Burger
1 serving
25 minutes
Recipe by Dmitry Zotov, owner and chef of the Zotman Pizza restaurant The perfect burger is not only the right proportion of meat, cheese and vegetables. But first and foremost, it is a generous, juicy patty. Forget about cooking a burger from store- bought mincemeat right away - it is easier to buy it assembled at a nearby fast food restaurant. A good burger patty has its own rules. Firstly, the mincemeat must contain fat, in a proportion of about 20%, a good piece of beef shoulder is best suited here. Secondly, this mincemeat does not need to be tormented unnecessarily, on the contrary, it needs to be relaxed. Therefore, we minced it, mixed it with spices and immediately put it in the frying pan, just like in this recipe by chef Dmitry Zotov.
1
Pass the beef shoulder with fat through a coarse meat grinder, add salt and black pepper, and shape the resulting mince into a patty. Fry in vegetable oil on a grill pan to the desired doneness.
- Beef chuck (shoulder): 200 g
- Beef tallow: 40 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 1 tablespoon
2
Cut the potatoes into thick sticks, then coat them in corn flour and fry in hot oil.
- Potato: 120 g
- Cornmeal: 20 g
- Deep-frying oil: 1 l
3
Cut the round burger bun in half and lightly toast the inner sides on a grill pan. Place iceberg lettuce on the bottom half, add burger sauce, then place the patty on top, drizzle with cheddar cheese sauce, layer sliced tomatoes, cucumbers, thin rings of red onion and sprinkle with crispy fried onions. Cover with the second half of the bun.
- Sesame bun: 1 piece
- Iceberg lettuce: 20 g
- Cheese sauce: 20 g
- Tomatoes: 10 g
- Marinated cucumbers: 10 g
- Red onion: 5 g
- Fried onion: 5 g
- Ketchup: to taste
4
Serve the burger with fries and ketchup.
- Ketchup: to taste