For burgers:
Minced meat (beef or veg peas,potatoes patty — 600 g
Chili powder (ground) — 1 pc.
Onion (crushed) — 1 pc.
Chili powder (ground) — 1 pc.
Onion (crushed) — 1 pc.
Basil (crushed) — 2 sprigs
Garlic (chopped) — 1 tooth
Mustard — 1 tsp.
Marinated cucumbers (slices) — 80 g
Salad leaves — 4 pcs.
Olive oil, salt — to taste
Buns — 3 pcs.
Garlic (chopped) — 1 tooth
Mustard — 1 tsp.
Marinated cucumbers (slices) — 80 g
Salad leaves — 4 pcs.
Olive oil, salt — to taste
Buns — 3 pcs.
For BBQ sauce:
Onion (crushed) — 1 pc.
Garlic (chopped) — 2 cloves
Brown sugar — 1 tbsp. L.
Paprika — 2 tbsp. L.
Tomato paste — 3 tbsp. L.
Olive oil, salt — to taste
Garlic (chopped) — 2 cloves
Brown sugar — 1 tbsp. L.
Paprika — 2 tbsp. L.
Tomato paste — 3 tbsp. L.
Olive oil, salt — to taste
Caloric content per 100 g is 211 kcal.
Preparation:
1. For the sauce, heat the oil in a pan and add the onions with garlic. Cook, stirring, a few minutes, and add sugar to give the onion a sweet note and make it more crispy.
2. After a minute add the paprika, tomato paste, salt (if desired) and mix. If necessary, adjust the consistency of the sauce with boiling water.
3. For cutlets combine minced meat with basil, chili, onions, garlic, mustard and salt. Stir the mince thoroughly and if necessary, beat off for greater stickiness.
4. Accurately form 4 cutlets a few cm thick and a diameter slightly larger than the diameter of the rolls, as during the frying the first will lose in size.
5. Make a teaspoon on the surface of the cutlet cutlets so that they do not deform during frying.
6. Prepare the grill to work in a hot heat mode and fry the patties in the area of direct heat to a crispy crust. If you want, you can add young wood of beech, oak or birch to the charcoal chips, which will give the cutlets a pleasant aroma and a smoked note.
7. Move cutlets into the zone of indirect heat and bring them to readiness: thus, the cutlets are evenly fried and retain their juiciness and pleasant structure. Readiness of cutlets is determined with the help of a culinary thermometer or orient on the color of the cutlet juice when piercing in the center: it should be transparent.
8. Half buns grease with olive oil and brown on the grill in an area of indirect heat.
9. Put on the halves of rolls on a sheet of lettuce. Then place the patties, distribute cucumbers and season with sauce.
10. Cover with half rolls and serve.
2. After a minute add the paprika, tomato paste, salt (if desired) and mix. If necessary, adjust the consistency of the sauce with boiling water.
3. For cutlets combine minced meat with basil, chili, onions, garlic, mustard and salt. Stir the mince thoroughly and if necessary, beat off for greater stickiness.
4. Accurately form 4 cutlets a few cm thick and a diameter slightly larger than the diameter of the rolls, as during the frying the first will lose in size.
5. Make a teaspoon on the surface of the cutlet cutlets so that they do not deform during frying.
6. Prepare the grill to work in a hot heat mode and fry the patties in the area of direct heat to a crispy crust. If you want, you can add young wood of beech, oak or birch to the charcoal chips, which will give the cutlets a pleasant aroma and a smoked note.
7. Move cutlets into the zone of indirect heat and bring them to readiness: thus, the cutlets are evenly fried and retain their juiciness and pleasant structure. Readiness of cutlets is determined with the help of a culinary thermometer or orient on the color of the cutlet juice when piercing in the center: it should be transparent.
8. Half buns grease with olive oil and brown on the grill in an area of indirect heat.
9. Put on the halves of rolls on a sheet of lettuce. Then place the patties, distribute cucumbers and season with sauce.
10. Cover with half rolls and serve.