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Classic burger
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A classic burger is not just food, it's a mood! Juicy, flavorful, and with the perfect combination of beef and melted cheese. This recipe allows you to make burgers quickly with a true American taste.
The secret of our burger is the right fat-to-meat ratio in the patty and fresh buns, toasted to a crispy crust. In half an hour you can enjoy the results of your efforts.
Try variations of this recipe: with bacon or double cheese for those who love rich flavors, or give the burger a Ukrainian twist by adding beetroot or horseradish.
With chicken mince instead of beef
With bacon and double cheese for slicing
With beetroot or horseradish for a Ukrainian accent
Do not knead the mince intensely to prevent the patties from becoming tough
Freeze the formed patties for 30 minutes before frying
Fry on medium heat, do not press the patty with a spatula
Use meat with 20% fat — brisket on ribs is best
Buns should be fresh from the bakery, without bran
Soak the onion in cold water to remove bitterness
The ideal patty doneness is medium well
Buns should be toasted without oil to a crispy crust
Serve the burger hot immediately after assembly
Ingredients for the recipe
Ingredients
Globino Chilled Minced Meat Beef 500g
500 g
Good Bakers Burger Buns with Sesame 4pcs*80g
4 pcs
Hochland Cheddar Processed Cheese in Slices 40% 130g
4 pcs
Veres Pickled Сucumbers 435g
8 slices
Tomato
1 pc
Red Onion
1 pc
Iceberg Lettuce
8 leaves
TORCHYN® Europeiskiy Mayonnaise 72% 150g
2 tbsp
Chumak Delicate Ketchup 250g
2 tbsp
TORCHYN® American mild mustard 230g
1 tbsp
Moryachka Grinding №1 Natural Edible Sea Salt 450g
0.5 tsp
Mria Black Ground Pepper
0.5 tsp
Oleina Traditional Refined Sunflower Oil 0.85l
2 tbsp
Preparation steps
01
Prepare ingredients — Slice the tomato into rings, thinly slice onion and soak in cold water, slice cucumbers. Time: 5 min. Indicator: Vegetables are sliced.
02
Forming patties — Place mince in a bowl, add salt and pepper, form four flat patties of equal size. Time: 5 min. Indicator: Patties are even and smooth.
03
Cooling patties — Place formed patties in the refrigerator for 30 minutes. Time: 30 min. Indicator: Patties are cooled.
04
Toasting buns — Cut buns in half, toast on a dry skillet without oil on each side to a crispy crust. Time: 3 min. Indicator: Buns are golden brown.
05
Frying patties — Heat oil in a skillet, fry patties to medium or more, 3-4 minutes on each side, add cheese in the last minute. Time: 8 min. Indicator: Patty is done, cheese is melted.
06
Sauce preparation — Mix mayonnaise, ketchup, and mustard to a homogeneous consistency. Time: 2 min. Indicator: Sauce is ready.
07
Assembling the burger — Spread sauce on the bottom half of the bun, add a lettuce leaf, a hot patty with cheese, a tomato, gherkins and onion; add a little more sauce if desired, top with the top half of the bun and serve immediately. Time: 2 mins. Check: The burger holds its shape, the layers are evenly stacked, and the cheese is still warm and stretchy.
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Tip: The burger tastes best when served hot immediately after assembly. The sauce can be adjusted to your taste using Ukrainian sauces from Torchin or Chumak. For juicier results, do not press the patty during frying.
Where to order ingredients
Select the required ingredients in one of the stores
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