May outdoors: what instead of barbecue? Hamburger recipe. Grilled burger recipe

Probably everyone has been to McDonald's at least once in their life, right? And once you’ve been, you’ve definitely tried a hamburger there. I personally have always wondered why they are so popular in America and how can one love this insipid stuff? But when I cooked a real, according to all the rules, burger, I understood where such love comes from! Well, how can you not fall in love with a fragrant, smoky cutlet dripping with meat juice, tell me how? Of course, it is important to follow the burger recipe and some rules, then everything will turn out perfect.

• The beef must be fresh and of very high quality. My favorite way to make burgers is from the tenderloin, but you can also use the back cut on the bone. Another important detail: nothing except meat is added to the burger mince. All additives after preparation. This also applies to salt and pepper; we also season the finished burger with it.
• As for the bread. Round buns are not at all necessary; any soft and doughy bread will do. Why soft and loose? It's simple, it should absorb meat juice like a sponge. Good lavash, matnakash, ciabatta - anything will do.
• Good savory additions include good ketchup, homemade or store-bought, red or white onions, pickled or fresh cucumbers, and fresh meaty tomatoes. You can try a burger with homemade adjika, it’s very tasty, believe me!
• The ideal side dish for burgers is, of course, potatoes. But I haven’t fried it for a long time; instead, I bake it in slices in the oven, pouring it with oil and lightly sprinkling it with herbs. These potatoes will complement any meat or fish, and they are very tasty on their own. Be sure to throw yourself a burger party this summer as an alternative to the usual barbecue. I am sure that everyone will be satisfied: both adults and children.

Total and active cooking time – 20 minutes
Cost – $10.0
Calorie content per 100 g – 187 kcal
Number of servings – 4 servings

How to cook a burger

Ingredients:

Beef – 1,200 kg.
Salt - to taste
Black pepper - to taste

Preparation:

Cut the meat into pieces.

Pass the meat through a meat grinder. Knead the minced meat until elastic and beat it on the table several times.

Lightly moisten your hands with vegetable oil and form round flat cutlets.
Place them on a tray or baking sheet lightly greased with vegetable oil.

While the coals are burning, put the burgers in the refrigerator. During this time, prepare all the necessary additions to the burgers, since they are fried instantly and there will be no time for chopping vegetables! Bake the potatoes. Cut the bread lengthwise into cutlet-sized pieces, cut the tomatoes and onions into circles. It wouldn't hurt to uncork a bottle of dry red wine.

The coals should burn out and become covered with a layer of white ash. The grill grate needs to be thoroughly heated so that the burgers do not stick to it. Place the burgers on the coals and fry for 2-3 minutes on both sides, carefully turning once with a wide spatula or spatula. Season the finished burgers with salt and pepper, place on bread, add tomato and onion on top and eat immediately!

Bon appetit!

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

1. Cook only from fresh meat. Marbled beef is best suited for a burger, but other types of meat can 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 minced meat. It is unknown who, how and from what it was made. Grind the meat yourself, but not too much: the minced meat for burgers should be textured.
3. Mix the minced meat with your hands. You can even throw it on a board or table. This way, fat, herbs, spices and other ingredients added to the meat will be evenly distributed, and the mixture will become more airy. To prevent the minced meat from sticking to your hands, wet them in cold water.
4. To ensure that all burger patties are the same shape and weight, shape them using a pastry ring or use a lid from a large jar. Shallow plastic containers will also work. The main thing is that the cutlet is no thicker than one and a half centimeters and weighs about 200 grams. And don't forget to make a well in the center!
5. Try to keep the burger patties slightly larger than the buns. Then the meat is fried to the desired size.
6. Keep the cutlets in the refrigerator while you prepare the sauce and chop the remaining ingredients. In the heat, the fat in the minced meat will begin to melt faster than it ends up on the grill, which means the burger will turn out dry.
7. Salt the burger patties only before frying. If you add salt directly to the minced meat, sodium chloride will begin to break down the protein bonds, and the meat will acquire a dense texture, similar to sausage. The burger won't be juicy.
8. Don't turn the cutlets too often. The less you touch them, the juicier they turn out. First sear the meat in a direct heat area, then move it to the edge of the grill. While frying, lightly press down the cutlet with a spatula. For medium-roasting, six minutes is enough. Readiness can be determined with a special thermometer: the temperature inside the cutlet must be at least 70 °C.
9. Collect correctly. First the sauce (on both halves of the bun), then the lettuce (on the lower, smaller half) and finally the cutlet. This way the bread will not get soggy ahead of time.
10. Put down your knife and fork and eat your burger with your hands! With both hands. Press it down well, turn it upside down (this way the contents won’t fall out) and enjoy the deliciousness with a juicy cutlet.

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

With chimichurri sauce

Ingredients

For the burger:

• 1 kg minced beef;
• 6 sesame buns;
• 6 slices smoked Gouda cheese;
• 1 red onion;
• salt and freshly ground black pepper to taste.

For the sauce:

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

Preparation

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

Form into patties, season with salt and pepper and grill. A few seconds before cooking, place the cheese on the cutlets to melt.

Place the cutlet on lightly toasted buns, top with chimichurri sauce and add red onion rings.

With salmon, lemon and dill

Ingredients

• 1 kg salmon fillet;
• ½ cup breadcrumbs;
• 4 sesame buns;
• 4 radishes;
• 2 egg whites;
• 2 tablespoons of fresh chopped dill;
• 2 tablespoons Veracha sauce;
• 1 tablespoon Dijon mustard;
• 1 tablespoon lemon zest;
• ½ teaspoon salt;
• arugula;
• Tzatziki sauce.

Preparation

This is a burger with a fish cutlet - a fishburger. Pass three quarters of the salmon fillet (boneless and skinless) through a meat grinder, cut the rest into small cubes. Mix with egg whites, mustard, breadcrumbs, lemon zest, salt, dill and Veracha sauce. If you don't have the latter on hand, use any other spicy tomato sauce.

Form into patties and grill (about five minutes on each side). You can also fry the cutlets in a frying pan in olive oil.

Warm the buns on the grill and place the finished cutlets on them. Top with sliced ​​radishes, arugula and tzatziki sauce.

Three cheeses

Ingredients

• 200 g minced beef;
• 1 sesame bun;
• 1 small tomato;
• 1 slice each mozzarella, cheddar and emmental;
• romaine lettuce;
• fried onion;
• salt to taste.

Preparation

The indicated amount of ingredients is enough for one burger.

After forming and salting the cutlet, fry it on the grill. When almost ready, top with a slice of mozzarella, cheddar and emmental until the cheese has melted. Have time to remove the cutlets from the heat before the cheese begins to bubble and flow.

Assemble the burger: spread homemade mayonnaise on grilled buns, add romaine lettuce, sliced ​​tomato, and then patty. At the end, garnish everything with fried onions.

(Onion fries are the same as French fries, only in this case the onions are deep fried.)

With pork and mango

Ingredients

• 1 kg minced pork;
• burger buns;
• 2 jalapeno peppers;
• 1 small shallot;
• 1 small red onion;
• 1 small mango;
• 2 cloves of garlic;
• 3 tablespoons lime juice;
• 2 tablespoons chopped cilantro;
• 1 tablespoon cane sugar;
• 1 tablespoon soy sauce;
• 1 ½ teaspoons ground cloves;
• ½ teaspoon salt;
• ½ teaspoon dried thyme;
• ½ teaspoon red pepper flakes;
• ½ teaspoon cinnamon;
• 2 teaspoons olive oil;
• lettuce leaves.

Preparation

Add crushed peppers (remember to remove the seeds), shallots and garlic, as well as cane sugar, soy sauce, lime juice, cloves, thyme, red pepper and cinnamon to the ground pork. Mix everything thoroughly. Form into cutlets (you will get about six pieces). Fry them in olive oil in a pan or on the grill.

Cut the mango pulp and red onion into cubes, add chopped cilantro and salt. Mix thoroughly.

Assemble the burger: bun - lettuce - patty - dollop of mango salsa - bun.

With blueberry sauce and brie cheese

Ingredients

For the burger:

• 500 g minced beef;
• 4 burger buns;
• 4 slices of bacon;
• 4 slices brie cheese;
• 1 plate of chopped arugula;
• 1 clove of garlic;
• 2 tablespoons of onion powder;
• 1 tablespoon chopped herbs (such as sage and thyme);
• salt and pepper to taste.

For the sauce:

• 1 cup fresh or frozen blueberries;
• 3 tablespoons balsamic vinegar;
• 1 ½ tablespoons cane sugar;
• 1 ½ tablespoons ketchup;
• 1 clove of garlic;
• a dash of Worcestershire sauce.

Preparation

Let's start with the sauce. To prepare it, combine the indicated ingredients (rinse the blueberries, peel and chop the garlic) in a small saucepan and place over low heat. Once boiling, cook for 15 minutes until the sauce thickens.

Mix the minced meat with chopped garlic, onion powder and herbs. Form cutlets and fry them on the grill, immediately before adding pepper and salt to each one. Also grill the bacon.

Buns can be either store-bought or homemade. Read about how to bake universal burger buns.

Half a minute before cooking, place a slice of brie cheese on each cutlet. Place the finished cutlets and bacon slices on buns, pour over blueberry sauce and garnish with arugula.

With turkey and vegetables

Ingredients

• 1 ½ kg ground turkey;
• ¼ cup breadcrumbs;
• ¼ cup chopped onion;
• ¼ cup fresh chopped parsley;
• 2 egg whites;
• 1 clove of garlic;
• 1 teaspoon salt;
• 1 teaspoon ground black pepper;
• baked vegetables (eggplant, peppers, tomatoes);
• pesto sauce;
• burger buns.

Preparation

Combine minced meat, crackers, onion, parsley, salt, pepper, chopped garlic and egg whites. From this amount of ingredients you will get about 12 cutlets. They and vegetables need to be grilled (about 7 minutes on each side, eggplants, peppers, tomatoes - less).

Brush the buns with pesto and place the cutlets and roasted vegetables on them.

Ingredients

• 1.4 kg ground beef;
• 8 burger buns;
• 8 slices cheddar cheese;
• 1 teaspoon salt;
• 1 teaspoon chili powder;
• 1 teaspoon ground cumin;
• 1 teaspoon dried oregano;
• corn chips;
• guacamole;
• salsa;
• sour cream;
• lettuce leaves (optional).

Preparation

Mix the minced meat with salt, chili, cumin, oregano and immediately fry the cutlets (if doing this in the oven, set the temperature sensor to 150 ° C and cook for 15–20 minutes).

Guacamole is a Mexican snack made from avocado pulp. You can buy it in the store or prepare it. Brush the buns with it and place the cutlets and cheese on top. If desired, you can add lettuce leaves.

Pour over salsa and sour cream, sprinkle with lightly crushed corn (if not, potato) chips. The burger is ready.

With shrimp and aioli sauce

Ingredients

• 300 g shrimp;
• 100 ml olive oil;
• 4 burger buns;
• 1 tomato;
• 1 cucumber;
• 1 red onion;
• 1 egg yolk;
• 1 clove of garlic;
• 2 tablespoons lemon juice;
• ½ teaspoon mustard;
• lettuce and parsley;
• salt to taste.

Preparation

Aioli is a sauce made from garlic and olive oil, popular in the Mediterranean. To prepare it, mix egg yolk, chopped garlic, salt and mustard. Grind until smooth and, without ceasing to stir, add olive oil a little at a time. When the consistency of the sauce becomes similar to mayonnaise, add lemon juice. Mix thoroughly again.

Spread the aioli sauce over the grilled buns, then top them with a lettuce leaf, a slice of tomato, a cucumber, and a couple of onion rings. The final layer should be peeled and grilled shrimp.

With dried apricots

Ingredients

• 450 g minced beef;
• 80 g dried apricots;
• 4 burger buns;
• 1 onion;
• 1 clove of garlic;
• 2 tablespoons soy sauce;
• 2 tablespoons olive oil;
• 1 tablespoon chopped cilantro;
• ½ teaspoon ground coriander;
• lettuce;
• salt to taste.

Preparation

Cut half the onion into rings and finely chop the other half. Also chop the garlic and dried apricots. Combine these ingredients with minced meat, soy sauce, cilantro, coriander, salt and pepper. Form cutlets and fry them in olive oil.

Place lettuce, cutlets and onion rings on the buns.

Hawaiian

Ingredients

• 1 kg minced beef;
• sesame buns;
• mushrooms (champignons or porcini);
• 1 pineapple;
• 2 tablespoons butter;
• ½ cup teriyaki sauce;
• romaine lettuce;
• salt and pepper to taste.

Preparation

Wash, cut into thin slices, salt, pepper and fry the mushrooms in butter.

Form and grill patties. Don't forget to salt and pepper them before doing this.

Peel the pineapple and cut into rings. Grill it until the characteristic stripes remain. Also lightly toast the buns on the grill.

Pour teriyaki sauce over the buns (read about how to prepare it), place cutlets, mushrooms and pineapple slices on them. Add more sauce and garnish with romaine lettuce.

Our selection has come to an end. But you can continue it in the comments. Share your favorite burger recipes.

Namely, how to fry burger patties. It’s very, very simple, but, as expected, there are nuances in everything, taking into account which you can prepare truly delicious burgers.

So, to cook perfect burger patties, follow these tips.

1. Minced meat

The lion's share of success depends on the minced meat. You shouldn't buy the first minced meat you come across in the store. It may contain a lot of fat and then when frying, your cutlets will shrink in diameter and turn into meatballs.

It is best to prepare the minced meat yourself, but it will take a long time and require a lot of effort. Therefore, I prefer to choose minced meat or chilled beef cutlets with a low fat content (no more than 20%), which, however, can only be determined experimentally, because... Manufacturers are not always honest in the description on the packaging.

Thanks to repeated experiments, I have identified for myself several types of minced meat and cutlets that practically do not fry and retain their shape.

2. Shape of cutlets

An important factor is the shape of the cutlets. Here everything is determined according to your taste. I prefer to mash the patties to a thickness of 0.8-1 cm. Then they fry quite quickly and the burgers are of sufficient height to be comfortable to hold and eat without tearing your mouth.

An important nuance. No matter how good the minced meat is, when you have mashed the cutlet, make a depression in the center with your thumbs or a tablespoon. Well, if you can afford it, then buy a special burger press, such as a Weber press.

3. Cooking method and heat level

I cook the cutlets over direct medium heat. 5-6 minutes on one side and 2-3 minutes on the other. With this method, they turn out juicy and well fried. If you prefer medium rare, simply reduce the time.

And again an important nuance. When you turn the cutlets over to the second side, a flame may flare up in the grill, because... fat and juices accumulated on the surface will end up on the coals or burners. To extinguish them simply close the lid.

4. Cheese

You need to cover the cutlet with cheese a minute before the end of cooking. True, it all depends on what kind of cheese is used. A minute is enough for sliced ​​cheddar cheese. If you use a different cheese, it may take less time.

If you can create two zones of direct and indirect heat on the grill, then after the cheese is placed on the patties, they should be moved to the indirect heat zone.

5. Buns

I usually remove the finished patties from the grill and place the buns in their place. But this is acceptable if you cannot create direct and indirect heat on your grill at once. If this is possible, it is better to move the cheese-covered cutlets to an indirect heat area and place the buns on direct heat. The buns cook very quickly. About a minute. I rely on color. If a slight lattice pattern appears on the buns, it’s time, otherwise they will burn.

That's all! To illustrate, watch this good video from Kingsford on how classic burgers are made.

Summer 2013 has come to an end, and it’s time for the FURFUR cowboys to take stock of what new BBQ skills they managed to upgrade during this season. For those who have spent the entire summer frying their retinas with the monitor's LED backlight, we suggest that you finally, once and for all, understand the basics of burger cooking, so that at least at the end of the summer season you can act as a master chef.

Pages of history

Obviously, the hamburger was not invented in the USA - similar dishes already existed in Asian and European culinary traditions. The ancestors of this symbol of fast food can be considered the Mongolian tribes - they, being on the road all the time, learned to make minced meat and tasted it raw. This simple dish also became part of the diet of the lands subject to the Golden Horde. Minced meat was a rarity in European medieval cuisine, and the meat itself was an ingredient available only to the nobility. There is very little mention of grinding meat in cookbooks of the time - it was mainly done for sausages. According to some reports, the outlandish “Tatar” recipe sailed to Europe on Russian ships and ended up in the port of Hamburg in the 17th century. This dish, by the way, can still be found on the menu of European restaurants under the name “Tatar Steak” (Steak tartare).

During the first half of the 19th century, Hamburg was considered one of the largest transatlantic ports in Europe. Most of the emigrants from Northern Europe who arrived in the New World set off across the ocean from here.

In America, particularly in New York, “Hamburg-style steaks” (Hamburg-style or à Hambourgeoise) began to appear in local eateries in order to attract German sailors, after which the dish became more widespread. As before, the dish consisted of raw (and sometimes smoked) minced meat, which was served with onions, spices, bread crumbs and (optionally) a raw egg. Who was the first to think of frying this cutlet and putting it between wheat buns is a question. However, it is known for certain that already in 1904, something very similar to what we used to call a hamburger was served at the fair in St. Louis.

The ancestors of this fast food symbol can be considered the Mongolian tribes.

Ground meat

Buying pre-made ground beef isn't the smartest idea: you'll never be sure what part it came from, let alone its freshness. You will have to grind the minced meat yourself. To do this, you need to choose the right cut of beef: if you take fillet with a very small layer of fat (about 7%), the burgers will turn out dry. However, you need to remember that the more fat in the meat, the more the burger will shrink: a piece of meat, one-third consisting of fat, will eventually turn into a shriveled, charred lump, because the fat will also drip onto the coals and constantly burn. Look for a middle ground: it is better to give preference to a beef cut from an adult (two to three years old) animal with 10–15% fat: the burgers will be flavorful and juicy.

Until the cutlets are fully formed, heat is their mortal enemy: the fat becomes soft and sticky, the minced meat will stick to your hands and the work surface. When grinding meat, make sure everything, including the grinder blades, is sufficiently cool. To do this, you can even keep the unit itself in the refrigerator.

Turn the minced meat on the coarsest grinding setting - fine is good only for your granny’s most tender cutlets. There is no need to knead and tug at it with your muscular and tattooed hands (as many people love to do). The less you stir and disrupt the structure of the minced meat, the juicier the burgers will be. All you have to do is add your favorite spices (not salt) and lightly stir them into the minced meat. More on this later.

Seasonings and spices

Salt and pepper are like air for a burger. But when it comes to these ingredients, cooks fall into two camps: those who season the meat before frying it, and those who add seasonings directly to the ground meat. However, if freshly ground black pepper and other spices should be added to the minced meat even before you start making cutlets, then salt should be added strictly last. Adding salt to the mince before forming the burgers and frying them will give you a springy, sausage-like texture, while salting the patties just before frying will leave them juicy and tender.

For 1 kg of minced meat, you can add 1-2 teaspoons of the following ingredients to taste. Just don’t need to mix everything listed below at all - this will ruin the taste of the meat. Select two or three products from the list:

WORCESTERSHIRE SAUCE, GRANULATED OR PRESSURE GARLIC

TABASCO SAUCE, CAYENNE PEPPER, PAPRICA, BROWN SUGAR,

Grated HORSERADISH, MUSTARD, GRAVED GINGER ROOT, SOY SAUCE

BARBECUE SAUCE

Shape the cakes as gently as possible (remember the texture!). Make small indentations in the center: in the middle the cutlet should be approximately 1.3 cm thick, and at the edges - 1.9 cm. As it cooks, the burger will take the correct disk shape, otherwise it will suffer from meatball syndrome (like many Muscovites) .

The list goes on and on. However, you should still not add onions and other greens, herbs, eggs, bread or breadcrumbs to the minced meat. Otherwise, you will not get a burger, but a completely different dish. To divide the mass of minced meat into even portions and not offend any of your bros, use a scale: this guarantees that all the burgers will be the same size, which means they will cook at the same speed. It is better to sculpt the blanks with your hands moistened with cold water - this way the minced meat will stick to your hands less. Cover uncooked burgers with wax paper or plastic wrap to prevent them from sticking. Don't forget to maintain the correct temperature! Until the burgers touch the grill, they simply must remain cold, this is the only way they will turn out juicy.

Grilling

Finally it came to frying. You probably don’t need to explain to anyone that the best burgers are made on the grill (if you don’t have a grill in sight, feel free to scroll below). The barbecue grates that are popular among our summer residents - those between which pieces of meat or fish are clamped - are not suitable for frying. Ideally, you need to take care of a normal barbecue grill or convert an existing grill by attaching a suitable grill to it, or make something similar.

Get the coals hot enough, oil the grill grate to prevent sticking, add your burgers and time it.

Do not press the spatula onto the burgers while frying. The next time you involuntarily commit this crime, ask yourself why you are doing this: to squeeze out all the precious juice so that the burger becomes dry and tasteless? You will not find a single reasonable justification for this action.

Many chefs write almost dissertations on the topic that the Tru Burger should only be turned over once. However, opinions on this matter differ. Enthusiasts from Seriouseats.com have proven that the difference in method is not particularly large. As part of the experiment, they flipped the burger every 15 seconds, which stimulated it to cook faster and did not at all affect the juiciness of the dish. So, if another advisor starts cursing when you turn the meat over again, send him to this post.

In a frying pan

Everything here is without any special tricks or adventures, only the burgers should be made a little less thick than for the grill so that they are well fried. You need to heat the frying pan properly and add a few tablespoons of olive or other vegetable oil. Arrange the burgers, leaving plenty of space between them, and grill them for about 5 minutes on each side. Finally, you can top the cutlets with pieces of cheese.

Assessing readiness

The simplest thing, of course, is to pick the cutlet with a fork or knife to assess the color of its insides (pink flesh without blood is a sure sign of medium-rareness). With experience, you can learn to tell when a burger is done by touching it with your finger. But if you are determined to take the process seriously, it’s worth buying a digital thermometer: for example, this one (in the camouflage limited edition version)
or a much more budget-friendly one - Chinese, which will also do its job, albeit a little slower.

According to the USDA, to minimize the risk of foodborne illness, the ground beef should be brought to a minimum temperature of approximately 70°C, which typically takes 10 to 15 minutes, depending on the thickness or size of the burger. At this moment, the welldone level of readiness sets in, and when cut, the minced meat becomes completely gray and almost dry, however, as you know, everyone loves different degrees of meat readiness.

But remember: if you get poisoned by undercooked meat, all responsibility falls not on the butcher, supermarket or Chinese thermometer, but only on you, so be reasonable.

Bun

Finding the right burger buns can be a challenge, but basically any soft baked goods that fit the size will work. Ideally, the bun should be slightly sweet. The main thing is to avoid buns with a crispy crust and excessive content of all kinds of bran and grains - all this will distract from the taste of the meat. This bun needs to be properly toasted on the grill.

Registration of the basic package

The main thing is to have all the ingredients on hand: chopped onion, tomato and pickled cucumbers, lettuce and sauce. The order of products may vary, but one of the most popular assembly schemes looks like this:

What else can you add to your burger?

Everyone has the right to put whatever they want between the two halves of the bun, in addition to the cutlet, be it anchovies, boiled carrots or semolina porridge. We, in turn, will provide a list of more or less classic ingredients that can slightly diversify the dish.

Pickled hot peppers

Fried bacon

Fried mushrooms

Green apple

Sun-dried tomatoes

Pesto or fresh basil

Alfalfa sprouts

Cheeses

In America, cheeseburgers are traditionally prepared with creamy processed cheese, the slices of which are packaged in individual plastic wrappers. It is well suited for barbecues and simple picnics. Cheddar cheese is also popular. But don't be afraid to experiment: try making a burger with mozzarella, Swiss, blue or goat cheese. Brie, Parmesan or feta also work well.

Sauces

Traditionally, a hamburger is not complete without ketchup and mild yellow mustard. Barbecue and chili sauces are also often used. Cheese sauces are added less often.

Of course, making the sauce yourself is a very troublesome task; it’s easier to use a purchased sauce from a trusted brand, but if you have the time and desire, you can make, for example, ketchup at home.

Take a couple of kilograms of medium-sized fleshy tomatoes, peel them and seeds and chop them finely. Place them in a large saucepan. Chop them with one large onion, ½ fennel bulb, 1 celery stick. Drizzle some olive oil and grate a piece of ginger and two cloves of garlic. Season all with chilli, basil, coriander and clove seeds, pepper and salt.
Cook everything over low heat for 15 minutes, stirring until the vegetables are soft. Pour a glass of cold water, bring everything to a boil and cook until the sauce has reduced by half in volume. Puree the sauce in a food processor or blender and pass through a sieve (twice if necessary). Pour it into a clean pan and add 150ml red wine vinegar and 70g brown sugar. Place the sauce over low heat and simmer until it thickens to the consistency of tomato ketchup. Taste the sauce and add seasonings to taste.
Pour the ketchup into sterilized jars or bottles and seal tightly. It can be stored in the refrigerator for six months.

BBQ sauce can be made using regular homemade ketchup you already have.

Barbecue sauce

Barbecue sauce, in turn, can be prepared using this ketchup. Just pour 2 cups of ketchup, 2 cups of water into the pan, add 2 tablespoons of vegetable oil, 6 cloves of crushed garlic, 2 tablespoons of tomato paste, 1 tablespoon of paprika, ¼ teaspoon of ground allspice, a little chili powder, 100 g apple cider vinegar, ¼ cup dark molasses (available at specialty baking supply stores), ¼ cup dark sugar, tablespoon mustard, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, bay leaf and salt. All this needs to be simmered over low heat for about half an hour until all the flavors are mixed. Other sauces are made using the same principle. Vinegar and various spices are added to the tomato or fruit base in various proportions. You can experiment with the taste yourself.

Mayonnaise-based sauces

There are a lot of mayonnaise-based sauces: baconaise, aioli, chipotle mayo, Peruvian green mayonnaise, pimento cheese, remoulade. Their whole essence boils down to the fact that a variety of ingredients are added to mayonnaise - vegetables, herbs and seasonings: pickled cucumbers, capers, parsley, sun-dried tomatoes, onions, garlic, hot peppers, vinegar, mustard, anchovies, chopped bacon, grated cheese and etc.
We will give two recipes for the most popular of them.

Whisk together ½ cup low-fat cream, ½ cup sour cream and ½ cup mayonnaise in a bowl. Finely chop the parsley, green onions and dill. Add a tablespoon of lemon juice, a spoonful of mustard, onion powder, black pepper and salt. Place in the refrigerator for about an hour before serving.

Not long ago, the chairman of the board of directors of McDonalds, Dan Coudreau, spoke about the ingredients that make up Big Mac sauce. The ingredients have been kept secret since 1968. The sauce consists of mayonnaise, pickled cucumbers, white wine vinegar, mustard, paprika, onion and garlic powder.

Not long ago, the chairman of the board of directors of McDonalds, Dan Coudreau, spoke about the ingredients that make up Big Mac sauce.

These ingredients are enough for 6 juicy, filling burgers.

First, let's start with the minced meat. I prefer to make it myself; I don’t trust purchased ready-made minced meat.
We take beef without films!
Pass through a meat grinder along with 2 small onions.
Add paprika, salt, some spices to the minced meat, squeeze 2 cloves of garlic through a garlic press.

Now we will ideally need a silicone mat. If you don’t have one, you can use plastic lids or, as a last resort, wrap the cutting board with cling film :)
Form the minced meat into 6 identical round cutlets and place them in the freezer for 10 minutes. The minced meat will not stick to the silicone mat. In 10 minutes, the cutlets will cool and take on the desired denser consistency.

In the meantime, let’s prepare the ingredients: wash everything, cut it, divide the buns in half horizontally. Mix 1 tbsp mustard with 2 tbsp mayonnaise, this will grease the bottom half of the bun.
I fried the burger patties on a grill pan. Alternatively, you can fry it in a ribbed frying pan or even grill it outdoors:

Everything is ready, you can start assembling the burgers! Ideally, the buns should also be heated on the grill or at least in the microwave for 15 seconds each.

Spread the sauce on the bottom of the bun, then lettuce, cutlet, cheese, tomato, bell pepper and cucumbers. Thin onion rings are also often added.
And eat it warm right away!