Let it heat up: how to cook a burger on the grill. Hamburgers on the grill

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!

What could be tastier than your favorite hamburger with a smoky flavor? When barbecue season is in full swing, you want to cook everything on the grill. How to cook hamburgers on the grill, read below and enjoy the summer!

Today I shared a classic burger recipe. The only difference between the traditional ort is that we browned the buns and cutlets on the grill. This makes it more flavorful. Great option for a picnic. You can add pickled cucumbers, sliced ​​cheese and other additives. I sometimes add cilantro or parsley to the minced meat itself. For the sauce, use ketchup, mustard, mayonnaise, adjika... whatever you like. The sauce is necessary to prevent the burger from being dry. You can use fish cakes, and then Tartar or cheese sauce will be ideal. In general, there are many options.

Number of servings: 6

A simple recipe for hamburgers on a home kitchen grill step by step with photos. Easy to prepare at home in 20 minutes. Contains only 187 kilocalories.

• Preparation time: 13 minutes
• Cooking time: 20 minutes
• Calorie Amount: 187 kilocalories
• Number of servings: 6 servings
• Occasion: For lunch

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Burgers

Ingredients for six servings

• minced pork - 700 grams
• burger buns - 6 pieces
• onion - 1 piece
• lettuce leaves - 1 bunch
• tomatoes - 2 pieces
• salt, pepper - to taste

Step-by-step preparation

1. Season the minced meat with salt and pepper to taste, mix well. Form flat patties the size of the bun and place them on the grill.
2. Place the rolls cut side down on the grill and quickly brown them.
3. Place the cutlet on the bun. Lubricate with sauce, ketchup or mayonnaise. Individually, who loves what. I love adjika and mayonnaise.
4. Place a lettuce leaf and a tomato slice on top.
5. Cut the onion into rings, place a couple of onion rings on the tomato.
6. Cover with the other half of the bun. Bon appetit!

1. For the cutlet, we take beef, so that it is juicy, add fat. Ideally, this should be beef fat, but due to its lack, we use lard. According to our taste, at least 20-30 percent of the minced meat should be fat, but again this is purely individual, and a lot depends on the beef itself, the fatty part or the lean part, for example.

2. Add salt and ground black pepper to the minced meat, mix and form cutlets. I always do this on parchment (watch the video), then it’s easier to transfer them to the grill or pan.

3. The cutlet should be slightly larger than the bun itself, because it will shrink when frying.

3. Cut vegetables into thin slices. The onion can be pickled a little by adding salt, sugar and vinegar. Cut the buns in half, grease them with butter, and fry them so that they don’t get so soggy from the sauce.
We do all the preparatory work before we start frying the cutlets, because then we need to very quickly assemble the burgers and eat them!

6. Grease the grill with vegetable oil, just in case, to prevent the cutlets from sticking.
Place the cutlets; frying time depends on the height of the cutlet and the desired degree of doneness. After frying one side, turn the cutlet over and place a small piece of butter and cheese on the fried side so that it melts. I cover it with an iron bowl so that it melts faster - it’s like an improvised under-grill). At the same time, fry the bacon.

8. Quickly assemble the burgers. Put a little barbecue and mustard on the bottom bun to hold the lettuce leaf, then put the cutlet, sauce, onion, cucumber, bacon, sauce, tomato, sauce on it and cover with the top of the bun. AND EAT FASTER!

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.

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