The first hamburger was sold in the USA more than two centuries ago. Since then it won all continents, but in Europe still is associated with so-called "fast" and unhealthy food. Meanwhile, in America in supermarkets, minced-meat cutlets from high-quality fast beef for hamburgers of a home cooking are on sale. The hamburger made houses, at all not the most junk food.
It is required to you
- For fast cutlet:
- 500 g of beef fillet;
- 5 tablespoons of bread crumbs;
- 1 egg;
- 1 tsps of ground caraway seeds;
- 1 tsps of a ground coriander;
- 1 tsps of a dry oregano;
- salt
- For cutlet with fat addition:
- 300 g of fast pork;
- 500 g of beef;
- 100 g of fat;
- 4 tsps of dry seasoning from coriander mix
- oregano
- caraway seeds;
- 2 bulbs.
- For cutlets
- prepared in an oven:
- 400 g of low-fat beef;
- 400 g of fat veal;
- 1 tsps of salt;
- 5 tsps of ground black pepper.
Instruction
1. Fast cutlet for a gamburgeravozmita fresh beef fillet, wash out, cut pieces and crush in the meat grinder. Add bread crumbs, egg to forcemeat, mix, put spices, salt and pepper, carefully mix once again.
2. Moisten hands with cold water, divide forcemeat into equal parts balls, make round flat cake two thick of each ball - two and a half centimeters. Warm in a frying pan with a thick bottom of a little vegetable oil and fry cutlets on both sides eight-ten minutes.
3. Cutlet for hamburger with addition to a salapomoyta meat, clean onions, cut them pieces, add the cut unsalted fat, miss via the meat grinder, salt forcemeat and pepper, add some spice.
4. Create from forcemeat flat flat cakes one and a half-two centimeter thick, of the size of bun in which cutlet will invest. Fry on strong fire in a frying pan, with a small amount of vegetable oil (it is possible without oil, just spread flat cakes on the heated frying pan with a thick bottom, use a thick-walled frying pan with a trellised relief of a bottom) within two-three minutes from each party.
5. Cutlets for hamburger in a dukhovkevozmita fresh beef fillet and fat veal, for example, intercostal meat, where meat and fat approximately in half. Cut, miss via the meat grinder with a large lattice, add salt and pepper to forcemeat, mix. Divide forcemeat into five round cutlets one and a half-two centimeter thick, lay out on parchment paper and put in the fridge for two hours.
6. Warm an oven to 250 wasps, lay out cutlets on a lattice, a baking plate a lattice enclose a baking tray, having laid it paper (for the flowing-down fat). Put a lattice with a baking sheet in an oven for fifteen-twenty minutes.