Mini burgers


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  • 1 kg minced meat;
  • 15 slices of bacon;
  • a head of garlic;
  • a large red onion;
  • a few slices of cheese;
  • salt, pepper, paprika;
  • 2-3 tomatoes;
  • a green salad;
  • a few buns
  • a few french fries

Servings: 40

Preparation time: less than 90 minutes

RECIPE PREPARATION Mini burgers:


  1. I cut the bacon into cubes, I cleaned and crushed the garlic, and I finely chopped the onion.

  2. I put the bacon in a pan with hot oil, and when it was fried, I added the onion and garlic, then I seasoned it with salt, pepper and paprika. I left it on the fire until the onion hardened.

  3. I took out the bacon on a paper napkin to drain the excess oil.

  4. I let it cool, then mixed with the minced meat and formed the burgers.

  5. I fried the burgers for 5 minutes on each side. When I turned on the second side, I put a slice of cheese on top (I cut the cheese slices in 4, to be as big as the burgers). 40 burgers came out.

  6. I cut the buns in half, added a lettuce leaf, a slice of tomato and a burger or two (depending on how small they came out).

  7. I served them with french fries.

Tips sites

1

You can also add sauces (ketchup, mustard, mayonnaise, etc.).

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2 delicious vegan burger recipes

Nowadays, more and more people eat vegan burgers because they are delicious and they contain fewer calories than beef burgers. The best part is that the recipes are varied, so you can enjoy a new flavor every time.

Try these two recipes too!

1. Vegan quinoa burgers

Quinoa is rich in vegetable proteins, vitamins (B, C and E) and essential minerals (iron and calcium). This recipe is easy to prepare and is a great choice to include more plant foods in your children's daily diet.


Ovi mini burgeri su najslađi i najukusniji burgeri ikad - donosimo vam sjajan recept

Smatra se da je hamburger dobio ime po gradu Hamburgu u Njemačkoj. Navodno je u početku rađen s kruhom, a ne pecivom. Svoju popularnost hamburger we have ponajviše Amerikancima. Odakle god potekao, hamburger je ponajviše američki proizvod. Prvo je služen kao ručak američkim radnicima, a kasnije su se otvarali i barovi s njegovom ponudom. Jedan od najpoznatijih su otvorila braća Richard i Maurice McDonald davne 1940. Nazvali su ga McDonald’s Bar-B-Q. Ovo je bio tek početak jednog od najomiljenijih jela na svijetu, hamburgera.

Do you like the Hamburger Hall of Fame in American Wisconsin?

Ja burgere obožavam, vjerujem i vi isto. Mislim da još nisam upoznala nekog tko ih ne vols. Imate li svoj omiljeni burger ili ste još u potrazi za onom savršenom kombinacijom umaka i priloga? Ja imam par kombinacija koje su mi najdraže, njih sam odlučila podijeliti s vama.

Ovi mini burgeri su najslađi burgeri ikad! Maleni su, u boji su i puni su okusa i mirisa. Uostalom, zašto pojesti jedan burger kada možete kombinirati nekoliko različitih.

Pub style burgere sačinjava mekano pecivo, ja koristim brioche peciva (s maslacem), quality meso, svježa salata, dobar umak i prilozi po želji.

Prije nego krenemo u pripremu burgera postoji nekoliko dobrih savjeta koje ću odmah napisati:

Najbolje meso za burgere je ono od čistog junećeg vrata. Meso je dovoljno jednom samljeti. Za burger je bolje da je meso grublje obrađeno, a ne fino samljeveno. Neka vam za mini burgere meso teži 70 grama, a za standardnu ​​veličinu 140-170 grama. Eggs are ideal for burgers. U meso se ne dodaju nikakvi začini. Tek kada je pljeskavica formirana dobro se posoli i popari. Prilično jednostavno i podjednako važno pravilo! Prilikom formiranja, pljeskavicu ne pritišćite prejako. Ne želite zbiti meso jer će biti suho.

Postoji trik kojim čete spriječiti skupljanje mesa. Palcem je potrebno napraviti malu udubinu u sredini pljeskavice. Trik je stvarno djelotvoran, vjerujte mi!

Pub style burger je poznat po svojoj velikoj, sočnoj pljeskavici. Nemojte je stanjiti.

Pljeskavicu okrećete samo jednom za vrijeme pečenja i ni pod koju cijenu je ne pritišćite.

SASTOJCI ZA BRIOCHE PECIVO

  • 250 ml mlake water
  • 3 žlice mlijeka
  • 1 vrecica suhog kvasca
  • 2 žlice šećera
  • 450 g glatkog brašna + 50 g dodatno
  • 1.5 žličica soli
  • 60 g maslaca
  • 1 jaje

ZA PREMAZIVANJE

ZA BOJANJE BRIOCHE PECIVA

  • pola žličice crvene boje u prahu
  • pola žličice ljubičaste boje u prahu
  • žličica crnila od sipe

PRECREMA BRIOCHE PECIVA

  1. Voda vam treba biti mlaka. Dodajte joj 3 žlice mlijeka, šećer i kvasac pa drvenom žlicom pomiješajte sastojke i pustite da odstoje 5 minutos.
  2. U zasebnoj posudi pomiješajte brašno i sol. Maslac iskidajte na listiće pa ga dodajte brašnu. Rukama utrljajte maslac u brašno. Prolazite prstima kroz maslac i drobite ga. Kada ste sav maslac utrljali i brašno nalikuje mrvičastoj teksturi dodajte razmućeno jaje i vodu s kvascem.
  3. Sve sastojke sjedinite u posudi pa tijesto prebacite na pobrašnjenu podlogu i zamijesite ga. Tijesto trebate mijesiti najmanje 10 minutos, potrebno ga je dobro izraditi. Bit će malo ljepljivo, to je u redu. Dodajte u dva navrata po malo brašna. Tijesto je gotovo kada ga prstom pritisnete a udubina od prsta ne ostane već se vrati na početno stanje.
  4. Tijesto prebacite u posudu koju prekrijte prozirnom folijom i ostavite da se udvostruči. Sat vremena na toplom mjestu je dovoljno.
  5. Kada se tijesto udvostručilo, premijesite ga kratko i formirajte kuglice. For mini burgers, you need to weigh 45-50 grams, and you can buy standard burgers with a standard weight, and you can add 100 grams per serving. Kuglice formirajte među dlanovima, tijesto lagano vrtite dok se ne zagladi površina.
  6. Lim za pečenje obložite papirom za pečenje. Kuglice posložite na njega. Napravite razmak između svake jer će tijesto narasti. Ne želimo da se zalijepe jedna za drugu. Prekrijte ih kuhinjskom krpom i pustite pola sata da odstoje na toplom. Ja sam koristila dva lima i pekla u dvije ture.
  7. Pečnicu ugrijte na 200 stupnjeva.
  8. Kada su peciva odstajala premažite ih razmućenim jajem u koje ste dodali žlicu mlijeka. Pospite ih sezamom (po želji).
  9. Pecite ih 10-15 minutos, ako radite veće burgere pecite ih 15-20 minutos.

KAKO OBOJATI PECIVA

  • Peciva se mogu obojati vrlo jednostavno. Prije nego se zamijesi tijesto, brašnu se doda jestiva boja, crnilo sipe, aktivni ugljen, sok povrća ili sastojak s kojim ste odlučili obojati vaše tijesto.
  • Ja sam brioche peciva bojala s tri boje. Ljubičasta i crvena su obojana jestivim bojama u prahu a crna su obojana s crnilom od sipe.
  • Od jedne doze tijesta sam napravila sva tri peciva tako da sam podijelila sastojke u tri posude. Po 150 grram brašna i 20 grama maslaca u svaku i dodala po pola žličice jestive boje u dvije posude (u jednu pola žličice ljubičaste a u drugu crvene) i u treću posudu cijelu žličicu crnila od sipe. Kvasac sam također usula u tri posude podjednako kao i jaje. Pošto mi je jedno jaje išlo na tri dijela, nastojala sam da po 20 grama ide u svaku smjesu. Jaje u prosjeku teži 60 grama. Zamijesila sam tri tijesta zasebno. Dalje je postupak isti kao i kod tijesta koje nije obojano.

MESO ZA BURGER

  1. Meso je potrebno jednom samljeti kroz mašinu za mljevenje mesa. Neka vom omjer mesa i masnoće bude 80:20 kako burger ne bi bio suh. Najbolje je uzeti dio vrata jer ima dovoljno masnoće koja će spriječiti sušenje mesa.
  2. Oblikujte burgere, pazite pritom da vam burger bude malo veći od peciva. U procesu prženje će se meso skupiti, a ne želimo da bude manje od veličine peciva. Neka vom mini burger teži 70 grams. Ako radite standardne burgere tada je idealna težina svakog 140-170 grama.
  3. Svakom burger prstom utisnite udubinu u sredini. Ovako čete spriječiti pretjerano skupljanje mesa.
  4. Meso je potrebno dobro posoliti (doslovno ga dobro posolite) i popapriti s obje strane i staviti na grill tavu. Manje burgere pecite 3 minutes a veće 4-5 minutos sa svake strane.
  5. Kada okrenete burger, na vrh stavite fetu sira. Sir, if you have to, you can have otopiti. Ja burger sa sirom poklopim poklopcem, na taj se način sir brže rastopi.

Da ponovim zlatno pravilo: Burgere okrećemo samo jednom i ne pritišćemo ih.

TRI RAZLIČITA UMAKA ZA BURGERE

UMAK OD SENFA I MEDA

Mayonnaise, senf i med pomiješajte. Dodajte sok od limuna i povežite umak. Ohladite u frižideru prije posluživanja.

BURGER UMAK

  • 60 g mayonnaise
  • 2 člice kečapa
  • 1 žlica senfa
  • 1 režanj češnjaka
  • 2 kisela krastavca

Krastavce i češnjak usitnite, stavite sve sastojke u blender i kratko izblendajte. Umak ohladite prije posluživanja.

CURRY MAYO UMAK

Majonezu, sok limete i curry pomiješajte. Servirajte hladno.

OSTALI PRILOZI

  • karamelizirani luk (ljubičasti luk iskidajte na rezance, pržite na umjerenos vatri dok ne postane staklast. Dodajte žličicu smeđeg šećera i žličicu aceta balzamika. Na laganoj vatri karamelizirajte luk uz stalno miješanje. Neka vatra bude lagana, u protivnom će izgorjeti.
  • grilana slanina (fetu slanine pržite na grill tavi po minutos sa svake strane)
  • zelena salad
  • svježa rajčica
  • kiseli krastavci

SLAGANJE BURGERA

Uvijek salatu stavite na dno peciva, na nju stavite meso pa ostale priloge i umak.


Method of preparation:

1. Preheat the oven to 220 degrees Celsius, grease a baking tray with olive oil and set aside.

2. Put the biscuits in a plastic bag and crush them well or put the little one to do it, then put them in a bowl.

3. Grate the onion and parmesan, then add them to the bowl, along with the finely chopped parsley.

4. Beat an egg and add it over the rest of the ingredients in the bowl. Add the minced meat and season with pepper to taste with clean hands, mix all the ingredients well & ndash you can let the little one help you.

5. Divide the mixture in half, then divide each half into four equal parts which, with wet hands, you shape into a burger, about 2 cm thick.

6. Put the mini burgers in the oiled pan, grease them with a little oil on top, cover with plastic wrap and keep them in the fridge for half an hour.

7. Meanwhile, help the prichindel to prepare the garnishes if you use bacon, put the slices in the oven to brown on both sides for 5-6 minutes, until they become crispy, then let them drain on an absorbent paper towel.

8. Wash the lettuce, cut the tomatoes and onion into slices.

9. Cut the avocado lengthwise, remove the seeds and separate from the peel, then cut it into slices.

11. Put the tray with mini burgers in the oven for 15 minutes, or until they are penetrated.

12. Cut the buns in half, put them in a pan and heat them for 2-3 minutes.

13. Put the mini burger on the bun and add the little ones' favorite garnishes and serve with salad or baked potatoes.

Advice:

If you have a pot or a garden of greens, try that next time you make this recipe to use them & ndash daisy and thyme go great with these mini burgers you can crush coriander seeds and cumin in a mortar and add them to the meat mixture minced beef with pepper.


Recipe for mini burgers with tomatoes and meatballs with parmesan

300 grams of minced pork
30 grams of parmesan
o ou
a turmeric knife tip
a tip of a ginger knife
a knife tip of ground pepper
salt to taste
ten cherry tomatoes
a tablespoon of olive oil
five thin slices of prosciutto
20 small lettuce leaves
20 supports (spiked) for appetizers

  • Preparation for the recipe for mini burger with tomatoes and meatballs with parmesan
  1. Turn the oven to 180 degrees and put baking paper in the oven tray.
  2. Mix the minced meat with the parmesan and the beaten egg well, add the spices and adjust the taste by adding salt carefully because the parmesan is already salted.
  3. We form, with the help of our hands, small balls, the size of a walnut, and we place them in the tray.
  4. Put the tray in the oven for 20 minutes, during which time we prepare the rest of the ingredients.
  5. Wash the tomatoes and lettuce leaves. I had small leaves of fresh lettuce, taken from my own vegetable garden. That's why I switched to 20 leaf ingredients. If you do not have small leaves you can break strips about 2 cm wide and 7-8 cm high and then roll / fold them to reach approximately the size of the meatball.
  6. Cut lightly and set aside the white part of the cherry tomatoes and then in two horizontally, sprinkle a little salt on them and pour the oil into a thin thread.
  7. Cut the prosciutto strips in half and fold them in two or three.
  8. After the 20 minutes have passed, take the tray of meatballs out of the oven, turn them on the other side, and then put the tray back in the hot oven for another ten minutes.
  9. When they are ready, we take out the meatballs and start to form mini burgers with the help of the spikes. First add the top of the tomato, add the lettuce leaf, the piece of prosciutto, meatballs and finally the bottom of the tomato.
  10. Place on a plate and serve while they are still hot.

Method of preparation

To start, mix the minced meat with a tablespoon of ketchup and 1 tablespoon of mustard. Add salt, garlic powder and pepper to taste. Leave the meat in the fridge for 15 minutes. Meanwhile, prepare the french fries. Cut the onion into rounds, add salt to taste and add 2 tablespoons of vinegar. Stir and set aside. It would be advisable to use homemade mayonnaise. It is much tastier. I preferred to use Heinz mayonnaise this time.

Cut the cucumbers into slices and the pepper into slices. Remove the minced meat from the refrigerator and form 7 mini burgers. Heat a frying pan. Put the burgers in the pan and leave them for 3 minutes on each side. Grease them with mustard on one side and turn them after 1 minute. Take out the burgers on a plate and put the cheese slices on top.

I took big buns because I couldn't find small ones. I cut them with the glass. We cut mini buns in half. we heat them in the pan. Grease the base of the buns with mayonnaise. Add a few slices of cucumber and a few slices of pepper.

We cut the tomato into thin slices. Add a few slices of tomato to each burger. put some french fries and add the mini burger. Put a few slices of onion on top. We put the lid (bun).


Mini burgers with crispy bacon - prepared by Daniel Grosu

When you feel like some delicious burgers, try to prepare them according to this recipe.

  • Buns:
  • 375 g flour (TITAN brand, SUPERIOR WHITE FLOUR, 1KG)
  • 410 ml of water
  • 10 g fresh yeast (brand 365, INSTANT DRY YEAST 7G)
  • 15 g sugar (MARGARITAR brand, 1KG CRYSTAL SUGAR)
  • 6 g salt (DELHAIZE brand, ATLANTIC 500G IODATE SALT)
  • 1 egg (brand 365, PIECE EGGS)
  • 10 ml milk (LADORNA brand, UHT MILK 1.5% 1L)
  • 50 g sesame seeds (DELHAIZE brand, SUSAN SEEDS 26G)
  • For burgers:
  • 700 g minced beef (mark 365, BEEF)
  • 2 medium eggs (365 mark, PIECE EGGS)
  • 1 tablespoon mustard (brand DELHAIZE, MUSTAR 350G)
  • 1 medium onion, finely chopped (CAL1 ROM WATER ONION)
  • 10 slices of thin sliced ​​bacon (brand 365, SMOKED BACON PIECES 250G.)

Buns:
Add flour, water, yeast, sugar and salt to the mixer.
It mixes at speed 1, for 5 minutes, then at speed 2 for about 5 minutes or until it becomes an elastic shell.
Allow to rise until it doubles in volume, then knead again until all the air comes out of the shell and buns are formed to the size of a tennis ball.
Beat the egg with the milk and apply a brush over the buns, then sprinkle with sesame seeds.
Leave to rise again, almost doubling the volume, in the oven, 220 degrees Celsius - 5 minutes, to form a crispy crust.
Then lower the temperature to 190 degrees Celsius for another 15 minutes.

For burgers:
Mix the meat, mustard, onion and eggs, season with salt and pepper to taste.
Pressed meatballs are formed.
In a hot frying pan, fry the meatballs on both sides.
Fry the bacon until it becomes crispy.

Mounting:
Cut the buns in half. Place a meatball and a slice of bacon between the slices of bread.
Optional salad vrede, tomato, cheese.


Tuna burgers with garlic

Another option is to prepare Atlantic Blue Fin tuna burgers.

Necessary ingredients

  • 300 grams of Atlantic tuna fillets
  • 2 eggs
  • 1 clove of garlic
  • Breadcrumbs (required quantity)
  • Juice obtained from half a lemon
  • Ginger (optional)
  • Salt and pepper (to taste)

Method of preparation

  1. Clean the tone well if you haven't bought it already cleaned. Make sure it's well deboned.
  2. Cut the tuna fillet into small cubes. The smaller the cubes, the better. Add salt and pepper to taste and set aside the fish.
  3. Peel a squash, grate it and squeeze the garlic. The easiest way to do this is to put it inside a jar to shake. The peel will peel off quickly! Then chop the garlic finely.
  4. Mix the tuna with the chopped garlic.
  5. Add eggs, ginger and lemon juice. Stir well.
  6. Add the breadcrumbs slowly until you get a firm but malleable dough.
  7. Let the dough sit in the fridge for at least 40 minutes. In this way, the flavors will penetrate the fish meat.
  8. Take the dough out of the fridge and prepare the burgers as I explained in the previous recipe.
  9. Grill tuna burgers, then serve them with salad or home-made buns with seeds.

Ardei jalapenos prajiti
  • In a large bowl, mix the minced beef, garlic powder and pepper
  • form 6 round meatballs that can be flattened with a jar lid to take the shape of a burger
  • in a grill or normal pan put the meatballs flattened and cook for 2-3 minutes on each side
  • put caramelized onion jam on half of the bun, add a little goat cheese with herbs and place 3-4 strips of breaded jalapenos
  • on another half of the bun put a meatball
  • the bun halves come together and so the mini-burgers are ready to be enjoyed

Assembling burgers



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