We all firmly believe that the most delicious burgers eaten in childhood.As adults, the family tried to feed the same yummy.Each family has its own technology of preparation of meatballs, the essence of which is to ensure that they are at the time of filing on the table were succulent.That juicy burgers - the pride of professional and home chefs.
Easy Playback blueprint does not always produce the desired result if you do not understand the process step by step goals.To get the juicy burgers, you need to raw materials for cutlets was able to give this juice.A second component of success - to keep the juice inside the product.
most common raw material for burgers - meat.Cutlets from potato and other vegetables are prepared for a different technology.It does not matter what kind of meat you take - veal, pork, lamb, most importantly, that it is fresh and juicy.The degree of fat meat, you can choose according to their own preferences, but more juicy burgers are derived from meat with little fat.
piece of meat should be prepared for milling, stripping all plenochek and tendons.Not because the chopper can not cope with them, just that these particles are compressed under heat and destroy the structure of the cutlets.As a result of the internal intervention chop loses its shape and juice.In such cases, many housewives are added to the minced egg.It saves pricked by breaking into pieces, but makes it more rigid.
So the meat is selected, even if it is 500 grams to determine further proportions.Grinder to grind it with the average lattice.Pashtetnaya grille gives too dense mass.Along with the meat can be promolot bulb, no bigger than an egg.If you absolutely do not like the smell of onions, replace it with a crude potato of the same magnitude.But it must grate.
Luke adds juiciness to stuffing, bread and has the ability to absorb and retain fluid.When the loaf of bread weighing 1 kg, recipes recommended to take a pound of flesh eighth of bread rolls.Translating this into a program, we find that we need 125 grams of bread.It is first necessary to soak in water or milk, and better - in the mix to reveal its structure.Then squeeze the bread, the excess moisture in the cutlet mincemeat is not needed, it will not stay inside and comes out during cooking.
go through the process further.The three main components - the meat, onion, bread, put in a bowl and beat out good hand.Knead stuffing the dough to fill it with air, to make it easier.It remains to add your favorite spices and salt.It harmonizes well with meat black pepper, cumin, nutmeg and coriander.Although many prefer to coriander fish dishes.
Soft and juicy burgers are obtained at the correct frying.If we assume at this stage of the error can be a good stuffing hopeless mess.The pre-molded to be 6-8 in the form of an oval patties, no thicker than 2 cm. If there is a pan with Teflon coating, roll in flour patties do not need, they nourish less fat.Now
good warm up a frying pan with a thick bottom, pouring vegetable oil.In no case can not be put on the meatballs slightly heated pan.Quickly laying out burgers in well hot oil, fry them on each side to grab the crust.Suffice it to each side spend fifteen minutes.Then the fire abated and bring patties until cooked.Crust will not leak juice.They taste best serve burgers piping-hot.
