Tasty Beef Stew Burger

The meaning of this burger is that between the buns we put not the usual cutlet, but the beef stew disassembled into small pieces. What's the idea? The fact that it is so easier to introduce into the filling notes of spices and white wine, in which the beef was stewed. A bouquet of tabasco, mustard, onions and cucumbers makes the burger spicy, mouth-watering, fatty. A real sinful pleasure, in which you cannot express to yourself.

Ingredients

• 1.5 kg beef butt
• 100 ml dry white wine
• 1 medium onion
• 1 medium carrot
• 3 celery stalks
• salt, black peppercorns
• 6-8 burger buns
• 1 long cucumber
• 1 red onion
• 200 g mayonnaise
• 100 g BBQ sauce
• mustard
• Tabasco sauce, optional
• salt, sweet ground paprika

Directions

1. Place the meat in a large heavy-bottomed saucepan. Add onions, carrots and celery. Pour in wine and so much boiling water so that the meat is half covered. Bring to a boil, remove the foam.
2. Add salt and peppercorns. Simmer over medium heat under a tightly closed lid, turning the piece from time to time and adding water if necessary, 3 hours.
3. Remove the finished meat on a board, cool and disassemble into fibers. If they are too long, cut them into pieces no longer than 3 cm. Return the meat to the pan in which it was cooked (remove vegetables and peppers), stir in the remaining liquid. If there is too much of it, evaporate over high heat almost to the end.
4. For the sauce, combine mayonnaise and barbecue sauce, season with salt and paprika, stir. Add tabasco if using.
5. Slice the rolls and fry them cut-side down in a buttered skillet on the cut side. Slice the cucumber thinly and season with salt. Peel the red onion and cut into thin rings.
6. Collect the burgers: brush the bottom of the roll with mustard, put the meat on it, the sauce on the meat, onion and cucumbers on it. Cover with the top of a roll and serve immediately.