Croquettes burger

The cutlet for this burger is prepared according to the type of croquettes: minced meat, deep fried breaded. The main goal here is golden crisp cutlets, so if you form them from raw minced meat, it will not have time to fry. Ground beef pre fried with spices in a pan, then mixed with sauce bechamel with parmesan, which will hold together the whole mass, freezes in freezer, and then cutlets are formed from it. They double breaded and fried in large quantities oils. Croquettes served on buns hot, with a slice of cheese and pickled cucumbers. “Not a single party will start in Miami, until someone brings croquet burgers, “says Nedal Ahmad, co-owner of the Fast Food Family Fast Food Pincho snacks.

The author of the recipe is Nedal Ahmad, the owner of the diner. fast food in a quarter of Cuban Florida, a chef cooks in Brazilian Boardwalk Street Food Style

Time: 2hour. 45 minutes Difficulty: easy Amount: 6 hamburgers In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Burgers

• 0.6 kg minced meat from the cervical-scapular part of beef
• 1 tbsp. l extra virgin olive oil
• 0.5 tsp granulated garlic
• 0.5 tbsp. flour
• 2 large eggs
• 1 tbsp. breadcrumbs
• Vegetable oil, for deep fat
• 6 slices of Monterey Jack cheese or Provolone
• 6 brioches, cut horizontally in half
• Sliced pickled cucumbers, mustard and mayonnaise, for assembly

Bechamel

• 0.5 tbsp. grated parmesan cheese (approx. 30 gr.)
• 1 tbsp. l chopped fresh parsley
• 0.5 tsp granulated garlic
• Pinch of Freshly Grated Nutmeg
• 3 tbsp. l (45 gr.) Unsalted butter
• 3/4 Art. flour
• 2.5 tbsp. fat cream
• 1 large egg, slightly beaten

Recipes with similar ingredients: hamburger buns, cheese monterey jack, provolone cheese, parmesan cheese, ground beef, nutmeg walnut garlic granules

Recipe preparation:

1. Make bechamel sauce. In a small bowl, mix parmesan, parsley, granulated garlic, nutmeg, 1.5 hours l salt and 0.5 tsp black pepper. In a medium-sized saucepan on melt butter in moderate heat; stir flour until thick paste formation, 1-2 minutes. Pour in the cream slowly constantly whipping the mixture. Bring to a boil and cook, whisking, to thickening, about 1 minute. Stir the parmesan mixture until obtaining a homogeneous mass. Pour in the beaten egg slowly, constantly whipping so that it does not curl.
2. Cook the cutlets. In a large pan over high heat heat the olive oil. Add minced meat, garlic and 0.5 tsp each. salt and black pepper. Fry by smashing the minced meat with a wooden spoon while it is Do not darken, 4-5 minutes. Allow to cool, then recline the meat on fine sieve to glass liquid, and transfer to a large a bowl.
3. Cover the pan with parchment paper. Add bechamel to bowl with beef, stir. Put the mixture on the prepared baking sheet and freeze to make it firm enough and you can It was to form cutlets, 1-2 hours.
4. Pour the flour into a shallow bowl. Beat eggs lightly in pour another shallow bowl, pour the same into a third bowl breadcrumbs. Form 6 meatballs 2 cm thick from minced meat. Roll them in flour, then dip in beaten eggs and roll in breadcrumbs. Return to the baking sheet and freeze to the breading froze for about 1 hour.
5. In a large skillet over medium heat, heat 2.5 cm. vegetable oil until the deep fat thermometer shows temperature 180 ° C. When working in batches, put the patties in oil and fry until golden brown, about 3 minutes on each side. Lay on a plate covered with a paper towel.
6. Put a slice of cheese on top of each still hot cutlet; let it brew for about 5 minutes until the cheese melts. Serve bun patties; top with pickles, mustard and mayonnaise.