, pepper with water. Combine the sauce with the minced meat and simmer over low heat for 10 minutes.
Let the filling cool. Finely grate the garlic and stir into the mixture. Cut the buns in half, place a leaf of lettuce (or other greens), and top with the minced meat. You can add cheese if you wish.

Veggie burger

Ingredients:

Champignons - 200 g;
Butter - 2 tbsp;
Salt - 1 tsp;
Ground black pepper - 1 tsp;
Black beans - 450 g;
Breadcrumbs - 2 cups;
Red onion - 1 onion;
Adjika - 2 tbsp;
Ground garlic - 2 tsp;
Dry chopped onion - 2 tsp;
Parsley - 1 bunch;
Egg - 1 pc.;
Burger buns - 5 pcs.

Cooking method

1. Finely chop the mushrooms (or grind them in a blender).

2. Melt the butter in a frying pan, add the mushroom mixture, salt and pepper and cook for about 10 minutes, stirring occasionally.

3. Grind the beans in a blender.

4. Mix the mushroom mixture with beans, breadcrumbs, egg, finely chopped onion and parsley, ground garlic, dried onion and adjika.

5. Form 5 flat cutlets from the resulting mixture and fry in a non-stick frying pan until golden brown.

6. Cut the buns into two parts, brush with your favorite sauce and place hot vegetarian cutlets in them.

How to make a homemade burger divinely delicious?

There is one secret trick that will make your burgers extra delicious. Take 150 g of brisket or bacon (can be smoked), fry in a frying pan and add these slices to the burger filling. The combination of fried bacon and meat patty is incredibly tasty.

Bon appetit!

Tell us in the comments how you make your burgers, what additives do you have in your filling? What kind of minced meat do you like to use for meat cutlets?

When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet.
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Fishburger (fish)

You can also make a burger in which the meat patty is replaced with fried fish.

You will need:

fish fillet (any) - 200 g (I like tuna or salmon);
seasoning - 2 teaspoons;
lemon juice - to taste;
bun - 2 pcs.;
cheese - 2 thin pieces;
tomato - 2 pcs.;
lettuce leaves - 2 pcs.;
garlic sauce - 2 tbsp. spoons (you can combine mayonnaise or sour cream with garlic).

Preparation method:

Cut the fish into pieces the size of the buns. Marinate in lemon juice and spices for 2 hours. Next, fry each side in a frying pan for 15 minutes without oil.
Toast the cut buns until crispy. Brush the bottom half with garlic sauce. Then add the finished fish and season as desired. Then add thin pieces of cheese and spread the sauce on them again. Place a lettuce leaf and a sliced tomato on top. Cover everything with the rest of the bun.

Hawaiian burger

Ingredients:

Sauce (soy) - 150 ml;
Vinegar (wine) - 1 tbsp. l.;
Ginger (dried) - 2 tsp;
Garlic - 2 tsp;
Sugar - 8-10 cubes;
Honey - 1 tbsp. l.;
Water - ¼ cup;
Oil (vegetable) - 1 tsp;
Pineapple - 2 rings;
Beef (minced beef cutlet) - 130 g;
Cheese - 1 piece;
Bread (burger bun) 1 pc.;
Mayonnaise - ½ tbsp. l.;
Lettuce (green) - 1 leaf;
Onion - 1 ring;
Tomato - 1 piece.

Recipe:

In a small saucepan, combine soy sauce, wine vinegar, ginger, garlic, sugar, honey, water and oil and simmer over low heat for 5-6 minutes until honey and sugar are completely dissolved.

Heat a frying pan over medium heat and melt vegetable oil in it. Add the sliced pineapple rings and fry for five minutes on each side. Season the cutlet to your taste and place it in a frying pan over high heat. Fry for 2-3 minutes until the juice begins to collect on the top of the cutlet.

Turn over and make sure the cutlet remains juicy. Place Swiss cheese on top and wait for it to melt. Fry the meat for about 2-3 minutes more.

Place a pineapple slice on top of the cutlets.

While the cutlet is cooking, prepare the buns. Place them in a greased frying pan and brown for 2-3 minutes. Then remove the buns from the heat and brush the pulp with a thin layer of mayonnaise.

Assemble the burger. Place lettuce, onion, tomato and cheese and pineapple patty on bottom bun. Spread teriyaki sauce and cover with top bun. Ready!

How to cook beef hamburger at home?

This recipe will allow you to cook hamburgers, almost like at McDonald's. You can buy ready-made buns.

To make a hamburger at home, you will need the following ingredients:

4 sesame buns;
0.5 kg minced beef;
processed cheese (slices);
1 large tomato;
2 pickled cucumbers;
fresh lettuce leaves;
1 onion;
vegetable oil;
mayonnaise, ketchup, mustard - to taste;
apple cider vinegar 5%;
1 tbsp. l. Sahara;
salt pepper;
water.

Hamburger assembly steps:

First, the buns are cut in half and fried in a dry frying pan without oil. They should be crispy, but still soft.
Apple cider vinegar is diluted with the same amount of water and 1 tbsp is added. l. sugar, stir well.
The onion is cut into thin rings and soaked in a vinegar marinade prepared in advance.
The tomato is cut into slices.
Only salt and pepper are added to ground beef. You can use a little mineral water to make it more tender. Do not overdo it with water so that the minced meat does not become liquid.
Use your hands to form round flat cutlets. They should be slightly larger in diameter than the buns.
The cutlets are fried in a frying pan with oil over high heat. Frying time on each side is 2-3 minutes, until a crispy crust appears.
While the cutlets are hot, they assemble the hamburger.
Place a cutlet on the bottom of the bun.
Top the cutlets with a slice of cheese.
On top of the cheese is a circle of tomato.
Place several onion rings on the tomato.
Next - slices of pickled cucumber.
Then a leaf of lettuce, which is poured with sauce - ketchup, mayonnaise or mustard.
Place the top of the bun on top.

The hamburger is ready.

Bacon Burger

Ingredients:

Bacon slices - 8 pcs.;
Minced beef - 700 g;
Freshly ground black pepper - 2 tbsp;
Ground paprika - 2 tsp;
Salt - 1 tsp;
Red onion - 1 onion, cut into rings;
Avocado - 1 pc.;
Mayonnaise - 125 ml;
Dijon mustard - 1.5 tbsp;
Burger buns - 4 pcs.

Cooking method:

1. Mix the minced meat with paprika, black pepper and salt and form 4 flat patties.

2. Fry the cutlets on the grill or frying pan on both sides for 3-4 minutes.

3. Fry onion rings and bacon.

4. Mix mayonnaise and mustard.

5. Cut the buns into two and place the cutlets, bacon, onion and avocado slices between them. Spread the mayonnaise and mustard mixture evenly.

Krabby Patty from SpongeBob

SpongeBob fans, the Krabby Patty secret has been revealed! Therefore, we will tell you how to cook a delicious hamburger at home.

Will come in handy:

buns with sesame seeds – 6 pcs.;
cucumbers in marinade – 2 pcs.;
lettuce leaves – 6 pcs.;
cheese in “envelopes” – 6 pcs.;
fresh tomatoes – 2–3 pcs.;
onions – 2 pcs.;
apple cider vinegar – 1 tbsp. l.;
granulated sugar – 1 tsp;
salt – 1 tsp.

Ingredients for cutlets:

any minced meat, suitable from several types of meat – 0.5 kg;
onion – 1 copy;
garlic - a couple of cloves (optional);
ground black pepper - amount to taste;
special seasoning for grilling – 1 tsp;
dried paprika – 1 tsp;
dried thyme - a pinch;
egg – 1 pc.;
ketchup – 2 tbsp. l.;
mustard sauce – 1 tsp;
Worcestershire sauce - 1 tbsp. l.;
any vegetable oil - for frying cutlets.

You can prepare a hamburger at home using the following instructions:

Minced meat is collected from the ingredients needed for the cutlets. Mix thoroughly. Form cutlets 1 cm thick. Place them in the refrigerator for half an hour.
The onion is cut into rings. Marinate it in a marinade of sugar, salt and vinegar for 10 minutes.
The cutlets are fried in a frying pan in oil. Take it out and put it on a plate.
Place the buns in the same frying pan, cut side down, for 5 minutes so that they soften and are saturated with the aroma of the meat.
Chop other ingredients for the burger.
Form a Krabby Patty: bun, cutlet, any sauce, 3 slices of pickled cucumbers, an onion ring, lettuce, a slice of cheese, a tomato and the top of the bun.

Secrets of the perfect burger

A real burger is far from fast food. This is a dish with its own canons, where there is considerable scope for culinary imagination. Follow these guidelines and your burgers will be perfect.

Cook only from fresh meat. Marbled beef is best suited for a burger, but other types of meat can be used. It is only important to maintain the ratio: 80% meat to 20% fat (800 grams of meat - 200 grams of fat).
Do not buy ready-made minced meat. It is unknown who, how and from what it was made. Grind the meat yourself, but not too much: the minced meat for burgers should be textured.
Mix the minced meat with your hands. You can even throw it on a board or table. This way, fat, herbs, spices and other ingredients added to the meat will be evenly distributed, and the mixture will become more airy. To prevent the minced meat from sticking to your hands, wet them in cold water.
To ensure that all burger patties are the same shape and weight, shape them using a pastry ring or use a lid from a large jar. Shallow plastic containers will also work. The main thing is that the cutlet is no thicker than one and a half centimeters and weighs about 200 grams. And don't forget to make a well in the center!
Try to keep the burger patties slightly larger than the buns. Then the meat is fried to the desired size.
Keep the cutlets in the refrigerator while you prepare the sauce and chop the remaining ingredients. In the heat, the fat in the minced meat will begin to melt faster than it ends up on the grill, which means the burger will turn out dry.
Salt the burger patties only before frying. If you add salt directly to the minced meat, sodium chloride will begin to break down the protein bonds, and the meat will acquire a dense texture, similar to sausage. The burger won't be juicy.
Don't turn the cutlets too often. The less you touch them, the juicier they turn out. First sear the meat in a direct heat area, then move it to the edge of the grill. While frying, lightly press down the cutlet with a spatula. For medium-roasting, six minutes is enough. Readiness can be determined with a special thermometer: the temperature inside the cutlet must be at least 70 °C.
Collect correctly. First the sauce (on both halves of the bun), then the lettuce (on the lower, smaller half) and finally the cutlet. This way the bread will not get soggy ahead of time.
Put down your knife and fork and eat your burger with your hands! With both hands. Press it down well, turn it upside down (this way the contents won’t fall out) and enjoy the deliciousness with a juicy cutlet.

Sources

https://hungryboyfriend.ru/recipe/domashnij-burger/
https://farsh-recept.ru/zakuski/burger-retsept-v-domashnih-usloviyah
https://zen.yandex.ru/media/id/5b33ee0a5d0cfc00a8d26bba/kak-prigotovit-burger-recepty-domashnih-burgerov-5b355d2469554b00a9b639ba
https://zen.yandex.ru/media/id/5ba8bf3525dbcd00aaf7dd1d/3-recepta-i-10-sekretov-potriasaiuscih-burgerov-5ba8edf2bbc66500aa4194de

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How to cook homemade minced meat

I also made my own burger. This simple food has its own rules: in a cutlet, each individual piece of minced meat must be juicy and elastic, but these pieces must be loosely glued together, not like in sausages. And there should be enough fat there.

And the meat itself should be without films, but not completely, but so that there is something to chew. Again, the meat should be flavorful, not bland like some tenderloin. At least that's what I thought when I was thinking about what kind of meat I should use to create a burger filling.

After weighing the pros and cons and trying different minced meats, I decided that the best option was muscle caps from the rump. I took the lid itself with the lard, which is adjacent to it on the inside. Moreover, I removed all kinds of films from the lard, and from the lid too. I also took 2 small muscles from the same piece. I cut off only the thick veins from them, and left the small veins for “collagenism”, which turns into the “gelatininess” of the final cutlet. The ratio of fat to meat was 15/100, in other words, the standard fat content for minced meat.

I cut the lid into 3 cm cubes, sprinkled it with salt and stirred, taking 0.5% of the weight of the meat. I put the salted meat in the refrigerator in a bowl, and wrapped the unsalted small muscles and lard in paper and also put it in the refrigerator. I left it all for a day.

Enough has been written about what salt does to meat so that I don’t have to repeat myself. I will only say that salting makes the meat elastic. And I wrapped the small muscles in paper so that they more or less retain their color and do not turn green from contact with air.

The next day I turned the lard and small muscles in a meat grinder through a grid with 4.5 mm holes. The resulting minced meat was mixed with pepper and pieces of salted meat and turned through a grill with 7 mm holes. Why did I do this? It’s simple: I needed salted meat without veins to be chopped larger, so that elastic pieces of meat could be felt, while fat and small muscles, minced smaller, should create a layer between large particles, preventing them from sticking together too much.

I mixed everything before scrolling, so as not to disturb the already prepared minced meat, so that liquid proteins, which help the minced meat to stick together, would not be released. I rolled the minced meat and immediately, without stirring, formed cutlets from it.

I have a special mold for making hamburgers. So, after wetting it so that the minced meat would not stick, I put the minced meat there and formed hamburgers. You can, of course, sculpt with your hands.

The minced meat should remain cold so that it does not stick together. The higher the temperature, the faster all processes proceed, and the salt will quickly “glue” the particles of meat and lard in the minced meat. Therefore, if you are not going to immediately fry and eat the burgers, it is better to freeze them.