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A simple hamburger sauce like at McDonalds

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Sauces for burgers are a chic bouquet of various aromas, consisting of sweet, salty and spicy. The most important component of a tasty burger, in addition to correctly made cutlets, is, first of all, the original dressing, which will improve and bind all the ingredients into a single flavoring composition. Many are accustomed to being content with a banal mixture of ketchup and mayonnaise (the so-called "ketchunez") in combination with mustard. But there are other interesting sauces for hamburgers, the preparation of which at home will not take much time, and you will be sure that they do not have additional preservatives or harmful substances, because the product will be made by you yourself.

Vegetable marinade sweet pickle relish

The composition of the hamburger sauce was once revealed by Dan Kudro, chairman of the board of directors at McDonalds. Speaking in a telecast, he showed how to cook it.

The recipe included, in addition to mayonnaise, sweet mustard and dried onions, garlic and paprika, a sweet pickle relish vegetable marinade. It will have to be prepared separately in advance.

  • 350 g of fresh cucumbers,
  • 160 g onions,
  • 50 g of red and green bell peppers,
  • 250 g apple cider vinegar (can be replaced with wine)
  • 340 g sugar
  • ½ tbsp. l mustard seeds
  • 40 g of salt
  • some water.

The recipe is elementary:

  1. Finely chop all the vegetables. For bell peppers and cucumber, first remove the seeds. It is better to peel the cucumbers.
  2. Put chopped cucumbers, bell peppers and onions in a saucepan. Add salt. Pour in cold water so that it only slightly covers the vegetables. Leave for two and a half hours.
  3. In another saucepan, bring to a boil a mixture of vinegar, mustard seeds and sugar. Drain the vegetables from the water (you can even squeeze them lightly on a sieve) and add to the marinade. Boil for 10 minutes (the mixture should boil constantly).
  4. If you do not plan to use the resulting dish immediately, it makes sense to arrange it in small sterilized jars and seal it tightly. Keep vegetables in the refrigerator.

Sweet pickle relish, in addition to hamburger sauce, can be added to hot dogs, salads, sauces and used in the preparation of sandwiches.

Homemade Hamburger Sauce Recipe

This sauce is suitable for a classic hamburger, as well as a cheeseburger, bickmack, chickenburger.

The recipe is designed for 2–4 servings (depending on the size of the hamburger).

Cooking time: 5 minutes.

  • 3 tbsp. l mayonnaise (the most common, without any additives),
  • 1 tbsp. l sweet mustard
  • 2 tbsp. l sweet pickle relish (can be replaced with the same amount of finely chopped pickled cucumbers),
  • quarter tsp dry paprika
  • a small clove of garlic
  • a small piece of onion,
  • salt to taste
  • if desired, a teaspoon of white wine vinegar.

Garlic and onions can be taken in dried form - literally a pinch.

  1. Grind onions and garlic with a blender (garlic can be passed through a press).
  2. Put the mayonnaise in a bowl. Add all other ingredients.
  3. Whisk the sauce with a whisk until smooth. Leave in the refrigerator for 10-15 minutes - to brew.

The magnificent sauce, so similar to that offered at McDonald's, is ready. You can serve it not only to hamburgers, but also if you wish to french fries, fried meat, sandwiches. And if you take mayonnaise not of factory production, but of your own preparation, it will turn out even tastier.

Perfect burger formula

Burgers on a bun with fresh crisp, sauce, cheese and an indispensable lettuce inside, where the main thing is hidden: a freshly cooked hot and aromatic cutlet of meat, poultry or seafood! How these restaurant dishes are strikingly different from modestly known analogues!

Chef of a bakery cafe “Bread Shop” Mihil Simagin believes that up to 60% of the pleasure palette depends on correctly selected and moderately baked buns. “A burger is a transformer in which endlessly you can embody new and new combinations of tastes. Nevertheless, the main ingredient in sandwiches is bread, on which a lot depends. ” For a burger, you need to slightly dry the bread in a dry frying pan or grill, so that inside it there is a tender crispy component. A sweet unsweetened bun made of mini-bakeries or ciabatta is good: it is quite soft, with a thin crust.

“And the burger should be satisfying,” says Mikhail Simagin. “After all, we want to eat it, and so that it replaces both the first and the second.” Well, of course, it should be tasty. However, playing on too delicate flavor combinations in burgers is not entirely appropriate. This is a dish that you expect from simple pleasure and satiety rather than culinary delights. ”

The second most important part of the burger after bread is correctly selected sauces. The sauce and in all cooking is the connecting element that provides the best effect from combining the ingredients included in the dish. Moreover, in burgers, sauces should have a denser structure so that when you eat it, nothing drips and does not flow from it. The whole point is to make it juicy, but so that it is eaten without gloves and other devices.
Finally, the burger involves an indispensable fresh, tasty and hot filling. It also often uses crispy fillers: fried onion rings, sesame seeds and so on.

Homemade Lamb Burger Burger

Photo: courtesy of Hmeli & Suneli Restaurant

This burger chef of the restaurant “Hops & Suneli” Garik Manukyan offers to cook on a freshly baked bun, and mix any fragrant greens into a lamb cutlet.

  • Bun - 1 pc.
  • Beefsteak - 1 pc.
  • Creamy Sauce - 40 g
  • Egg - 1 pc.
  • Salad - 100 g

  • Wheat flour - 500 g
  • Warm water - 280 ml
  • Salt - 15 g
  • Yogurt - 100 g
  • Chicken Egg - 10 pcs.
  • Vegetable oil - 100 g
  • Sugar - 60 g

  • Lamb pulp - 120 g
  • Onion - 30 g
  • Garlic - 5 g
  • Rusks - 20 g
  • Egg - 1 pc.
  • Greens - 1 g
  • Cilantro - 5 g
  • Regan - 3 g
  • Salt - 4 g
  • Ground black pepper - 2 g

  • Korean carrots - 10 g
  • Mix lettuce leaves
  • Red cabbage
  • Onion

For creamy sauce:

  • Onions - 50 g
  • Cream - 100 g
  • Flour - 10 g

For the test, dissolve the salt in warm water, add yogurt, eggs, vegetable oil and sugar. While stirring, gradually add flour. Knead everything until smooth. Cover with foil and leave to rest for half an hour at room temperature.

Make balls of dough (each 100 g). Put on a baking sheet and bake at a temperature of 210 degrees for 7-10 minutes.

For cutlets, chop the lamb meat with a knife with the smallest dice and combine with finely chopped onions and garlic. Add chopped herbs, eggs, spices. Mix thoroughly, achieve the consistency of minced meat and mold a round patty (150 g per serving). It is convenient to shape it using a cooking ring. It must be the same thickness in the middle and at the edges, and in diameter to match the size of the bun.
Grill the patty until golden brown.

Prepare a creamy sauce: finely chop the half of the onion and 1 clove of garlic, fry in vegetable oil. Add 100 g of cream, in which previously dilute 1 tbsp. l flour. Stir, salt, bring to a boil with continuous stirring. Once the sauce has thickened, remove from heat and let it cool. Then it’s good to punch with a blender.

Prepare a burger salad by mixing Korean carrots, a mix of salads, finely chopped red cabbage and onions. Season with still warm creamy sauce.

Fry with 1-egg fried eggs, making sure that the yolk remains intact and still liquid inside. When eating a burger, this yolk should spread a little and saturate the top layer of the bun.

Putting a burger: on the bottom of a bun cut in half, put a salad generously flavored with cream sauce, a patty and 1 egg on top of the fried egg, then cover the bun with the upper half.

Druzhburger with chicken

Photo: provided by the restaurant "Friendship"

Classic is always in demand. The combination of chicken cutlet with cheddar cheese, fresh tomatoes and a lettuce on a crispy white bun will be a win-win, especially if you season it all with homemade mayonnaise and ketchup. He shared this and the next no less democratic recipe with us Chef of the cafe "Friendship" Ivan Yakovlev.

  • White burger roll - 1 pc.
  • Minced Chicken - 180 g
  • Cheddar Cheese - 25 g
  • Homemade mayonnaise - 23 g
  • Ketchup - 15 g
  • Onions - 15 g
  • Tomato - 32 g
  • Leaf lettuce - 12 g

Cut the white roll in half and dry it on the grill or in a pan.

Stuffing salt, pepper and form a flat round patty. Put the patty in a preheated pan greased with vegetable oil. Fry on each side for 4-5 minutes until the cutlet becomes rosy. Put the slice of cheddar cheese on the cutlet immediately, when it has not even been removed from the pan, so that it slightly melts from its heat. Cut the tomatoes into circles and the onion into rings.

Build a burger: put lettuce on the bottom of the bun, spread with homemade mayonnaise, then put tomatoes, onions, a cheese patty, coat with ketchup and cover with the top of the bun. Serve immediately so that the cutlet inside the burger does not have time to cool.

Druzhburger

Photo: provided by the restaurant "Friendship"

The second burger from Ivan Yakovlev is on a black bun. These can now be bought in many metropolitan bakeries, as it is fashionable. And you can bake it yourself from yeast dough by adding cuttlefish ink (they are available in large supermarkets).

  • Black burger roll - 1 pc.
  • Ground Beef - 180 g
  • Cheddar Cheese - 25 g
  • Mayonnaise - 23 g
  • Ketchup - 15 g
  • Onions - 15 g
  • Tomato - 32 g
  • Leaf lettuce - 12 g

Cut the black roll in half and dry it in a pan.

Add minced meat to salt, pepper, form a patty out of it and put on a preheated pan, greased with vegetable oil. Fry on each side for 4-5 minutes until the cutlet becomes rosy. It should turn out flat and round, the size of a bun. Put cheddar cheese on a patty.

To make a burger: put lettuce on the bottom of the bun, grease with mayonnaise, then put tomatoes, onions, a patty with a slice of cheese already slightly melted on it, coat with ketchup and cover with the top of the bun.

Foie Gras Burger with Mushroom Sauce

Photo: provided by the restaurant "Le restaurant"

The next burger is a real restaurant masterpiece, which is made from premium products. True, and have to work too. The chef of the restaurant shared a recipe with us Le restaurant Jeremy Uryuti.

  • Bun - 1 pc.
  • Cutlet - 120 g
  • Gruyere cheese - 30 g
  • Foie gras escalope - 20 g
  • Arugula - 7 g
  • Mushroom Sauce - 20 g
  • Balsamic cream - 3g
  • Confit onion - 20 g

  • Duck breast - 140 g
  • Sun-dried tomato - 10 g
  • Parsley - 5 g
  • Garlic - 2 g
  • Salt - 1 g
  • Pepper - 1 g

  • Garlic - 12 g
  • Onions - 50 g
  • Port - 70 g
  • Dry porcini mushrooms - 20 g
  • Cream 33% - 400 g
  • Olive Oil - 20 g
  • Thyme - 2 g
  • Salt - 1 g
  • Pepper - 1 g

  • Flour - 350 g
  • Chicken egg - 1 pc.
  • Yeast - 20 g
  • Water - 125 ml
  • Boiled potatoes - 100 g
  • Butter - 40 g
  • Sugar - 50 g
  • Salt - 5 g

For the dough, mix yeast and warm water, separately mix mashed potatoes, sugar, salt, egg. Add water with yeast diluted in it, stir and add 300 g of flour, Knead for 8 minutes with a mixer, add another 50 g of flour and stir for another 2 minutes. Cover with a damp towel and leave for 1.5 hours in a warm place. Put 250 g of dough in a cooking ring with a diameter of 12 cm, then remove the ring, cover the dough with a towel and leave for 20 minutes, grease with milk, sprinkle with sesame seeds and bake at 180 degrees for 12-15 minutes.

For cutlets, chop everything into small cubes, mix, shape a flat round cutlet (you can also use the cooking ring). Fry on both sides for 2 minutes.

For the sauce, dried mushrooms must be poured with water in advance and allowed to soak (overnight). Then take out the mushrooms, wash each thoroughly, finely chop. Filter the water in which the mushrooms are wet, pour them again and cook for 40-50 minutes over low heat. Then get the mushrooms, cool and pierce with a blender.

Separately, fry finely diced onions and garlic in a pan, add cream and cook for a couple of minutes, then add mushrooms chopped with a blender, salt, pepper, add thyme and boil for 10 minutes, stirring until tender sauce. At the end, add port and thyme, mix, remove from heat and cool slightly until warm. The sauce is ready!

Putting a burger: cut the top “hat” from the resulting bun and take out the flesh. Smear everything inside with mushroom sauce. Next, lay out another hot cutlet, Gruyere cheese, again a little sauce, then foie gras, confit onion (fried to a crunch), arugula leaves and a little balsamic cream. We close everything with the cut-off “hat”. Immediately serve.

Crab burger

Photo: courtesy of Soho Country Club

Seafood also makes tasty and unusual burgers. At this burger, the chef of the restaurant Soho Country Club Evgeny Cherednichenko places a crab and shrimp cutlet, and complements it not only with sauce, but also avocado mousse!

  • Black bun - 1 pc.
  • Crab cutlet - 140 g
  • Romano lettuce leaves - 8 g
  • Tartar sauce - 30g
  • Avocado Mousse - 20 g
  • Tomato - 30 g
  • Cucumber - 15g

For crab cutlets:

  • Onions - 40 g
  • Crab sticks or snow crab - 220 g
  • Shrimp - 70 g
  • Starch - 1 teaspoon
  • Egg - 1 pc.
  • Salt
  • Ground black pepper

Peel and finely chop the onion. Mash crab sticks or chop finely. Peel the shrimps, finely chop and combine with the crab sticks. Add the yolk of the chicken egg. Stir and add onion. Pour in starch, mix. Salt, pepper, mix again. Form cutlets using a cooking ring and fry them over low heat in vegetable oil (2 minutes on each side).

To make mousse from avocado: peel the avocado from peel and bone, pierce with a blender to a puree state and mix with lemon juice and olive oil, salt and pepper. Take 20 g of the resulting mousse.

Putting a burger: cut the bun in half, grease both parts with tartar sauce (you can use ready-made, but it is better, of course, to cook it yourself). On one side of the bun, lay romano leaves, tomato slice, avocado mousse, cucumber slices, crab cutlet, avocado mousse again, romano leaves and cover with the other part of the bun.

Serve such a burger well with grilled corn, potato chips with ketchup.

Sicilian burger

Photo: courtesy of Steak House Syndicate

In this burger from the restaurant "Steak House Syndicate" important nuances. Try to choose the right ingredients, and you will see what a rich combination of tastes it reveals.

  • Ciabatta with olives - 100 g
  • Beef Steak - 150 g
  • Pink Tomatoes - 60 g
  • Basil - 15 g
  • Mozzarella in brine - 40
  • Sauce - 30 g
  • Sun-dried tomato salsa - 30 g

Grill the beef steak before frying medium well , that is, two minutes on each side over high heat and five minutes to give him a break. Put mozzarella on the steak.

Cut the ciabatta horizontally, grease the bottom of the ciabatta with the sauce (to make it, mix homemade mayonnaise with pesto). Then put basil leaves and rings of pink tomato on the sauce. Lay a steak with melted mozzarella on top.

Grease the top of the ciabatta with salsa made from sun-dried tomatoes, olive oil, garlic and herbs. Cover the top of the ciabatta with the assembled burger and stab it with a skewer.

Burger dressing, like in McDuck

If you want to make a cheeseburger or hamburger like at McDonald's, this is now easy to do. We offer you a classic version with a photo of a popular gas station, because its secret has long been known to everyone,

  • Mustard is sweet - one big spoon,
  • Sweet pickle relish vegetable marinade - two large spoons (you can take a similar one),
  • Mayonnaise - three large spoons,
  • Salt tastes good
  • Wine vinegar (white) - one small spoon,
  • Dried onion and garlic - a pinch
  • Dried paprika - three pinches.

Homemade sauce is prepared as follows:

  1. The main feature of the dressing is its components, among which is a vegetable-based marinade. It should be sought in large supermarkets. If you don’t find it, you can easily replace it with any similar one,
  2. We mix the ingredients in a small bowl, let them “soak” each other. This sauce for homemade burgers is also perfect for a variety of meat dishes.

Gordon Ramsay Sauce

This filler is similar in taste to a classic barbecue and is perfect for hamburgers with a beef meat cutlet.

Tip before cooking: if at the end of the stewing process you see in the pan that the dressing is quite thick, then pour a few large spoons of water into it. Let it evaporate a little, then remove the container from the stove.

  • Tomato paste - three large spoons,
  • 1 onion,
  • Paprika - two large spoons,
  • Garlic - three prongs,
  • Brown sugar - a tablespoon.

Scheme how to make burger sauce:

  1. Better take a red onion, compared with ordinary onions, it is much more tender. We clean it from the skin and cut it very finely. Do the same with garlic,
  2. Heat the oil in a frying pan (two large spoons) and spread the garlic and onions. Fry them for a minute and a half until transparent. We do not allow the appearance of a dark crust on vegetables,
  3. Потом в сковороду насыпаем коричневый сахар и тщательно размешиваем. Сахарок должен расплавиться, а лук и чеснок — закарамелизироваться. Далее выложим паприку, а затем очередь томатной пасты. Для перемешивания берем деревянную лопаточку,
  4. Заправочку со всеми компонентами тушим еще две минуты до полной готовности. Перекладываем в удобную миску. Продукт готов для оформления наших прекрасных шедевров фаст-фуда.

Barbecue sauce

Tasty and aromatic filler is a component of an appetizing dish. Therefore, we offer you a simple but original recipe for burger sauce.

  • Tabasco sauce and barbecue spices (mixture) - 1 large spoon,
  • Brown sugar, Worcestershire sauce, wine vinegar - ¼ cup each,
  • Ketchup - two cups,
  • Mustard - two small spoons.

The cooking instruction is as follows:

  1. Put the components in a saucepan and put on a small flame,
  2. Bring the mass to a boil with constant stirring. Refueling begins to boil, reduce the flame and continue cooking until the mass in the stewpan darkens and begins to thicken. It takes 15 minutes
  3. Pour the product into a clean glass dish and give it time to cool.

Cheeseburger Cheese Dressing

  • Cream - 180 ml
  • Hard cheese - 250 g,
  • Starch - 1 large spoon.

  1. Grate cheese and mix with starch in a large and deep container,
  2. Put it in the stewpan and add the fat cream,
  3. Keep on low heat, stirring all the time, and wait until the cheese melts (about five minutes),
  4. If you get a very thick filler - add milk or cream. The cheeseburger sauce is ready. It perfectly complements the cheese in fast food.

Pesto

  • Pine nuts - ¼ cup,
  • Garlic - three prongs,
  • Parmesan (grated) and olive oil - 1/3 cup each,
  • Fresh basil - two cups,
  • Pepper, salt - it tastes.

The cooking process is as follows:

  1. Place nuts and basil in a blender bowl and chop until smooth,
  2. Next, add the remaining ingredients, whisk thoroughly. In the process of whipping, refueling must be scraped off the walls, it should be smooth.

Mustard Filler

  • Brown sugar - three large spoons,
  • Wine vinegar - half a glass,
  • Honey - two large spoons
  • Mustard cereal - 2/3 cup,
  • Dark beer - 1 cup,
  • Turmeric - ½ small spoon,
  • Salt is a teaspoon.
  1. Pour beer (1/2 cup) and vinegar into a piece of mustard, and put in the refrigerator overnight,
  2. Mix honey, turmeric, remaining beer, salt and sugar in a saucepan. Bring to a boil and remove from the flame,
  3. Pour the obtained filler into the blender bowl and add the grain mustard. As a result, the dressing should be mashed,
  4. Refrigerate and use as directed.

Tomato dressing

  • One onion
  • Tomatoes - three pieces,
  • Sugar - one small spoon,
  • Half a bell pepper,
  • Vegetable oil - two large spoons,
  • Hot red pepper - two rings.

  1. Wash Bulgarian pepper, clean from seeds and cut into small cubes,
  2. Cut hot pepper into thin rings and remove the seeds,
  3. Cut the tomatoes and onions into small cubes and place them in a heated oil in a frying pan. Stew for 25 minutes until the mass is completely thickened,
  4. Then add the Bulgarian pepper, sugar, salt, red hot pepper, mix thoroughly and simmer for 10 minutes,
  5. Grind the resulting mixture in a blender until smooth. If the filler is liquidy, pour it back into the pan and add about one teaspoon of flour,
  6. Boil for about five minutes until the desired density.

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