Classic Burger Cutlet with Fries

The modern version of the burger has many varieties. This recipe is the most classic, minimalist and delicious. If the proportions of lean meat and fat are observed correctly, then such a cutlet does not need any seasonings, except perhaps salt and pepper.

Ingredients

• 600 g lean beef (tenderloin)
• 50 g lard
• 4 burger buns
• 2 white onions
• a large bunch of parsley
• 3 yolks
• 1 tbsp mustard
• 10 ml Worcester sauce
• 4-6 large lettuce leaves (lettuce, romano)
• 4 tablespoons ketchup
• 4-5 pickled cucumbers
• olive oil for frying
• 120 g flour plus a little more
• a pinch of salt
• 1 bottle of light beer
• 2 red onions

Directions

1. Strip the tenderloin from films and tendons. Rinse the meat and lard well and chop coarsely.
2. Grind the meat along with the fat through a meat grinder. Peel the onion and chop very finely. Heat the olive oil in a saucepan, add the onions and simmer over low heat until light brown and give off natural sugar.
3. Add the stewed onion, very finely chopped parsley leaves, yolks, mustard, Worcestershire sauce, salt and pepper to the minced meat. Knead the minced meat well with your hands.
4. Take a flat baking sheet or tray and brush it with olive oil. Use your hands moistened with water to mold burgers, 140–150 g each, and place in the tray. Send the patties to the freezer for 2-3 hours without covering them with anything.
5. Prepare the onion ring mixture: take a large bowl, fill with ice, and place a smaller bowl on top. Place the flour mixed with a pinch of salt in the top bowl. Whisking constantly, stir the beer into the flour until the mixture reaches the state of liquid sour cream. Peel the red onion and cut into thick rings. Heat the deep-frying oil. Pour some more flour on a saucer. Dip the rings in flour, then dip them in batter (handy with kitchen tweezers) and deep-fry for about a minute. Place the rings on a napkin to remove excess oil.
6. Heat some olive oil in a grill pan. Place the patties and fry for 3-4 minutes on each side until golden brown. Then put it in an oven preheated to 180 ˚C for 3-4 minutes.
7. Cut the buns in half, place them in a preheated grill pan, cut side down and brown. Collect the burger: put lettuce on the bottom half of the bun, top with a cutlet, then a spoonful of ketchup, thinly sliced ​​pickled cucumbers, another leaf of lettuce and 1-2 ... Cover with the other half of the bun and serve with the onion rings.