There are a lot of options for cooking hamburgers. We studied about 12 recipes from the world's leading chefs and, based on their recommendations, made the most classic version of a homemade burger.
This recipe contains several recipes at once: a recipe for burger buns, a recipe for a classic burger patty and a recipe for burger sauce.
And the most vital parts are the patty and the bun.
Especially the bun because it should combine the incompatible: be soft and fluffy, but at the same time, dense enough to not become soggy, when soaked in sauce and juices.
The patty just needs to be juicy, not tough, and kind of break apart when bitten. This is achieved due to the composition of minced meat for patties, which contains a balanced amount of meat and fat. You choose the degree of roasting yourself: medium, strong or lightly fried patty is a matter of personal preference.
The sauce is the simplest part. You can vary the composition to your own taste.
INGREDIENTS
For classic burger buns
500 g wheat flour
200 ml warm water
80 ml milk
13 g dry yeast
25 g sugar
10 g salt
20 g dry milk
40 g cold butter
1 C1 egg
For burger patties
70-80% minced ground beef
20-30% chopped fat (based on the weight of one patty - 150-200 g)
1 tbsp Worcestershire sauce
For sauce for 8 burgers.
1 pickled cucumber finely chopped
120 g mayonnaise
40 g grained mustard
60 g ketchup
10 g sugar
For filling
2 pickled cucumbers
1/2 white lettuce
1 package soft cheddar cheese
2 large tomatoes
1 pot of lettuce
1 pack iceberg lettuce
A detailed step-by-step description of the recipe with all the nuances and notes on our website: kulinarnyepraktiki.ru/klassic...
Good luck in your culinary practices and experiments!
#burger #hamburger #fastfood