Burger #1
2 servings
40 minutes
Burger No. 1 is a classic of American cuisine that combines rich meat, spicy and fresh flavors. Juicy marbled beef turns into a perfect patty, fried to a tender crust and topped with melted cheddar cheese. Crispy bacon, juicy tomato, pickles and red onion rings complete the flavor symphony. Coleslaw – a refreshing cabbage-carrot salad with spicy celery notes – adds lightness to the burger while mustard sauce adds zest. The burger is finished with a fluffy bun with a golden crust soaked in butter. A side of fries with ketchup makes the meal complete. This burger is not just food but a true culinary delight created for connoisseurs of rich flavors and textures.
1
Prepare coleslaw: cut cabbage and carrot into thin strips, 20 mm thick and 4-5 cm long. Finely chop the garlic, roughly chop the celery leaves, and add them to the cabbage and carrot, then mix.
- Red cabbage: 200 g
- Yellow carrot: 120 g
- Garlic: 4 g
- Celery greens: 8 g
2
Then add vinegar, salt, sugar, ground black pepper, 20 g of mayonnaise and sour cream, and mix everything thoroughly.
- Table vinegar: 8 ml
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
- Mayonnaise: 25 g
- Sour cream: 40 g
3
Prepare mustard sauce: mix mayonnaise, Dijon and grain mustard, and sugar well.
- Mayonnaise: 25 g
- Dijon mustard: 2 g
- Dijon grain mustard: 3 g
- Sugar: to taste
4
Grind the meat through a meat grinder, season with salt and pepper to taste. Mix, lightly beat, and shape into a patty.
- Marbled beef: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Fry the cutlet in a pan without oil for two minutes on each side, and place cheese on the cutlet thirty seconds before it's done.
- Cheddar cheese for sandwiches: 60 g
6
Cut the bun in half, spread with butter, and fry in a pan until golden brown.
- Hamburger bun: 2 pieces
7
Cut the pickles into 5 mm thick slices, slice the tomatoes and red onion into rings of the same thickness, and tear the iceberg along the diameter of the bun.
- Pickles: 40 g
- Pink tomatoes: 60 g
- Red onion: 20 g
- Iceberg lettuce: 30 g
8
Fry the bacon with salt for forty seconds on each side. Fry the eggs sunny-side up.
- Beef bacon: 80 g
- Salt: to taste
- Chicken egg: 2 pieces
9
Assemble the burger. Spread mustard sauce on the bottom bun. Place iceberg on the sauce, then coleslaw, followed by cucumber, then the patty with cheese, tomato, onion, fried egg, crispy bacon, and the bun with sauce. Serve with fries and ketchup.
- Dijon mustard: 2 g
- Dijon grain mustard: 3 g
- Iceberg lettuce: 30 g
- Red cabbage: 200 g
- Yellow carrot: 120 g
- Celery greens: 8 g
- Garlic: 4 g
- Pickles: 40 g
- Marbled beef: 200 g
- Cheddar cheese for sandwiches: 60 g
- Pink tomatoes: 60 g
- Red onion: 20 g
- Chicken egg: 2 pieces
- Beef bacon: 80 g