Homemade hamburger with patty - delicious recipes for making hamburgers at home. McDonald's hamburger and cheeseburger recipes

Prepare all ingredients.

Cut white onion into half rings (you can take red, sweet), transfer it to a small bowl, marinate in a small amount of wine vinegar and sprinkle with a pinch of coarse salt.

For a good hamburger, be sure to take good quality fresh minced meat, as we will fry it for a very short time. Divide it into equal four parts (it is convenient to do this with wet hands). Shape each piece into a flat patty about 2 cm wider than the cooked buns. Place on a greased plate and refrigerate 10-15 minutes. in a refrigerator.

It is best to fry hamburger patties on a grill or grill pan. If you don't have them, a regular frying pan will do. Turn on the grill or place a non-stick skillet over high heat to heat up. Drizzle the patties with olive oil and season them to taste with salt and pepper.

Carefully transfer the patties to the hot skillet, flattening them slightly on top with a wide spatula. If there is room in the pan - put the bacon to fry. It cooks faster than beef, so you have time to fry it completely.

After 3 min. flip the patties for the first time and brush the top of each patty with mustard and 1 dash of Tabasco. Attention! The sauce is very spicy, so if you plan to serve hamburgers to children, it's best not to use it.

After another 3 min. Flip the hamburger patties over again and brush the other side with the mustard and Tabasco sauce. Cook for 1 more minute, placing a slice of cheese and fried crispy bacon on each piece of meat. The cheese should start to melt. Remove the cutlets from the pan.

Cut the buns in two. Fry the inside of each bun until golden brown and crispy in the pan where the bacon and meat used to be.

Prepare all the ingredients used in the hamburger sauce. Mix them in a bowl.

We begin to form a hamburger. Brush the bottom of the bun with sauce. Then dip the lettuce leaves in the sauce and place them on top.

Natalia 11/13/13
Indeed, children love such things, I take special children's ketchup for such hamburgers, and I don't use mayonnaise at all. And instead of a cutlet, I sometimes use steamed pieces of chicken fillet, it turns out tender and no less tasty.

Olga 01/22/14
I cooked hamburgers according to the recipe and decided that now I would say NO to the store-bought ones. Is it possible to compare these tastes, homemade is always better!

Egor 26.01.14
If the cutlets are rolled out on the board, then the figs will come off the board, if in the hands, then they turn out to be too thick and of a terrible shape. On high heat, it burns very quickly and splashes all over the kitchen. In general, I made 3 pieces and gave up. Maybe the hands are crooked

Alyona
Egor, cooking is both a science and an art. It takes a lot of patience and practice. If you want to roll out on the board, then so that the cutlets do not stick, use cling film (film, cutlet, film), although everything works fine with your hands))) Fire, if very strong, should be reduced. The cutlet should be fried, but not burnt. Oil shoots strongly if it is poured into a wet frying pan.
I hope that next time you will be able to boast of a homemade hamburger)))

Lina 11.05.14
Thanks, the burgers are awesome! Now we often cook in the hostel :)

Lusik 27.05.14
Delicious hamburger. It is a pity that the buns were not at hand. Had to cook with sliced bread for toast. But nothing, as it turned out, did not affect the taste of the American sandwich at all.

Sofia 14.06.14
The hamburger turned out delicious! Still, in McDonald's meat is not very, offal. But in a home-made cutlet, real selected beef. Hence the taste!

Oksana 23.09.14
Homemade hamburger is a guarantee of product quality. For me, this is the main thing. I already got food poisoning at McDonald's once, I don't want to do it again.

Olga 18.01.15
And really, why spend money and buy who knows what, if you can cook such yummy at home. At the same time, you will be sure that you will not slip some kind of muck. And instead of a cutlet, if you don’t want to bother with minced meat, you can take a piece of fried sausage, I also tried it, it turns out delicious.

Denis 26.01.15
Great recipe. I make cutlets in advance by stretching the minced meat on baking paper and freezing. Then the paper comes off easily, the cutlet is thin. I fry frozen for 2-3 minutes on both sides, which allows you to get a crust and juice inside. It remains only to pick up the ingredients and the hamburger is ready in 15 minutes.

Alyona
Denis, thanks for the interesting addition. The idea is great, especially in case of unexpected guests - I took out the blanks from the freezer, fried it, assembled a hamburger - and the treat is ready!

Irina 11.03.15
Mmm .. how appetizing, just drooling flowed. It will be necessary to cook, but only beef cutlets are suitable? Maybe lamb? And if without onions, then you get the same hamburger to taste as in McDonald's7

Alyona
Irina, a hamburger patty can be made from different meats (mutton, pork, chicken, venison, etc.). It is clear that the taste of such a cutlet will differ from the taste of a classic hamburger, but this has more pluses than minuses)))

Max 04/23/17
Lies! Your hamburger is completely different from McDonald's. In the cutlet, the ground skin, tendons, lard, horns and hooves are not felt at all :))))

Alyona
Max, very well pointed out.

Irishka 02.05.17
My friends and I cooked a whole mountain of hamburgers according to your recipe. The boys praised and ate everything to the last piece. Thanks a lot!

Elena 13.05.17
Excuse me, but how do you get your "super cutlets" without an egg?

Alyona
Elena, sleight of hand and no fraud)))))) Well, seriously, they don’t add an egg to a hamburger, like bread, otherwise you really get cutlets (a hamburger has a completely different taste). And so that the hamburgers do not fall apart during frying, the minced meat should be kneaded well with hands so that the meat releases the juice and becomes almost uniform in consistency. By the way, when preparing a kebab, they don’t lay an egg either, and despite this, it keeps perfectly on a skewer.

Anna 14.05.17
It turned out very tasty! Thank you!!

Dmitry 18.06.17
This is not a hamburger, but some kind of homemade version of a cheeseburger.

Alyona
Dmitry, a cheeseburger is a type of hamburger with the obligatory addition of cheese))))))))))))))))))

Nowadays, in almost every city there are institutions of this type. They lure us with their design and fragrance. When you go to MacDonald's, the first thing that catches your eye is a huge selection of fast food and reasonable prices. "Sandwich" attracts visitors with its taste. Have you ever thought about how many calories there are? Is there a replacement for this product?

Fast food or how to cook a juicy hamburger at home and a recipe in Russian

This dish originated in the German town of Hamburg. Soon it was brought to the USA by American emigrants.

It is enough to try homemade hamburgers and a recipe with a photo will help you step by step, then you will not return to your old life. What kind of burger is this and what is it eaten with? This is a sandwich with a fried cutlet with special sauce and herbs.

"Food on the go" has become an outlet for busy and frugal people. For 250 rubles you can buy a stuffed bun, french fries and cola. Why not a budget replacement for a cafe? But the calorie content of this meal is 1/3 of the daily diet: 312 + 18 + 295 = 625 kcal (per 100g).

What is the harm of fast food

No matter how tasty the dish in the “fast food cafe” is, do not forget about its harmful effects on the body:

High content of carcinogens, dyes and food additives.
Excessive consumption of food leads to a disorder of the body.
Overweight.
Gastritis.
The calorie content is big.

Cooking features

Your attention will be presented with a product that you can easily prepare at home.

Basic equipment

The top of the bun.
Sauce number 2.
Lettuce.
Tomatoes.
Pickles.
Cutlet.
Sauce number 1.
The bottom of the bun.

In order for the dish to turn out delicious, you can not do without - the main component of the product.

It is one thing to choose meat, and another thing is how to cook a hamburger recipe at home and not get poisoned. I would like to mention that the cutlet is made from minced meat cooked at home (so you can see for yourself what you put in) and is not a pork chop.

Frying stages and patty cooking time

Damp (with red mint and juice inside): 4 minutes per side.
Medium Rare Raw (red juice inside): 5 minutes.
Medium rare (pink pulp and juice): 6 minutes.
Almost ready (grayish-pink flesh, clear juice): 7 minutes.
Fully fried (grey flesh, little moisture): 8 minutes is ideal.

Healthy homemade pork burgers and a recipe with a photo step by step and accessible

A lot has been said about meat. But how could we forget about the buns, which are the final part of the "sandwich".

Burgers with pork

Dough

Milk - 300 ml.
Dry yeast - 10 g.
Sugar - 30 g.
Salt to taste.
Butter - 25 g.
Flour - 1.5 tbsp.
Sesame seeds - 100 g.

Filling

Buns - 4 pcs.
Fried cutlet - 4 pcs.
Tomatoes - 2 pcs.
Pickled cucumbers - 3 pcs.
Lettuce - 8 pcs.
Onion - 1 pc.
Vinegar.
Lemon juice.

Sauce

Mayonnaise - 100 ml.
Pickled cucumbers - 2 pcs.
White wine vinegar - 20 ml.
Mustard to taste.
Garlic - one clove.

Cooking

Heat the milk to a temperature of 36.6.

Watching a step-by-step recipe for delicious homemade hamburgers with a photo, you can pay attention to the freshness and splendor of the finished product. To achieve this effect, it is enough to follow the following transitions:

In a bowl, mix the following ingredients: flour, sugar, salt.
Melt butter and add to dry mixture.
Mix well and knead the dough.
Cover with a towel and cover for 30 minutes.
Knead the raised dough again and divide into equal parts of 80 g.
Make a ball and roll until a spiral is formed on the table.
Dip each mold into a bowl of water, then sprinkle with sesame seeds.
Put the balls on a baking sheet (first cover with parchment), press lightly.
Prepare the milk mixture: mix 100 ml of water with milk and anoint the buns with it.
Leave for a couple of minutes.
Put in the oven for 20 minutes (200 degrees).
Let cool and then cut in half.

Final stage

Filling

Cut the onion into rings, marinate in vinegar and water (1: 1).
Cut tomatoes and cucumbers into slices.

Sauce

In a mixture of add finely chopped cucumbers.
Peel and crush the garlic clove in the garlic press.
Add mustard, garlic, vinegar to the total mass and mix everything thoroughly.

Assembling a hamburger

Put sauce, lettuce, cutlet, onion, tomatoes, cucumbers on the first half of the roll.
Cover with the second part and let soak a little.

You can also add capers, mushrooms, cheese, etc. to your taste and color.

What are hamburgers? Is it possible to cook a good hamburger at home? What is a hamburger made of? Answers to these and many other questions about the well-known hamburger

So what are hamburgers?

There are a lot of types. Specialists and qualified consumers distinguish many types of hamburgers. Different size, thickness of the patty, cooking method, quality, softness and type of bun, serving - all factors are important and define the genre. Sliders, stay house, pub, fast food burgers, "Sloppy Joe" and all sorts of variations and stylizations - there is no end to them.

Can you make a good hamburger at home?

It is very difficult. Cooking a thick cutlet properly is no easier than cooking a good steak. The internal temperature of the meat must be within a certain range, fat inevitably follows from the burger, it smokes heavily, the kitchen is cramped, there is not enough space, the knives are blunt. Catastrophe. But still there is a way out - the Smash technique. We will talk about it a little lower.

What is a hamburger made of?

The minimum configuration is two slices of bread and a meat patty between them. As a rule, meat without any additives is, in fact, chopped steak.

The optimal set is a bun cut across instead of bread; fatty sauce such as mayonnaise, which will prevent meat juices from soaking the bread crumb; crispy juicy salad, best of all - lettuce; tomato sauce to balance salty, sweet and sour, maybe ketchup. And the constant cutlet.

The fundamental decision that needs to be made is that you need cheese in burgers. The cheeseburger has a different balance, much softer in taste, allows the use of a huge mass of various additional ingredients: from fried onions, tomato and various greens to bacon, foie gras and avocado. However, moderation is the main virtue in making a hamburger. You should not clog the taste of meat, unless, of course, the meat is of good quality.

Which minced meat is needed?

By default, a hamburger is beef. In a professional kitchen, it is possible to produce a fair amount of minced meat, so the meat is minced, choosing different cuts in the optimal ratio to get the right fat content, texture and taste. This proportion depends on the style of the burger and the method of preparation.

For a homemade burger, the ideal raw material may be a piece from the top of the leg, trimmed from the veins. And beef interior fat will have to be added to it - in a proportion of 15-20% to the mass of meat. The meat should be very cold and dry. It's best to freeze fat. The colder the minced meat ingredients and the meat grinder itself, the better quality the cutlet will end up with. It is necessary to scroll the meat through a meat grinder through a grate with maximum holes. Minced meat should never be kneaded or knocked out. It is enough just to quickly distribute the fat granules in the meat, and that's it.

Is the choice of bun important too?

So very much. Some enthusiastic chefs decide on a homemade hamburger but buy the buns from the store. As a rule, these are “eternal” rolls with sesame seeds on the cap, an unpleasant loose texture with a very long shelf life. Such a bun can bury all efforts. To be satisfied with the result, it makes sense to look in small bakeries, where special rolls, savory brioches, kaiser rolls and similar small baked goods are sometimes sold. A good burger bun does not crumble, absorbs meat juice well, does not fall apart, and also heats up quickly on the grill or pan and caramelizes on the cut.

Any sauce to take?

In no case. The choice of sauce is very important. The main thing here is not to miss. Too bright will “kill” the meat, too thin Soak the bun, and too fatty will leave an unpleasant heaviness. Japanese Kewpie mayonnaise and homemade tomato smoked-off trade wind sauce are ideally combined with each other. Ketchup is a possible, but not a brilliant substitute. We also do not recommend using a very hot sauce.

What vegetables do you need?

Without the lettuce letter, a hamburger is NOT a hamburger. Some are trying to plant an "iceberg", but this is categorically wrong. Using a salad that is too juicy is like pouring water into a sandwich. Lettuce has the perfect balance of juiciness, crunch and fleshiness, if you can say so about the leaves of the plant. There are lovers to put a slice of tomato, but this is not always good. In winter, tomatoes are “plastic”, tasteless. In extreme cases, if you cannot do without a tomato, a slice can be quickly fried in a pan. This will make it softer and bring out the flavor.

What about cheese?

The cheese should melt well and have a pleasant taste, which is in harmony with other components. The easiest way is to buy sliced processed cheese, but it does not always need a taste. From natural - varieties such as "cheddar", suluguni, blue cheese, and parmesan. For maximum control of flavor and texture, you can make your own processed cheese, but that's a different story.

How to prepare a workplace?

Since the meat is fried very quickly, all components should be at hand. Cut the bun across the "equator", fry in a dry frying pan. It can sometimes be helpful to reheat the bun for a minute in the microwave to soften. Lubricate the lower part with mayonnaise, put a lettuce leaf on it. Lightly brush the top of the bun with tomato sauce. The rest of the ingredients are chopped and the sauces are in open containers, clean spoons on the alert.

What is this "Smash"? How to cook?

From the English "crush", "break".

A rough technique for preparing a cutlet, which includes the obligatory step of crushing a ball of minced meat in a frying pan. The only way to get a thin but juicy cutlet with a crispy crust.

Unlike many others, "Smash" does not require a grill, barbecue or other heavy equipment. A frying pan and a metal spatula are all you need.

The correct sequence of actions is:

From minced meat, you need to carefully download two balls of 60-70 grams each. Heat a frying pan greased with a minimum amount of oil over a fairly high heat. Put the balls at a distance from each other, barely pressing against the pan. Let sit for about one minute. During this time, the "patch" in the area of \u200b\u200bcontact between the cutlet and the hot surface will have time to "grab" properly. Turn the balls over and with a strong, even pressure of a steel spatula, open the burger into a thin (6-8 millimeters) cake. This moment is critical for the quality of the future sandwich. The cutlet should remain intact (only slight tears are allowed along the edges), equal in thickness and shape. The pressed burger begins to intensively fry in the fat that is rendered from the minced meat, forming a delicious crust. Salt and pepper. In just a minute, the meat should be turned over. Put cheese on the hot side of one of the burgers and fry for another minute and a half, depending on the actual thickness of the patty. The meat should be cooked and the cheese melted. Transfer the cutlet without cheese to the one covered with a melted cheese slice.

How to assemble a hamburger?

Remove the meat from the pan and place on the bottom of the bun, already oiled and covered with a lettuce leaf. Place a spoonful of tomato sauce on top, any other ingredients to taste, cover with a roll lid, press lightly and chop with a skewer. There is turning over, squeezing hands. There will be a lot of juice, be careful.

The hamburger is America's most famous fast food item.. The hamburger is mistakenly considered an American invention. This is absolutely not true. This sandwich was invented by the Scythian nomads, who fried meat and put it between two halves of bread, adding different vegetables.

Nowadays, you can buy a hamburger at any fast food place. But why eat store-bought when you can make a hamburger at home? This is a question many McDonald's fans ask themselves. There is nothing complicated in this, it is enough to follow the sequence and recipe of a voluminous sandwich. As a result, you will get a delicious hamburger that you can have a bite to eat.

Hamburger with gherkins at home: recipe

Compound:

Beef tenderloin - 170 g
Bun with sesame seeds - 1 pc.
Pickled gherkins - 20 g
Onion - 20 g
Lettuce - 15 g
Tomatoes - 20 g
Mustard and ketchup - 30 g each
Spices - to taste

Cooking:

Defrost the beef tenderloin. Rinse and refrigerate the tenderloin.
Thoroughly clean the beef from the films and dry. Cut the beef into cubes and pass them through a meat grinder. Salt and pepper the mince.
Form a 1 cm thick beef cutlet from the minced meat. Fry the cutlet until fully cooked with the lid closed.
Wash and dry vegetables. Cut the tomatoes into circles, cut the gherkins into strips, cut the onion into rings.
Cut the sesame seed bun into 2 halves. Warm up the sliced bun in the oven.
Arrange the ingredients alternately on the bun: lettuce, tomato slices, cooked patty, chopped gherkins and onion rings. Top with ketchup and mustard. Mayonnaise can be added if desired.
Cover the hamburger with the other half of the sesame seed bun.
An appetizing layered sandwich is ready!

Homemade burgers with cheddar cheese

Compound:

Fresh beef - 500 g
Breadcrumbs - 50 g
Eggs - 1 pc.
Tomatoes - 1 pc.
Pickled cucumbers - 1 pc.
Bun for hamburgers - 1 pc.
Cheddar cheese
lettuce leaves
Favorite Sauce
Spices: mustard, coriander, cumin, oregano, pepper and salt

Cooking:

Pass the beef through a meat grinder. Add breadcrumbs, egg, spices, salt and pepper to the minced meat to taste. Mix the prepared mass thoroughly.
Make meatballs out of minced meat. You should have about 8 cutlets. Fry cutlets. Cutlets are cooked for 7 minutes on each side.
Slice the tomato thinly.
Cut the buns in half.
Lubricate the bottom of the bun with mustard, put lettuce leaves. Season lettuce leaves with dressing.
Top the hamburger with Cheddar cheese, slices of tomato and pickle.
Put the cutlet seasoned with sauce on top of the vegetables.
Cover the finished hamburger with the other half of the bun.
The dish is ready to eat. Since you have 8 cutlets, you can make 8 hamburgers by treating your friends and guests with them.

Classic hamburger patty

Compound:

Pork - 300 g
Neck of beef - 500 g
Salo - 100 g
Seasoning - to taste
Sesame oil - 0.5 tsp
Vegetable oil - for frying
Onion - 2 pcs.

Cooking:

Grind lard, meat (pork and beef) and onions in a food processor until minced.
Salt and pepper the mince. Add ½ tsp. sesame oil.
Knead the mince with your hands. Shape and beat each cutlet. Fry the cutlet in a small amount of vegetable oil. The cutlet is fried for 2 minutes on each side.
Hamburger patties are ready! They can be safely used for cooking.

Diet hamburger patty

Compound:

Beef fillet - 0.5 kg
Breadcrumbs - 5 tbsp.
Eggs - 1 pc.
Ground cumin - 1 tsp
Ground coriander - 1 tsp
Dry oregano - 1 tsp
Salt and pepper - to taste

Prepare:

Rinse fresh beef fillet, cut into pieces and grind in a meat grinder.
Add breadcrumbs, salt, spices, pepper and egg to minced meat.
Mix the mince thoroughly.
Wet your hands in cold water, divide the minced meat into equal balls. Shape each ball into a 2 cm thick round cake.
Heat the pan, add a little vegetable oil and fry the cutlets on each side for 10 minutes.
Ready cutlets can be frozen and used whenever you want.

Oven hamburger patty

Compound:

Lean beef - 400 g
Fat veal - 400 g
Salt - 1 tsp
Ground pepper - ½ tsp

Cooking:

Pass veal and beef through a meat grinder. Add salt and pepper. Stir.
Divide minced meat into 5 parts. Make cutlets 1.5 cm thick.
Lay the patties on parchment paper.
Put the meatballs in the refrigerator for 2 hours.
Preheat oven to 250 degrees. Put the cutlet on the wire rack, place a baking sheet under the wire rack to drain the fat.
Place the patties in the oven for 25 minutes.
The hamburger patties are ready.