This burger embodied the synthesis of two iconic cuisines of the world – American and Italian. Refined taste of the Italian herbs and pragmatism of the American dish. Minced meat cutlet It turns out juicy and fragrant, without having to bother with cooking minced meat. Although those who do not trust the composition of the store sausages it’s easy to cook the minced meat yourself and add a bunch of spices to your liking. Share with friends: 
Time: 35 minutes Difficulty: easy. Quantity: 8 sandwiches. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Burger
- 1.8 kg minced meat from hot Italian sausages
- 1 tbsp. l vegetable oil
- Sweet peppers recipe attached
- 8 mozzarella slices
- 8 hamburger buns, grease with butter and fry Grilled
- Your favorite tomato sauce to serve
Roasted bell peppers
- 4 green bell peppers, remove seeds and chop stripes
- 1/4 Art. olive oil
- 1 tsp granulated garlic
Recipes with similar ingredients: kupat (sausages for frying), cheese mozzarella, hamburger buns, sweet peppers, garlic granules, tomato sauce
Recipe preparation:
- Disassembled sausages for frying: shape minced sausage cutlets 110 gr. slightly wider in diameter than buns. Heat in a cast iron skillet over medium heat vegetable oil. In lots, fry cutlets on both sides so that to form a crispy golden crust, and the middle ceased to be pink, about 8 minutes from each side.
- Put the finished patties on a baking sheet covered with parchment. Put a few strips of sweet pepper on top and on top of them a slice of cheese. Fry in the oven so that the cheese melts and becomes golden brown.
- Place on grilled buns and serve with tomato the sauce.
Roasted Bell Peppers
Preheat the oven to 175 ° C. Stir the strips of pepper in olive oil with garlic and a little salt and pepper and put in baking dish (23 cm * 35 cm). Bake for about 20 minutes. until peppers will not become soft and do not turn pale, in the middle of cooking mix.
