Veal burgers with onion marmalade and Camembert
Origin of the recipe
Hamburgers, or burgers, have been popular in the United States and around the world for over a century, although no one really knows who first made them. The name may have come from "Hamburg steak" sandwiches, which have been around since the late 19th century. Regardless, you don't have to head to a fast food restaurant if you're craving a burger. You can quickly and easily make delicious, juicy burgers at home for yourself or your party guests.
What do you need for cooking?
Ingredients
-
Camembert cheese
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Burger patties
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Burger buns
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Lettuce leaves
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Bulb
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Butter
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Vegetable oil
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Salt
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Cane sugar
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Ground nutmeg
Kitchen utensils
- Knife
- Board
- Pan
- shoulder blade
- Electric grill
- Silicone brush
Step-by-step recipe
Step 1:
Melt half the butter in a frying pan.
Step 2:
Dice the onion and add to the melted butter.
Step 3:
Add salt, cane sugar, nutmeg and the remaining butter to the pan.
Step 4:
Stir the contents of the pan and fry until golden brown.
Step 5:
Grill the buns to your desired doneness.
Step 6:
Remove buns from grill.
Step 7:
Grease the grill with vegetable oil.
Step 8:
Place the patties on a greased grill.
Step 9:
Fry the cutlets on both sides until done.
Step 10:
Turn the cutlets over and place a slice of Camembert on the already fried side of each one.
Step 11:
Place a couple of lettuce leaves on the bottom burger buns.
Step 12:
Place the cheese patties and caramelized, gelatinous onions on top of the salad.
Step 13:
Top the burgers with the top bun and enjoy!
Cooking tips
When toasting buns, you can add a little oil to the grill; this will crisp them up and make them more flavorful. However, keep in mind that this isn't everyone's cup of tea.
You can make your own patties from ground meat or buy pre-formed ones. Sometimes the fat content of ready-made patties can differ significantly from that of regular ground meat – they may be higher in fat, in anticipation of fat loss during frying.
When frying cutlets, cook them thoroughly, ensuring there's no pink remaining. This is done primarily for safety reasons. However, if you completely trust the source of the ground meat and are confident it's free of pathogenic bacteria, you can cook it less thoroughly. This will result in juicier and tastier cutlets.
