The burger is primarily associated with fast food, in fact, it is a great replacement for sausages, chops, and barbecue at a picnic. Do you want to diversify your picnic menu and don’t want to bother yourself with complicated preparations? Then throw a burger party! You will need a minimum of preparatory work, while you will not need to think about cutlery and grieve over the half-eaten filling.

1. Burger buns are generally understood as any soft baked goods that can be made into sandwiches and that can be cut in half.
2. Burger buns are most often sprinkled with sesame seeds and come in a variety of sizes. On average, you will need two small buns per person; if the bun is larger, you can get by with one.
3. It is best to roast or grill the halves of a burger bun first, so that the bun will acquire a wonderful flavor, and you can make it soft again with the help of mayonnaise, tomato, and meat juice!
4. The classic version of the burgers uses a thin ground beef patty. Minced meat is seasoned with salt and spices, an egg is added to it to bind. Many add onions, bacon, and bread soaked in milk, as in the preparation of ordinary cutlets, which, of course, affects the taste of the dish. But you can use other meat fillings, from various types of minced meat to whole steaks and schnitzels. In addition, fish or vegetables can be used as a filling.
5. When cooking meat patties, you need to make sure that they are thin and well-done and also fit the size of the bun. It is best to mix the minced meat well and cut out the same cutlets in a special form. Attention: the meat shrinks a little when grilling and frying. Therefore, it is logical to cook slightly larger cutlets.
6. The burger must have a vegetable filling.
7. Of course, these are only the basic ingredients of the burger, you can add other vegetables (bell peppers, avocados, zucchini, and eggplant) or fruits (for example, pineapple, mango) to taste.
8. To give your burger that extra smoky flavor, you can season it with smoked salt!
9. When all the ingredients are prepared, which means that the meat (fish, vegetables) is grilled, the buns are toasted, the vegetables are chopped, and the rest of the ingredients such as mustard, ketchup, and mayonnaise are within reach, you can start creating your burger. The order of the bookmark is a matter of taste.
10. If you put cheese on freshly grilled meat, it will melt slightly. Burgers can be prepared with different fillings, dessert burgers with fruits are especially tasty, children will surely like them.

Burgers are a fairly simple dish, but there are cooking tricks that can help you get a great taste. To prepare this treat according to the rules, follow the simple tips from the chefs.

1. The ideal burger meat is the ground beef neck. It contains about 20% fat and 80% meat, so the burgers are the most juicy with it.
2. Use minced meat as close to room temperature as possible to form cutlets. However, before grilling cutlets, it is still better to keep them in the refrigerator so as not to lose their shape.
3. Salt and pepper minced meat or cutlets just before cooking.
4. If you form cutlets with your hands, then make sure that the thickness is at least 1.5-2 cm. Cutlets of a smaller thickness will turn out to be dry.
5. After the cutlets are formed, be sure to make a depression in the center of each of them with your thumb or a tablespoon – this is necessary so that they remain flat after grilling. The safest option for forming patties is to use a burger press.
6. When placing the patties on the grill, do not press down on them with a spatula to keep them juicy.
7. Grill burgers for about 6-8 minutes indirect medium heat turn once.

Making the perfect burger is not as easy as it seems at first glance. In today’s roundup, we’re sharing some cool tips to turn you into a true burger expert. Take on arms!

1. Of course, the temptation is great on the way home to buy ready-made minced meat in the supermarket so as not to waste time cooking it. But in this case, it is better to immediately give up the idea of making a burger – in 9 cases out of 10 it will turn out to be dry and tasteless. To make the burger cutlet perfect, do not be too lazy to cook the minced meat yourself from fresh meat. Bonus tip: To make the cutlet juicy, cut the meat across the fibers and scroll through the large attachment of the meat grinder.
2. More, more fat. The burger is by no means a dietary meal. Therefore, do not spare fat: ideally, the ratio of meat to fat in minced meat should be 80 to 20 (80% meat and 20% fat) or even 75 to 25 (75% meat and 25% fat). For example, minced meat made from 2/3 lean beef (shoulder) and 1/3 fatty beef is perfect for a burger.
3. Only salt and pepper. The perfect cutlet requires no additional ingredients other than salt and pepper. No onions, garlic, and even more so bread, potatoes, and eggs, which housewives like to add to ordinary cutlets.
4. The ideal cutlet must be perfect in shape. If you cook burgers often enough, buy a special press, but if you don’t, a regular cooking ring will do. Do not forget that during cooking your cutlet will fry, so make it a little larger than you want to end up.
5. Chill the minced meat before shaping the burger patties. Otherwise, the fat included in its composition will stick to the mold and work surface. But not only the minced meat itself should be cold, but also the hands and the tools that you use. Therefore, keep the culinary ring or press in the freezer, and wipe your hands periodically with an ice cube while forming cutlets.
6. Once the cutlet is formed, forget about it until the very moment of frying: the less you touch the cutlet, the more chances that it will not fall apart on the grill or pan.
7. Fry burgers in a well-heated skillet or grill with a couple of tablespoons of vegetable oil.
8. The approximate frying time is 5-8 minutes on each side. Remember that the longer you fry the cutlet, the less juicy and flavorful it will be.
9. Choose the right bun. It’s simple: now in every supermarket, you can buy a special burger bun sprinkled with sesame seeds. But if you haven’t found any, then any will do, the main thing is that there are no additives in its composition that distract from the taste of the meat.
10. Don’t forget vegetables, cheese, and gravy. Any cheese you like will work for a burger. The main thing is its location: so that the cheese does not get too wet from the meat juice, put it on the bottom bun. Ideal burger vegetables: onions, pickles, lettuce (iceberg, lettuce, or romano), tomatoes. Traditionally, ketchup and mustard are used for the hamburger. But barbecue sauces, chili, and others are also great.

If you want to make the most delicious burger, then these tips will definitely come in handy!

1. Cheeseburger. Cheese addition is always appropriate. The classic recipes use hard varieties – cheddar and parmesan. It is necessary to spread it on the cutlet, when it is still on the grill, a minute before removing. This will melt the cheese well. Cheddar can also be used to make a sauce and soak a bun with it.
2. We also recommend using soft cheeses – Camembert, Brie, Dor Blue, Gorgonzola. This will make the taste more piquant. Place the pieces of cheese on the cutlet after removing them from the grill.
3. Wedgeburger. The recipe is as follows: grilled eggplants, zucchini, and bell peppers. Tomatoes and braised onions, tofu or mozzarella to taste, rye roll, and ketchup. All vegetables are pre-marinated in soy sauce.
4. Kids will love the fruit and berry fillings of sweet burgers (pineapple, mango, nectarine, kiwi, especially strawberries) in a soft bun coated with Nutella. You can also try turning a sweet airy donut into a burger by filling it with peanut butter and banana chunks.
5. Bread part. Choose from a soft, fresh, wheat or rye bun, with or without sesame seeds.
6. The halves are best dried first in a toaster or grill for flavor. And again mayonnaise, tomato, and meat juice will help to soften them. It is important not to overdo it, otherwise the irreparable will happen – the burger will fall apart.
7. Fresh vegetables, grilled vegetables. Basic set: green salad, tomatoes, fresh or pickled cucumbers, and onions.
8. You can add olives, olives, capers, pickled vegetables: sweet peppers in a pickle, in a tomato, pickled zucchini, eggplant, plums, etc.
9. You can mix the rest of the additives: eggplant, zucchini, bell peppers, avocado. Even a boiled or fried egg will add originality.
10. It is better to layout the vegetables before serving, otherwise, they will quickly lose their appearance from the high temperature.

The best burger cooking tips!

1. It is better not to conjure too much with seasonings in order to preserve the juicy and aromatic taste of meat. The most basic – salt and pepper – is enough, but if you wish, you can add different spices and herbs.
2. Cutlets are quickly and conveniently molded using a special small press. You can find it in stores in the kitchen utensils departments. So the cutlets will be the same shape, clearly matching the size of the bun.
3. For frying, use a wire rack, barbecue pan, or a heavy-bottomed pan.
4. Delicious and tender burgers are made with chicken or turkey. In a burger with poultry, both minced meat and a juicy fried piece of fillet will be relevant.
5. Fishburger (from tuna, salmon or trout, with pike and pike perch) combined with a delicate sauce, lettuce and vegetables will appeal to lovers of healthy food.

Summer is getting closer, and with it the burger season. Appetizing, juicy, fragrant – no one would refuse a good burger? Perhaps this is the only dish that can be found both in countless fast food eateries and in expensive restaurants with a complex concept. And all why? Because burgers are divine. And since they are divine, then you need to treat them appropriately, and only the best should be cooked. How? Very simple.

1. Pay attention to temperature. And I’m not talking about the temperature at which we will cook our burgers – I think it’s already clear how important it is. No, I’m talking about the temperature of raw meat, from which we will sculpt cutlets. So, I have two comments on this. First, even if you’re hungry and your ground beef is frozen, don’t give up and don’t cook frozen. Just place the frozen block between a piece of paper and a saucepan filled with warm water. The meat will quickly reach room temperature. And second, when the package of minced meat is thawed, put it in the refrigerator before cooking. Here’s the thing: When you cook a steak, you heat it to room temperature, but the burgers must be at the same temperature as the refrigerator. Only in this way will the fat contained in the mince be in the consistency we need. Otherwise, it will evaporate all during cooking, it will grumble appetizingly in the pan, but the burgers themselves will come out overdried.
2. It might seem like any ground beef will work for burgers, but to make the best burgers, you only need to hunt a few specific types of ground beef. First, in terms of the meat / fat ratio, it should be in the range from 70/30 to 80/20. Ground beef Primebeef is a good option. Low fat burgers (5-10%) seem to be healthier, but by choosing them, you are depriving yourself of the recognizable flavor and tenderness of a burger. If you care about your figure, simply make a smaller cutlet instead of sacrificing flavor. Second, choose grain-fed marbled beef whenever possible. This type of meat is best suited to our mission of making the world’s most delicious burger.
3. Most people either add salt and pepper to minced meat, or use them only to grate ready-made cutlets, but few do both. For the perfect burger, season the minced meat, stir it, mold the patties, and season them again on both sides. What for? It’s simple: as long as you don’t sculpt the burgers as thick as a sheet of paper, they won’t be thin enough to be soaked in salt and pepper. In addition, rubbing the seasoning on the surface of the patties, you provide them with better browning, and at the same time an amazingly tasty crust. In general, you can do with black pepper and coarse salt alone. However, you can experiment by adding mustard, ketchup, Worcestershire sauce, onions, and even mayonnaise to the minced meat.
4. Each of us has thought at least once: how do chefs in a restaurant get burgers of such an ideal shape? No more guesswork: just use the lid from a large can (like a can of peanut butter). In shape and size, this lid is ideal for sculpting a burger. And remember: don’t be too zealous when squeezing meat into a mold. Using too much force can damage the meat fibers, and the burger can be too dense and dry.
5. And here’s a very simple and useful trick. When sculpting the patties, make a groove with your thumb on one side. In this recess, all the meat juice will accumulate and then be absorbed back, which will try to escape from the minced meat during frying. Otherwise, he would simply hiss uselessly in the pan while our cutlets lose their taste. Flip once – and only once. What’s the hardest part about making burgers? Show patience. We’ll have to watch the juicy cutlet brown appetizingly right before our eyes. You just want to touch it, check its elasticity or turn it over, right? Do not! When you flip the burger, you stop the meat fiber sealing process. To make our burger perfect, you need to caramelize it properly – and this process occurs only with direct contact with a hot surface. If you turn the cutlet over without letting it brown properly, all you will achieve is that all the meat juices will come out of it, and with them – the juiciness. A small note for all cheeseburger lovers. Cover the patties with cheese in the middle, or for of cooking, but not when the burger is already fried, otherwise the melted cheese will dry out your meat.
6. Give your burger a break. Remember what I said about patience? It looks like making burgers is the best way to train him. We swallowed drool for ten minutes while we cooked it, and now it is ready – but we need to wait a little longer. Just like the steak, the burger should rest after the grill so that the juices disturbed by the heat will spread over it and make it as divine as we needed it. All of these tips are designed to take your burgers to a whole new level. But maybe you have some other tricks that you use?