Useful Tips

10 recipes and 10 secrets of amazing burgers

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Sauces for burgers are a chic bouquet of various aromas, consisting of sweet, salty and spicy. The most important component of a tasty burger, in addition to correctly made cutlets, is, first of all, the original dressing, which will improve and bind all the ingredients into a single flavoring composition. Many are accustomed to being content with a banal mixture of ketchup and mayonnaise (the so-called "ketchunez") in combination with mustard. But there are other interesting sauces for hamburgers, the preparation of which at home will not take much time, and you will be sure that they do not have additional preservatives or harmful substances, because the product will be made by you yourself.

Burger dressing, like in McDuck

If you want to make a cheeseburger or hamburger like at McDonald's, this is now easy to do. We offer you a classic version with a photo of a popular gas station, because its secret has long been known to everyone,

  • Mustard is sweet - one big spoon,
  • Sweet pickle relish vegetable marinade - two large spoons (you can take a similar one),
  • Mayonnaise - three large spoons,
  • Salt tastes good
  • Wine vinegar (white) - one small spoon,
  • Dried onion and garlic - a pinch
  • Dried paprika - three pinches.

Homemade sauce is prepared as follows:

  1. The main feature of the dressing is its components, among which is a vegetable-based marinade. It should be sought in large supermarkets. If you don’t find it, you can easily replace it with any similar one,
  2. We mix the ingredients in a small bowl, let them “soak” each other. This sauce for homemade burgers is also perfect for a variety of meat dishes.

Gordon Ramsay Sauce

This filler is similar in taste to a classic barbecue and is perfect for hamburgers with a beef meat cutlet.

Tip before cooking: if at the end of the stewing process you see in the pan that the dressing is quite thick, then pour a few large spoons of water into it. Let it evaporate a little, then remove the container from the stove.

  • Tomato paste - three large spoons,
  • 1 onion,
  • Paprika - two large spoons,
  • Garlic - three prongs,
  • Brown sugar - a tablespoon.

Scheme how to make burger sauce:

  1. Better take a red onion, compared with ordinary onions, it is much more tender. We clean it from the skin and cut it very finely. Do the same with garlic,
  2. Heat the oil in a pan (two large spoons) and spread the garlic and onions. Fry them for a minute and a half until transparent. We do not allow the appearance of a dark crust on vegetables,
  3. Then pour brown sugar into the pan and mix thoroughly. Sugar should melt, and onion and garlic should be caramelized. Next, lay the paprika, and then the turn of tomato paste. To mix, take a wooden spatula,
  4. We extinguish a gas station with all components for another two minutes until fully prepared. We shift in a convenient bowl. The product is ready to decorate our beautiful masterpieces of fast food.

Barbecue sauce

Tasty and aromatic filler is a component of an appetizing dish. Therefore, we offer you a simple but original recipe for burger sauce.

  • Tabasco sauce and barbecue spices (mixture) - 1 large spoon,
  • Brown sugar, Worcestershire sauce, wine vinegar - ¼ cup each,
  • Ketchup - two cups,
  • Mustard - two small spoons.

The cooking instruction is as follows:

  1. Put the components in a saucepan and put on a small flame,
  2. Bring the mass to a boil with constant stirring. Refueling begins to boil, reduce the flame and continue cooking until the mass in the stewpan darkens and begins to thicken. It takes 15 minutes
  3. Pour the product into a clean glass dish and give it time to cool.

Secrets of the perfect burger

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

  1. Cook only with fresh meat. Marbled beef is best for a burger, but other types of meat can also be used. It is only important to maintain the ratio: 80% meat to 20% fat (800 grams of meat - 200 grams of fat).
  2. Do not buy ready-made stuffing. It is not known who, how and what made it. Grind meat yourself, but not too much: minced burgers should be textured.
  3. Knead the minced meat with your hands. You can even throw it on a board or table. So fat, herbs, spices and other ingredients added to the meat will be evenly distributed, and the mixture will become more airy. So that the stuffing does not stick to your hands, moisten them in cold water.
  4. For all burger cutlets to have the same shape and weight, shape them using the cooking ring or use the lid of a large can. Shallow plastic containers are also suitable. The main thing is that the cutlet should not be thicker than one and a half centimeters and weigh about 200 grams. And do not forget to make a depression in the center!
  5. Try to have burger patties slightly larger than buns. Then the meat is fried to the desired size.
  6. Keep the meatballs in the refrigerator while preparing the sauce and chop the remaining ingredients. When warm, the fat in the minced meat will begin to melt faster than it will be on the grill, which means the burger will turn out to be dry.
  7. Salt the burger cutlets just before frying. If you add salt directly to the minced meat, sodium chloride will begin to break down protein bonds, and the meat will acquire a dense texture similar to sausage. The burger will not be juicy.
  8. Do not flip cutlets too often. The less you touch them, the juicier they are. First, fry the meat in a direct heat zone, and then move it to the edge of the grill. While frying, lightly press the patty with a spatula. For medium-frying, six minutes is enough. Readiness can be determined with a special thermometer: the temperature inside the cutlet must be at least 70 ° C.
  9. Pack the burger correctly. First, the sauce (on both halves of the bread), then the lettuce (on the lower, smaller half) and, finally, the cutlet. So the bread does not get wet ahead of time.
  10. Set aside the knife and fork - eat the burger with your hands! With both hands. Press it down well, turn it upside down (so the contents will not fall out) and enjoy yummy with a juicy cutlet.

Below you will find burger recipes for every taste: both traditional with beef, and various variations with pork, turkey, fish and seafood.

Ingredients

  • 1 kg of ground beef,
  • 6 buns with sesame seeds,
  • 6 slices of smoked gouda cheese,
  • 1 red onion,
  • salt and freshly ground black pepper to taste.

  • fresh parsley
  • 3 cloves of garlic,
  • 2 tablespoons of chopped oregano leaves,
  • 2 tablespoons of red wine vinegar,
  • ½ cup olive oil
  • 1 teaspoon of sea salt,
  • ¼ teaspoon freshly ground black pepper,
  • ¼ teaspoon red pepper flakes.

Cooking

Grind a few bunches of parsley and garlic, mix them with the rest of the ingredients for the sauce. Mix well.

Form cutlets, season them with salt and pepper and grill. A few seconds before being ready, put cheese on the patties so that it melts.

Put the patty on lightly fried buns, pour chimichurri sauce and add red onion rings.

With turkey and vegetables

Ingredients

  • 1 ½ kg minced turkey
  • ¼ cup breadcrumbs,
  • ¼ cup chopped onions,
  • ¼ cup freshly chopped parsley,
  • 2 egg whites
  • 1 clove of garlic
  • 1 teaspoon of salt
  • 1 teaspoon black pepper,
  • baked vegetables (eggplant, peppers, tomatoes),
  • pesto,
  • buns for burgers.

Burger sauce: the best recipes, secrets, tips

If for the first time you have to cook your own sauce for a burger, it is better to opt for proven, classic recipes traditional for it. These sauces are: Big Mac, Ranch, Teriyaki, Guacamole, Torrisi, pesto. All of them are used in eateries around the world. But you can also make them at home.

The five most commonly used ingredients in burger sauce recipes are:

ProductCalories kcal per 100gProtein g in 100gFat g per 100gCarbohydrate g per 100g
Soy sauce516066.6
Shallot722.50.116.8
Ginger801.80.815.8
Tomato paste285.61.516.7
Sour cream2102.8203.2

In addition to these, there are so-called nameless recipes for sauces based on a specific ingredient or a mixture of them. These are: mustard, sour cream, cream, tomato, mayonnaise, garlic, green, cheese. The usual and familiar horseradish is also very well combined with a burger patty. Like home ketchup.

Keep in mind that different types of burgers are suitable for different types of sauce. For example, an American Ranch sauce, mixed with fat cream, is ideally placed on a cutlet of lean, low-fat meat. And with the cutlet fatter harmoniously combines something more acidic like tomato, teriyaki, torrisi.

The most unpretentious burger sauce is prepared from products that everyone probably has in the refrigerator. This is a ready-made mustard and mayonnaise. Just mix them in equal proportions and add to taste the salt, garlic, dry spices of your choice. This gravy is good for burgers made from drier meat such as turkey, white and red fish.

The five fastest burger sauce recipes:

Dish nameTime for preparingCalories kcal per 100gUser rating
Nice Burger Sauce10 min123+32
Sour cream mayonnaise sauce with herbs and garlic for burgers10 min218+29
Honey mustard sauce for sandwiches15 minutes257+409
Cumberland Burger Sauce20 minutes89+24
Hamburger sauce20 minutes127+29

The main thing to remember is that the consistency of burger sauce should not be too fluid. Otherwise, it simply flows out. Therefore, carefully monitor the density of the sauce. If it is not enough, use one of the thickening methods. For example, fried flour, wheat or oatmeal, copes well with this task (you don’t even have to fry oatmeal).

It’s good if in your sauce you can feel small pieces of vegetables like onions - this will not spoil it. Well and yes - usually cutlet is watered with sauce. But you can experiment with different layers of sandwich.

Cheeseburger Cheese Dressing

  • Cream - 180 ml
  • Hard cheese - 250 g,
  • Starch - 1 large spoon.

  1. Grate cheese and mix with starch in a large and deep container,
  2. Put it in the stewpan and add the fat cream,
  3. Keep on low heat, stirring all the time, and wait until the cheese melts (about five minutes),
  4. If you get a very thick filler - add milk or cream. The cheeseburger sauce is ready. It perfectly complements the cheese in fast food.

Pesto

  • Pine nuts - ¼ cup,
  • Garlic - three prongs,
  • Parmesan (grated) and olive oil - 1/3 cup each,
  • Fresh basil - two cups,
  • Pepper, salt - it tastes.

The cooking process is as follows:

  1. Place nuts and basil in a blender bowl and chop until smooth,
  2. Next, add the remaining ingredients, whisk thoroughly. In the process of whipping, refueling must be scraped off the walls, it should be smooth.

Mustard Filler

  • Brown sugar - three large spoons,
  • Wine vinegar - half a glass,
  • Honey - two large spoons
  • Mustard cereal - 2/3 cup,
  • Dark beer - 1 cup,
  • Turmeric - ½ small spoon,
  • Salt is a teaspoon.
  1. Pour beer (1/2 cup) and vinegar into a piece of mustard, and put in the refrigerator overnight,
  2. Mix honey, turmeric, remaining beer, salt and sugar in a saucepan. Bring to a boil and remove from the flame,
  3. Pour the obtained filler into the blender bowl and add the grain mustard. As a result, the dressing should be mashed,
  4. Refrigerate and use as directed.

Tomato dressing

  • One onion
  • Tomatoes - three pieces,
  • Sugar - one small spoon,
  • Half a bell pepper,
  • Vegetable oil - two large spoons,
  • Hot red pepper - two rings.

  1. Wash Bulgarian pepper, clean from seeds and cut into small cubes,
  2. Cut hot pepper into thin rings and remove the seeds,
  3. Cut the tomatoes and onions into small cubes and place them in a heated oil in a frying pan. Stew for 25 minutes until the mass is completely thickened,
  4. Then add the Bulgarian pepper, sugar, salt, red hot pepper, mix thoroughly and simmer for 10 minutes,
  5. Grind the resulting mixture in a blender until smooth. If the filler is liquidy, pour it back into the pan and add about one teaspoon of flour,
  6. Boil for about five minutes until the desired density.

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