Juicy meat patties - it is something more than a hot meal. This is a true symbol of home cooking. Probably every woman once cooked the fried cakes of minced meat: it seems that there is no easy meals. But it is not so: cooking hamburgers has its secrets. If you do not follow certain rules, instead of rosy and juicy burgers are obtained shapeless lumps of tough meat.

Cutlet metamorphosis

The word "burger" comes from the French language. Initially they called a piece of meat on the rib bones. Cutlets poultry prepared on the femur bone. There are burgers supposed hands. To this day, no juicy mutton cutlets or flavored pork chops is complete, perhaps, no restaurant menu. The only exception - Russian restaurants. The Russian cuisine Russian kitchen   called "chop" at the end of the XIX century completely stuck for another dish.

Cutlets in Russia - is the product of the oblong form of minced meat with the addition of bread (less cutlet mass is added to semolina or grated potatoes), fried in oil. As a rule, made from minced meat, although there are also fish, cereals, mushroom and vegetable patties. Typically, fried meatballs, although there are recipes for baked chops or dietary cutlets, steamed.

As cutlet turned from a piece of natural meat on the bone in the product from ground beef, it is becoming more democratic. Stuffing made from meat scraps, and even with a solid share of bread in the structure at all times cost less natural fresh meat, so patties gradually became accessible to all.

Big family

At its core burgers in Russian closest to European meatballs. This meatballs in Russian cuisine is also there, but in contrast to the usual meatballs stew in the sauce, not fried. Moreover, in most cases, meatballs added cereals, bread and not soaked.

At cutlets many "relatives" - a German and burgers, and the eastern kebab and Ukrainian cutlets, meatballs and Scandinavian Meatballs: the secrets of delicate taste And kyufteta Balkan and Serbian pleskavitsa and chopped steak and meatballs already mentioned. All these dishes are prepared with minced meat (especially beef), but with different additives and different ways: fried in oil or on the grill, baked on a spit or stewed in sauces.

Cutlets can be prepared from virtually any product. This is the real "magic wand" for the hostess, who have to deal with the raw material is not of the best quality. When frying or baking, for example, requires a good young meat, then chops can be prepared from fatty, stringy, old, hard meat, in force from meat scraps that are otherwise can not be prepared.

In addition to the meat used for cooking cutlets bird (the famous Pozharsky cutlets prepared because of it), fish (according to gourmets, the most delicious burgers obtained from Pike), mushrooms, vegetables and cereals. Cutlets from plants are particularly popular in the post.

Correct minced

Some people believe that to cook burgers very simple: take the beef, add egg, blind cutlets, breaded and fry - guileless science. However, not all so simple: fry tasty burgers - is an art that has its secrets. The first step is to prepare the stuffing. It is better to do it yourself, since minced industrial production are often made of stale meat, and besides, generously added in a soy, retains moisture additives and dyes.

How to take the meat - a matter of taste. Some people prefer beef burgers, others more like pork, lamb or veal. But some housewives are experimenting with different types of meat, combining them together. In any case inappropriate to cook cutlets Beef tenderloin or expensive - meat simpler and cheaper approach, no less. Meat must be rotated through the wringer once or twice. The finer the ground meat will turn out, the more tender will be ready cutlets. But too carried away by grinding is not necessary that the meat does not lose all of their juices.

It argued that the bread is added to the patties exclusively from savings. This is not so. If you do not add cutlet stuffing bread, the product will turn out tough and tasteless, all the juice out of it will emerge. Soaked and then pressed wheat crackers act like a sponge, absorbing and holding cutlet in the precious meat juice. Overly fond addition of bread, however, is not: two pieces of meat should take one of the squeezed bread crumb.

Bread - not the only possible additive to meat. It can be replaced on a fine grater grated raw potatoes or, for example, semolina. In the latter case, the stuffing should stand for half an hour before frying to cereal swollen. Give more mellowness cutlets, adding chopped onion stuffing - raw or browned. Without a bow, however, it is possible to do, especially if the burgers are made from poultry meat, the taste is not always in harmony with the onions.

For the viscosity usually add minced egg - just one kilogram meat. You can do without it, but then the stuffing should be stirred very carefully, and even knock. Slammed cutlet mass on the table, can be achieved, so that it becomes thick and smooth. Be sure to mince cutlet with salt. If you wish, you can use other spices, such as pepper, garlic, nutmeg, parsley.

To form patties with wet hands better, trying to make in the middle of each cutlet remained a small cavity, which will drain the meat juice. As breading Breading: the secrets of delicious fried foods   usually use crackers. A fry patties in a very hot frying pan in boiling oil. After the initial roasting can bring patties until cooked in the oven.

Maria Bykov

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