Burger Classic

Burgers are a long-running global culinary trend. And our country is no exception.
To make the burger juicy, but well-done, follow the advice of the best butcher of the Queen of Great Britain - Tichard Turner: “I chop the meat with a heavy knife to make a large minced meat. beef and pork or beef with fat. I like the ratio: 80 percent meat, 20 percent fat - in this situation, your burger will always be juicy. If you add even more fat, the cutlet risks exploding in your kitchen. Or, on the contrary, it will shrink, if you cook a burger on an open fire and the fat is actively draining out. Then instead of a juicy piece of meat you get a dry sole. I salt the minced meat, but I never salt the already formed cutlets. I do not like to add other products to the minced meat - onions, herbs, pickled cucumbers , but I like to experiment with different products when I make a burger. Loyal friends are cutlets - onions, tomatoes, cucumbers and always cheese. I really love cheese in burgers, both normal and blue. I definitely add ketchup and sometimes mayonnaise. My burger is always thick so that the patty is fried, but not dry. The buns must be fried over the fire to make them crispy, otherwise all the charm of your perfectly cooked burger will be lost. "

Ingredients

• 800 g beef rump pulp
• 200 g beef, lamb or pork fat
• 4 stalks of green onions
• 1 clove of garlic
• 2 tbsp. l. mustard
• 1 tsp Worcester sauce
• 2 tbsp. l. olive oil
• salt, freshly ground black pepper
• 6 white sesame buns
• 1 pickled cucumber
• 1 sweet red onion
• 1-2 tomatoes
• ketchup and mayonnaise
• French fries

Directions

1. Peel the meat from films and veins, turn it through the large grate of the meat grinder along with the fat. Finely chop the green onion and garlic. Add to the minced meat, stir. Add Worcestershire sauce, mustard, salt and pepper, stir again. Refrigerate for 30 minutes.
2. Form 6 equal, round, slightly flattened patties about 2 cm thick.
3. Grill the patties until cooked to the desired degree. First, let them cook for 3-4 minutes. from each side. If you want more grilled burgers, you will need another 5-6 minutes
4. Thinly slice the onion, cucumber and tomatoes at the same time. Cut the buns in half and grill, cut side down.
5. Put the finished burgers on the bottom of the bun, season with ketchup and mayonnaise on top, put onion rings, tomatoes, pickles, cover with the other half of the bun. Serve burgers with fries.