Hamburger Cutlet

It is said that the idea of a hamburger came into the head of a German merchant when he saw how the Tatar-Mongols put a piece of meat in the morning under the saddle so that in the evening they could prepare a chop for their dinner. It's strange that the idea did not originate in Russia, we saw the Mongols much more. The German invention was to the liking of the Americans, and they made from it a national dish, which soon spread all over the world. So, on a new turn of history, a hamburger cutlet has returned to Mongolia with a renewed, unique taste and in many ways.

The basic recipe for hamburger cutlets is as follows: for the preparation of four servings we need 600 grams of lean beef, onion, lemon peel, a little olive oil, pepper and salt.

From beef we prepare forcemeat. To achieve the best result, meat and onions should be finely chopped, and not grinded on a meat grinder. Add the lemon peel, dried ground grass (Origano, thyme), a spoonful of oil, pepper-salt to taste. Since the amount of meat is calculated on four portions, we divide the forcemeat into four equal parts and form the cutlets so that their diameter coincides with the size of the bun. A hamburger cutlet is fried in the oven (if cooking takes place indoors) or a brazier-barbecue if cooked in the air. Cutlets oiled and laid out on a grate, each side requires 10-15 minutes of frying.

Traditionally turkey is very popular in America, it is not by chance that a hamburger cutlet is often made from this meat. It is considered dietary, it can be eaten without fear of a figure.

To prepare four cutlets we take: half a kilogram of turkey meat, 30 g of oat flakes, clove of garlic, pepper, salt to taste. For lovers of sharp - chili.

Meat of turkey is crushed in a meat grinder or cut with a sharp knife into small pieces - this method is more preferable. Onion, garlic, pepper shred. Mix the minced meat with flakes, onions and spices. We divide it into four equal parts and form cutlets, commensurate with the diameter of the bun. Fry the patties just like beef. On the grill, you can fry a bun on the side of the cut. Such a hamburger usually contains only a cutlet. If desired, you can put a few rings of onions.

Here is one more widely used recipe - a salmon hamburger cutlet. For ten servings we will need: a kilogram of salmon fillets, four onions, a glass of good white dry wine, two lemons, capers - 100 grams, breadcrumbs, two eggs, dill, salt, pepper, mayonnaise, green onions, tomatoes, 10 rolls For hamburgers.

Finely chop the onions and fry it in olive oil, after five minutes we reduce the heat and pour the wine into the frying pan, squeeze out the juice from the lemons and put the capers. Cook until all the liquid is evaporated. It will take no more than a quarter of an hour. The resulting mixture is transferred into a cup and placed in the refrigerator for an hour.

Fillet of salmon is cut finely, as soon as possible, with a knife. In no case do not use meat grinder - the meat will turn into a liquid gruel. Put the minced meat into a cup with a mixture, add breadcrumbs, dill, beaten eggs. Pepper and salt to taste. Stir everything carefully and divide the minced meat into 10 parts. After the cutlets are formed, we remove them into the refrigerator. Take them out of the refrigerator you need before cooking. Fry a salted hamburger cutlet very quickly - 2-3 minutes on each side. Buns are smeared with mayonnaise, a salad sheet is put under a cutlet, and a slice of tomato is placed on top. It must be said that a hamburger is the proprietary name of a sandwich made by McDonald's. Other companies give their products different names, for example, a burger. The very cutlets for burgers are practically no different from those of a hamburger. This applies to other similar names.