Classic cheeseburger with caramelized onions. Onion burger For minced meat for cutlets

Step 1

Clean the tenderloin from films and tendons. Rinse the meat and lard thoroughly and chop coarsely.

Step 2

Grind the meat and fat through a meat grinder. Peel the onion and chop very finely. Heat the olive oil in a saucepan, add the onion and simmer over low heat until it turns light brown and releases its natural sugar.

Step 3

Add to minced meat stewed onions, very finely chopped parsley leaves, yolks, mustard, Worcestershire sauce, salt, pepper. Knead the minced meat well with your hands.

Step 4

Take a flat baking sheet or tray and grease it with olive oil. Using hands moistened with water, form burger patties of 140–150 g each and place in a tray. Place the cutlets in the freezer for 2-3 hours without covering them with anything.

Step 5

Prepare the onion ring mixture: take a large bowl, fill with ice, and place a smaller bowl on top. Place flour mixed with a pinch of salt in the top bowl. Whisk constantly until the mixture reaches the consistency of liquid sour cream. Peel the red onion and cut into thick rings. Heat oil for deep frying. Place a little more flour on a saucer. Dip the rings in flour, then dip into the batter (this is easy to do with kitchen tweezers) and deep-fry for about a minute. Remove the rings to a napkin to remove excess oil.

Step 6

Heat some olive oil in a grill pan. Place the cutlets and fry for 3-4 minutes on each side until golden brown. Then place in an oven preheated to 180˚C for 3-4 minutes.

Step 7

Cut the buns in half, place them cut side down on a heated grill pan and brown them. Assemble the burger: place a lettuce leaf on the bottom half of the bun, a cutlet on top, then a spoonful of ketchup, pickled cucumbers cut into thin slices, another lettuce leaf and 1-2 thin slices of tomato . Cover with the other half of the bun and serve with onion rings.

Onion burger, also known as Sid's Onion Burger- a sandwich first prepared in El Reno, Oklahoma at Sid's Diner during the Great Depression, and due to its simplicity, speed of preparation and taste, won the approval and sincere love of the American male population.

This is not your typical hamburger or... It's harsh onion burger- the result of the use of fire, strength and simple ingredients.

Really - onion burger This is definitely a man's kitchen. It needs to be cooked in a frying pan, but where this frying pan is installed - on the stove or over the coals - is absolutely unimportant. In particularly extreme cases, this burger can be cooked simply on a sheet of iron thrown over the coals.

The burger tastes simply great. There is nothing superfluous in it, nothing can interfere with the taste fried meat. Salted or pickled cucumber and mild mustard are optional, but appropriate and very pleasant additions.

For the onion burger you will need

For two burgers.

Ground beef. 150 gr. Since the burger cooks very quickly, it is better not to use minced pork.
Onion. 1 large onion.
Burger buns. 2 pcs.
Cheese. 2 slices.
Salt. Taste.
Black ground pepper. Taste.
Cucumber. Salted or pickled. Optional.
Mustard. Mild. Optional.

Making an onion burger.

Cut the burger buns in half and fry in a dry frying pan or on a grill.

Cut the onion into very thin half or quarter rings.

We form 2 meatballs from the minced meat, weighing approximately 70-80 g. ( The thickness is approximately one and a half to two centimeters and the diameter is approximately 6-7 cm.) Salt and pepper on one side.

Heat a frying pan lightly greased with vegetable oil. Place the meatballs in the frying pan, salted side down. The fire under the frying pan remains strong all the time.

Let it fry for 30 seconds, then use a spatula to firmly press the minced meat into the frying pan, practically crushing the meatball and making it very thin.

Let it fry for about another minute, then salt and pepper the minced meat and place chopped onion on top, half an onion for each cutlet.

Again, use a spatula to press the onion firmly into the minced meat. Strong - this means really hard, pressing the onion into the minced meat and flattening the cutlet even more. The main thing is not to break the minced meat into pieces, but appearance cutlets are not important. It is desirable that it still looks at least a little like a circle.

Then use a spatula to turn the minced meat over with the onion facing down. And also press firmly with a spatula several more times.

Move the onion coming out from under the minced meat closer to the minced meat, trying to remove the onion under the cutlet.

Fry for about one and a half to two minutes, then spread the cheese on the cutlets.

We try to place the onion under the cheese so that when the cheese melts, it binds the onion.

Cut the salted or pickled cucumber into thin rings.

Using a spatula, scoop up the minced meat, along with the onion and cheese, from the frying pan and place it on the bottom half of the toasted bun. Top with chopped cucumber and mustard, if using.

Cover the sandwich with the top half of the bun and serve immediately hot.

All, onion burger completely ready. It will take about 10 minutes to prepare, including chopping the onion.

A real man's burger, both in taste and in the method of preparation. Well, what to drink this with? onion burger, I think there is no doubt

First you need to remove all the veins and skin from the meat. Then grind it in a meat grinder mixed with beef fat.

Pepper the minced meat and knead for several minutes. In general, you can salt it at this stage, but it is better to salt ready-made cutlets before frying, since salt activates the release of moisture from the meat and while the cutlets are cooling before frying (and we will have such a stage), the juices will come out of the meat and it will become tougher after frying. If you fry it right away, you can add salt right away.

In general, this is the whole secret of making minced meat. There's no need to shove anything else in there. No spices, eggs or other ungodly things are needed. Everything we added is absolutely enough for excellent juicy cutlets.

Now we form wide and flat cutlets from the minced meat. The thickness of the cutlet should be approximately 1 cm, and the diameter must be wider than the diameter of the bun, because when frying, the cutlet will decrease in size due to evaporation of the liquid and will become stupidly smaller than the size of the bun. This won't work.

Place the formed cutlets in the refrigerator for at least 30 minutes to cool the fat in the cutlets. This is necessary for the cutlets to fry better. In the meantime, we will have something to do.

Cut the buns in half lengthwise and fry the buns in butter or vegetable oil until crispy crust forms. This is an important nuance that will improve the taste of the finished burger.

Now let's cut the vegetables. Tomatoes into rings, approximately 3 mm thick. We also cut the pickled cucumbers into rings. And onions into rings too. By the way, it’s a good idea to lightly marinate the onions. To do this, sprinkle it with vinegar, add a pinch of sugar, stir it lightly and crush it. Just in time to assemble the burger, the onions will be pickled and awesome. But if you don’t want to, then don’t do it ☺

Now for the sauces. The science here is generally simple. The first sauce is regular ketchup. The second sauce is mustard mayonnaise. To do this, simply mix 1 tbsp. a spoonful of mustard and 2 tbsp. spoons of mayonnaise. Yes, yes, it's that simple. There is no need to invent a bicycle. These two sauces are perfect for the burger.

While we were busy with vegetables and sauces, the cherished half an hour had passed and the cutlets had cooled down in the refrigerator.

Fry the cutlets with the addition of a very, very small amount of vegetable oil for 4 minutes on one side and 3 minutes on the other. Fry at almost maximum heat. To prevent the cutlet from bending in the frying pan, as soon as you place the cutlet, press it down in the center with your finger.

When the cutlet is turned over to the other side, you should immediately place a piece of cheese on top of the fried side of the cutlet - let it melt.

Now all that remains is to assemble the burger. There are no special rules for assembling a burger, but I have developed a few for myself:
1. The hot cutlet should not come into contact with the salad so that the salad remains crispy and does not fade due to temperature.
2. The cutlet should be between layers of vegetables. For example, put onions and pickled cucumbers on the bottom of the cutlet, and tomato and lettuce on top
3. Where do you put the sauces? If you made the buns, as I said, that is, browned them on the cut side in vegetable oil, then it is best to grease the buns themselves. If the buns are not fried, then spread one sauce on the vegetables, and the second on the cutlet.

We are ready to assemble the burger:
Spread 1.5 teaspoons of mustard sauce on the bottom bun
Add onions and pickled cucumbers
Place the cutlet with melted cheese
Add tomato and lettuce
Optionally add another piece of cheese
Grease the top bun with ketchup and cover the burger.
Lightly press the burger

That's all. Quite simple manipulations with simple products and the perfect burger is ready. This is not some kind of burger made with store-bought buns. This is a real classic meat burger made from A to Z. Well, except that we didn’t grow wheat and cows ☺

Clean the tenderloin from films and tendons. Rinse the meat and lard thoroughly and chop coarsely.

Add stewed onions, very finely chopped parsley leaves, yolks, mustard, Worcestershire sauce, salt and pepper to the minced meat. Knead the minced meat well with your hands.

Heat some olive oil in a grill pan. Place the cutlets and fry for 3-4 minutes on each side until golden brown. Then place in an oven preheated to 180˚C for 3-4 minutes.

Burgers have long since left the category of fast food. Today, even the most sophisticated Michelin-starred restaurants offer variations on the theme of the minced meat bun - sometimes even for a whopping $5,000, and chefs create fantasy dishes by replacing bread with rice, and beef with crab and truffle. In the traditional ELLE review - 10 burger recipes with photos, of which millions are fans, including Kate Middleton and Jennifer Aniston.

Restaurant Yulia Vysotskaya Food Embassy

Ingredients:

Bun - 1 pc. (80 gr)
Beef tomatoes - 40 gr
Lollo bionda salad - 20 gr
Red onion - 8 g
Cheddar cheese 50% - 25 gr
Lightly salted cucumbers - 1 pc.
Ketchup - 45 gr
French fries - 150 gr

For the cutlet:

Ground beef (we use diaphragm, ribeye and top of the rear cut)
Beef fat
Salt, pepper to taste
Olive oil - 20 ml

For the coleslaw:

Carrots - 100 gr
Young white cabbage - 100 gr
Homemade mayonnaise - 40 gr
Lemon juice to taste
Salt, pepper to taste

Cooking method:

1. Cut carrots and cabbage into small strips, season with homemade mayonnaise, add a little lemon juice and salt and pepper to taste. Place the finished salad in the refrigerator for 3 hours.

2. Finely chop the meat, mix with beef fat, add salt and form into a cutlet. Brush with olive oil and grill. Pepper the finished cutlet. Cut the burger bun in half and lightly grill the inside. Place the cutlet on the bun, cheese on top, place in a preheated oven for a few minutes until the cheese melts.

3. Add red onion, chopped tomato and lettuce.

4. Pickled cucumber cut in half and serve next to the cheeseburger.

5. Serve the coleslaw salad next to the cheeseburger.

Restaurant Torro Grill

Ingredients:

Bun - 1 pc.
Beef cutlet - 150 gr
Gorgonzola cheese - 30 gr
Cheddar cheese - 22 gr
Tomatoes - 70 gr
Fried bacon - 15 g
Red salsa sauce -15 g
Jalapeño - 15 gr
French fries - 150 gr
Pickled cucumbers - 50 gr
Ketchup - 50 gr
Mayonnaise - 50 gr

Cooking method:

1. Fry the beef cutlet. Cut the bun into two parts. Toast both sides of the bun in the oven for 30 seconds.

2. Spread gorgonzola cheese, red salsa on the bottom of the bun, then add fresh tomatoes, cut into rings, cutlet, jalapeno, cheddar (it will melt on the hot cutlet), fried bacon. Cover the whole thing with the top of the bun.

3. Serve the burger with pickled cucumbers, French fries, ketchup and mayonnaise.

Restaurant "Uryuk"

Ingredients:

Tashkent rice - 160 gr
Zira - 1 g
Sweet paprika - 1 g
Turmeric - 1 g
Egg - 1 pc.
Gouda cheese - 40 gr

For the cutlet:

Beef - 82 gr
Beef fat - 15 g
Onion - half an onion
Salt - 1 g
Black pepper - 2 gr
Egg white - 1 pc.
Large tomato - 1 pc.
Lightly salted cucumbers - 2 pcs.
Cilantro - 4 g
Shallot - 6 g

For the sauce:

Mayonnaise - 40 gr
Abkhazian adjika - 10 gr

Cooking method:

1. Boil the rice in a double boiler or in a saucepan and cool. Add a raw egg, grated cheese and spices. Mix all ingredients thoroughly, use a 9.5 iron ring to form “buns” and bake in the oven for 10-15 minutes.

2. To prepare minced meat, beef, fat, onion, grind through a meat grinder, add spices and egg. Mix everything thoroughly and beat off the resulting mass. Form a patty the same size as the rice bun and grill until done.

3. Prepare the sauce: mix mayonnaise and adjika.

4. Slice tomatoes and cucumbers.

5. Assemble the pilaf burger in the following order: rice bun, tomato, sauce, cutlet, lightly salted cucumbers, shallots, cilantro leaves, sauce, tomato, rice bun.

Turkey burger

Cafe "Gallery"

Ingredients:

Sesame bun - 4 pcs.
Grilled zucchini - 100 gr
Radicchio salad - 100 gr
Provolone cheese - 100 gr
Extra Virgin Olive Oil - 20 g

For minced turkey cutlets, 600 g:

Turkey (thigh) - 700 gr
Passed onion - 80 gr
Gruyere cheese - 80 gr
Butter - 60 gr
Mayonnaise - 60 gr
Salt to taste
Pepper to taste

For eggplant caviar, 120 g:

Eggplant - 200 gr
Carrots - 80 gr
Red bell pepper - 80 gr
Pelatti tomatoes - 30 gr
Basil - 1 sprig
Salt, pepper to taste

For the sauce for the buns, 100 g:

Japanese mayonnaise - 70 gr
Miso paste - 20 gr
Sake - 20 gr
Sugar - 5 g
Sesame seeds

For salad for burger, 250 g:

Ground cucumbers - 120 gr
Fresh radish - 40 gr
Fresh asparagus - 50 gr
Chard - 10 gr
Spinach - 30 gr

For salad sauce for burger, 100 g:

Fresh raspberries - 40 gr
Red wine vinegar - 5 g
Honey - 20 gr
Olive oil - 40 gr

Cooking method:

1. To prepare minced meat, mince the meat and onions, add grated butter and cheese, add spices, beat out the mixture, and cool. Form 4 cutlets using a round ring mold and fry on the grill. There, fry the buns cut in half and zucchini slices.

2. To prepare eggplant caviar, bake bell pepper and eggplant, remove the skin and seeds from the pepper, cut everything into cubes. Also cut the peeled carrots into small cubes and fry until tender, add baked vegetables, add chopped peeled tomatoes, salt, pepper, chopped basil leaves. Cool.

3. Grease the fried sections of the roll with a sauce made from a mixture of Japanese mayonnaise with miso paste, triple-evaporated sake and sugar with sesame seeds. Place a cutlet on the bottom of the bun, a spoonful of eggplant caviar, fried zucchini, chopped radicchio leaves, and drizzle with olive oil. Then lay out the slices of cheese and cover with the top of the bun.

4. For the salad, cut the vegetables into thin slices and place in a salad bowl. For the raspberry sauce, puree all the ingredients in a blender, pour the resulting mixture over the salad and drizzle with olive oil.

Homemade beef burger

Victor Grimailo, cafe "Tchaikovsky"

Ingredients:

Signature bun “8 grains” from the Tchaikovsky Bakery - 1 pc.
Minced meat - 120 gr
Signature sauce based on homemade mayonnaise and French mustard - 30 g
Fresh cucumber - 20 gr
Fresh tomatoes - 30 gr
Iceberg salad - 30 gr
White onion - 15 gr

For the signature sauce:

Dijon mustard - 15 gr
Grainy mustard - 15 g
Homemade mayonnaise - 200 gr
Chili pepper paste - 3 g

For minced meat for cutlets:

Beef (brisket) - 310 gr
Beef (tenderloin) - 50 g
Black pepper - 2 gr

Cooking method:

1. Pass the meat through a meat grinder, shape into a cutlet, and fry in vegetable oil for 2 minutes on each side.

2. Cut the 8-grain bun in half and bake on the grill, brush with signature mustard sauce, place salad on the bottom, fresh vegetables, chopped white onion, place the cutlet and cover with the top half.

Maxim Bar, chef Andrey Orlov

Ingredients:

For minced meat:

Tiger chrimp- 120 gr
Crab meat - 120 gr
Ginger root - 2 g
Shallot - 50 gr
Mayonnaise - 90 gr
Salt, pepper - 2 gr

For the burger:

Pickled cucumbers - 10 gr
Fresh cucumbers - 10 g
Baku tomatoes - 15 gr
Crab cutlet - 70 gr
Arugula salad - 3 g
Iceberg lettuce - 3 gr
Red onion - 15 gr
Salt, pepper - 2 gr
Olive oil - 3 g

For garnish:

Salad mix - 15 g
Concasse tomatoes - 10 gr
Béarnaise sauce - 20 gr
Citronet sauce - 20 gr

Cooking method:

1. Grind the tiger prawns in a mixer along with grated ginger and sautéed onions, separate the crab meat into fibers, mix with mayonnaise, salt and pepper to taste. Mix the ingredients. Form the finished minced meat into a cutlet, then fry until tender in olive oil with the addition of garlic and thyme.

2. Cut the sesame brioche bun in half and lightly toast it too (it's best to do this on the grill).

3. To prepare béarnaise sauce: mix mayonnaise, Dijon mustard with chopped pickled cucumbers and shallots, add fresh lemon juice, salt and pepper to taste.

4. To prepare citronet sauce: mix olive oil, fresh lemon juice, salt, sugar, black pepper.

5. Assembling the burger: spread béarnaise sauce on a toasted bun, then place a slice of pickled cucumbers and fresh cucumbers, then slices of Baku tomatoes, crab cutlet, red onion rings.

6. Iceberg lettuce, cut into strips, mix with arugula salad, season with olive oil, place on the cutlet. Salt and pepper. Drizzle with olive oil. Top with half of the bun.

7. As a side dish, serve lettuce leaves with concasse tomatoes dressed with citronet sauce. Place the béarnaise sauce next to it and garnish with watercress.

Rose Bar, brand chef Kirill Berger

Ingredients:

Cobby beef - 160 gr
Solid fat - 40 g
Salt - 4 g
Black pepper - 2 gr
Mineral water - 15 g
Burger bun - 1 pc.
Baku tomatoes - 20 gr
Pickled cucumbers - 15 gr
Red onion - 6 g
Salad mix (arugula, frisee, radice) - 10 g
Spicy sauce (mayonnaise, sweet chili, yuzu) - 30 g
Cheddar cheese - 30 gr

Cooking method:

1. Scroll the meat and fat through a meat grinder with a large blade or chop with a knife. Form a cutlet under pressure. Fry. Warm the bun, spread the sauce, put cheese on top, then the cutlet, again cheese, pickled cucumber, tomato, red onion, lettuce, and cover everything with sauce. Cover the top with the second part of the bun and pierce it with a skewer.

2. Fry French fries 160 g Serve with a burger with ketchup and mustard.

Tribeca Restaurant

Ingredients:

Minced lamb - 150 gr
Pickled cucumbers - 4 thin slices
Burger buns
Processed cheddar cheese - 1 slice
Eggplant sauce - 20 gr
Pickled pepper - 50 gr

Cooking method:

1. Take 120 grams of boneless lamb shoulder and 30 grams of lamb fat, grind in a meat grinder, beat well and form a cutlet 1 cm thick.

2. Wrap one eggplant in foil with a sprig of thyme, garlic, olive oil and add a little salt, bake in the oven at 180 degrees for 30-40 minutes, then cool, peel and seeds and finely chop. Add the same amount of feta cheese, mix some herbs and chili pepper.

3. We cut the bun into halves and fry it with the cutlet on a grill or frying pan; when the cutlet is almost ready, put a slice of cheese on it to melt a little. Grease the buns on both sides with sauce, put cucumber slices on the bottom, then the cutlet and cover with the top of the bun. Decorate with pickled peppers.

Restaurant "Chugunny Bridge"

Ingredients:

Wheat bun with sesame seeds - 1 piece
Beef shoulder - 150 gr
Iceberg lettuce leaves - 20 gr
Pickled cucumbers - 10 g
Fried onion - 10 gr
Combozolla cheese - 20 gr
Bacon jam (200 g):
Shallot - 200 gr
Bacon - 50 gr
Olive oil - 30 gr
Butter - 30 gr
Chicken broth - 100 gr
Balsamic vinegar - 30 gr
Honey - 25 gr

For signature sauce (25 g):

Ketchup - 10 gr
Mayonnaise - 5 g
Tabasco - 1 g
Soy sauce - 2 g
Rice vinegar - 2 g
Dijon mustard - 5 g
Cognac - 1 g

Cooking method:

1. We pass the beef shoulder through a meat grinder, add salt and pepper. Form a cutlet and lightly fry it in olive oil on both sides.

2. Next, prepare the bacon jam. Fry finely chopped shallots and bacon in a mixture of butter and olive oil. Add chicken broth, evaporated balsamic vinegar and honey. Simmer and evaporate all the liquid until the consistency of thick jam.

3. To prepare the sauce, mix ketchup, mayonnaise, Tabasco, soy sauce, rice vinegar, Dijon mustard and cognac and mix all ingredients until smooth.

5. Lightly dry the sesame bun in the oven and begin assembling the burger. On the bottom bun we put burger sauce, chopped iceberg lettuce, baked cutlet with jam and cheese, pickled cucumbers cut into rings, fried until golden brown. onion and cover with the top of the bun;

6. Serve with French fries and ketchup if desired.

Lamb burger with lettuce, olive oil and parmesan

Restaurant "Honest Kitchen"

Ingredients:

Bun - 82 gr
Cutlets - 200 gr (2 pcs)
Black peppercorns - 2 g
Salt - 1 g
Relish with tomatoes and sweet peppers - 45 g
Pesto - 35 gr
Olive oil - 15 gr
Roast beef sauce - 35 gr
Pickled cucumbers without marinade - 34 g
Fresh cucumbers - 28 gr
Peeled red onion rings - 24 g
Tomato - 40 gr
Emmental cheese - 40 gr
Arugula - 8 gr
Carrot sticks - 7 g
Iceberg salad - 20 gr
Red feather onion - 5 g
Olive oil - 10 g
Grano Padano grated - 6 g

Cooking method:

1. Fry the cutlets in the grill oven. 2 minutes before it's ready, melt the Emmental cheese on one side of the cutlet.

2. Alternately layer the baked bun, tomato relish, pickled cucumbers, tomatoes, fresh cucumbers, onions, cutlet with cheese, pickled cucumbers, tomatoes, fresh cucumbers, onions. Repeat the layers again, starting with the cutlet, finishing with the baked bun.

3. Garnish with a mix of salads, carrots and onions. Send with grated Grano Padano cheese. Serve with pesto and chili sauce.

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