Russian Burger

Did you know that there is not only an American but also a Russian burger? It really is! True, it is not known by whom and when this dish was invented, but we like the idea of ​​reshaping the overseas recipe in the Russian way. By the way, the Russian burger is really good! It is based on the same meat cutlet, but it is accompanied by pickled apples, pickled peppers and garlic, barrel pickles and horseradish. Do you feel the Russian character? But that's not all! Instead of traditional wheat buns with sesame seeds, aromatic Borodino bread is used, which makes the Russian burger especially brutal and incredibly tasty!

Ingredients

• 900 g beef pulp
• 200 g fat tail fat
• salt, freshly ground black pepper
• borodino bread
• pickled young cheese
• pickled cucumbers
• pickled apples
• pickled hot peppers and garlic
• homemade mayonnaise
• spicy horseradish
• adjika with tomatoes

Directions

1. Prepare minced meat for Russian burgers. Rotate meat and cold (possibly frozen) fat through a meat grinder with a coarse wire rack. Season with salt and pepper, stir, but do not stir too much.
2. With wet hands, form 6 cutlets 2 cm thick, put on a board covered with foil, cover with foil and refrigerate for at least 30 minutes, or 8-10 hours.
3. Prepare everything for serving Russian burgers. Cut the bread into slices about 1.5 cm thick. Cut the cheese into thin slices. Cut the cucumbers and pickled apples into slices, peel the garlic and hot peppers, and slice thinly. Mix half of the mayonnaise with horseradish, the rest with adjika (or leave everything unmixed).
4. Light the coals in the grill (they should burn out and turn covered with white ash). Heat the wire rack and brush it with vegetable oil. Alternatively, heat a grill pan over medium heat. Cook the burgers to the desired doneness.
5. Fry slices of bread on one side on a wire rack or in a frying pan. Serve Russian burgers on slices of bread, toasted side up, and let the guests pick the rest to their liking.