Brilliant American sandwiches known as various kinds burgers (although historical authorship is still definitely not established) continue to take over the world. It’s hard to believe that cutlet with salad and sauce laid between muffin halves capable of making so much noise. Still fading popularity around the world speaks for itself. And basically it understandable, because you can endlessly experiment with filling and a combination of ingredients, the main rule is cutlet + bun. We offer to feel like a maestro of taste and cook this incredible burger, cutlets for which are grilled for special technology using special cedar досок-гриль. 
Time: 3 час.35 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Burgers
- 700 gr. lean ground beef
- 1 tbsp. red wine barbecue sauce recipe attached
- 8 slices of aged white cheder
- 4 hamburger buns, cut in half and lightly fry Grilled
- 2 raw cedar grill boards (each approximately 13 cm * 31 cm), soak in water for at least 2 hours (can be bought at hardware stores)
Grilled mushrooms and onions
- 4 things. bicuspid champignons, legs remove
- 4 things. Shiitake mushrooms, legs remove
- 2 heads of sweet onions, peel and cut into thin half rings
- Vegetable oil
Red wine barbecue sauce
- 1 and 1/4 Art. ketchup
- 2 tbsp. l ground pepper ancho
- 2 tbsp. l honey
- 2 tbsp. l molasses
- 2 tbsp. l brown sugar
- 1 tbsp. l with a hill of Dijon mustard
- 1 tbsp. l paprika
- 1 tbsp. l red wine vinegar
- 1 tbsp. l Worcestershire sauce
- 1/4 tsp ground chili de arbol or cayenne pepper
- 1 canned chipotle pepper in adobo sauce, cut
- 2 tbsp. dry red wine, for example Pinot Noir
Recipes with similar ingredients: ground beef, barbecue sauce, champignon mushrooms, shiitake mushrooms, cheddar cheese, buns for hamburger, red wine, Worcestershire sauce, chipotle’s pepper adobo sauce, pepper de arbol, pepper ancho, brown sugar, Dijon mustard, wine vinegar, ketchup
Recipe preparation:
- Grilled mushrooms and onions: preheat a charcoal grill with direct and indirect heat. Oil the champignons on both sides, shiitake and onions, season with salt and pepper. Grill over 4-5 minutes on each side so that the vegetables are completely baked and a little scorched. Set aside until the burgers are assembled.
- Burgers: pull the grill boards out of the water and place them directly over an open fire, warm them for 2 minutes. from each side. Remove the boards from the grill and grease their top with oil.
- Divide the meat into 4 equal portions (170 g each). Form a cutlet about 2 cm thick from each serving., with your thumbs, push the center firmly. Coat cutlets with using a brush with vegetable oil and sprinkle with salt and pepper. Put them on the grill over an open fire and fry for now do not heal well, about 3 minutes.
- Turn over and fry on the second side. For each put 2 meatballs on the grill board. Set boards over indirect heat, grease each patty 1 tbsp. l wine barbecue sauce and put on top 2 slices of cheese. Lower the grill lid to to melt the cheese and finish cooking, it will take about 5 min
- Put the patties on the bottom of the buns, pour each generously barbecue sauce, top with mushroom caps and grilled onions and cover with the top of the bun. Serve burgers right away. Burger Recipe with Pepper on grill. Cabernet Sauvignon red wine is combined with this dish.
Red wine barbecue sauce
In a medium-sized saucepan, mix ketchup, 1 tbsp. water, pepper ancho, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, chili de arbol and chipotle and put on medium heat. Bring to a gentle boil and cook, stirring occasionally, about 30 minutes, until the sauce thickens. In parallel in a small over medium heat, bring the wine to a boil. Boil it until it is respected to 1 tbsp., about 20 min. Stir the boiled wine into sauce. Season with salt and pepper. Pour into a bowl and let cool at room temperature. (The sauce can be stored in the refrigerator in tightly closed container for 1 week).
