Beef burgers

Beef burgers


Shovel beef 400 g
Rump Beef 400 g
Neck beef 400 g
Onion 1 clove
Garlic to taste
Pickled cucumbers 200 g
Pelata Tomatoes 400 g
Ciabatta 4 pieces
Salad romano 1 piece
Sugar to taste
Olive oil 20 ml
White wine vinegar 1 tablespoon
Vegetable oil 50ml
Dijon mustard 8 tablespoons
Mayonnaise 100 g
Salt to taste
Ground black pepper to taste


1. All the meat cut into small cubes, salt and leave for an hour at room temperature and then scroll grinder – so that the ribbon stuffing layers laid down on the film, without mixing. Pepper, gently roll film with the meat so as to obtain a sausage and put it in the refrigerator for at least two hours.
2. Slice the sausage meat patties on a thickness of about 2.5 cm. Red-hot in a skillet vegetable oil and fry patties on it – on a minute on each side: they will look ready and stay raw inside. Then pass them on baking sheet and five minutes to seven to send in the oven, preheated to 180 degrees.
3. In the olive oil to fry until soft finely chopped onion and garlic, add the tomatoes and simmer for five to seven minutes, and then season with salt and pepper, pour the vinegar, sprinkle with sugar and stir.
4. Heated slices of bread spread with this sauce, top it with lettuce, chopped into thin noodles, a few cloves of pickles, mayonnaise and mustard, and on them – cutlet. Cover with a second half roll, and lubricated sauces.

Beef burgers. Recipe:

Posted in Main dishes
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