There is nothing superfluous in this cheeseburger: a juicy beef cutlet, a melting slice of cheddar and crispy bacon with which any sandwich becomes divine, and all this on a toasted Kaiser bun is the perfect combination. To make the patties especially juicy, a little fat cream was added to ground beef, and for a piquancy – a few drops of Tabasco and Worcester sauce. Cutlets can be fried both in a pan and on the grill. Top the cheeseburgers with french fries or coleslaw salad and enjoy.
Time: 25 minutes
Amount: 6 cheeseburgers
Recipes use volumetric containers with a volume of:
1 cup (st.) – 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.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.3 kg ground beef with a fat content of 20%
- 1/3 Art. fat cream
- 6 to 8 drops of hot sauce, e.g. Tabasco
- 4 drops of Worcester sauce
- 1 tsp salt
- 0.5 tsp ground black pepper
- 6 Kaiser Buns
- Softened butter to spread + 2 tbsp. l
- 1/4 Art. onion religion
- 6 slices of cheddar
- 6 slices of fried bacon, broken in half
- Place the ground beef in a medium-sized bowl. Add cream, hot sauce, Worcester sauce, salt and black pepper. Mix everything thoroughly with clean hands. Set aside.
- Then cut the buns in half and spread a little softened butter on each half. Place the buns face down on the pan over medium heat. Lightly brown to make them golden. Allow to cool on a plate until ready to use.
- Heat the pan over medium heat and add the butter. Form 6 meatballs from minced meat and put them in a pan (if necessary, fry in several batches). Fry the patties for about 4 minutes on one side, turn over and place a slice of cheddar so that it melts.
- When the cutlets are fried inside, put them on the lower halves of the buns cut in half. Put 2 slices of bacon, caramelized onions on top and cover with the tops of the buns.