Traditional recipes

Good burger - bread for hamburger

Good burger - bread for hamburger

Put the milk, water and butter in a saucepan and heat to 45 degrees C. Make sure the butter melts completely.

Separately, mix flour with sugar, yeast and salt.

Put half of the flour mixture in a large bowl and add over the composition of milk, butter and water. Mix everything well to make a dough.

Add the beaten eggs to the dough, then add the rest of the flour. We put everything on the table and work for 8-10 minutes.

Divide by 10 and give the desired shape.

Prepare the tray, cover with baking paper and place the bread on top.

We beat a yolk and with a brush we cover the top of the bread for a beautiful color. Let it rise for 1 hour.

Preheat the oven to 190 degrees C and bake them for 13-15 minutes, then let them cool over a grill.

The perfect combination of meat and spices for burgers

A juicy burger has its secrets. You will get a tasty one if you know what meats to use and what flavors are suitable. We sell all your tips for the next burgers to be perfect.

A good burger starts with the right meat. That is, pieces of freshly chopped beef, in the perfect proportion of meat and meat. It is said that the best burgers contain a mixture of 80% meat and 20% fat. Less fat will lead to dry and slightly juicy burgers, and more will be lost in the heat of the grill or will make it too difficult to digest.

A good burger does not need expensive meat or specialties. The secret lies in choosing the cheapest pieces of meat to grind on the spot, at home. Do not buy minced meat, because it will not always contain what is written on the label.

The best choices must form the perfect combination we talked about earlier: fat and meat. Buy pieces of muscle or beef breast which have a lower fat content, but have taste and texture. To these he adds pieces of apricot and rib meat which have a high fat content, but lack juiciness.

The best combination that results in the perfect mixture of minced meat includes part antricot and part muscles. If the option seems too expensive, replace the beef breast muscle. The burgers will have the perfect texture and will remain compact on the grill.

In addition to the right meat, add flavors that complement it perfectly. Minced beef matches basil, chili powder, curry, garlic, ginger, marjoram, oregano and thyme.

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15 hamburger recipes are suitable for a weightless snack

Do you want to eat healthier foods, but do you think you will always be sick of eating the same things as tapioca, chicken, and sweet potatoes? Here you are making a mistake! It is becoming easier to find tasty ingredients and incredible and practical recipes that you can make and offer a differentiation in the daily menu.

A very practical suggestion is to fit the burger. With functional ingredients that contribute to the proper functioning of your body, you can make burgers, freeze them and go baking (or frying) gradually during the week, ranging from accessories - hamburger can be served either in a loaf accompanying for example brown rice and vegetables.

The ingredients can also be adapted to your taste or dietary restrictions. Yes, you can eat a delicious vegan burger, gluten free, lactose free and guilt free!

To help you discover the world of the right burger, we have separated 15 very different recipes, but with one thing in common: they are all easy, fast and healthy.

1. Functional burger: in addition to delicious, this burger is packed with ingredients that contribute to health - meat, for example, was mixed with chia seeds and seed flour. For a more suitable option, replace the standard bread with a low carb version!

2. Healthy hamburger: a practical recipe, quick and without any mystery. For four servings, use 500 g of red meat (chicken can also be), 1 tablespoon Worcestershire sauce, salt, dried herbs and garlic powder to taste. You can store them in the fridge or freeze burgers that you do not eat.

3. Hamburger fit without gluten and lactose: one is wrong who believes that people with dietary restrictions can not eat delicious food. This recipe is here to show the exact opposite. The bread is made with almond flour, sweet flour and golden sheep flour. The hamburger has a special ingredient: gersal, which is salt with fried sesame. It looks amazing!

4. Tuna burger: recipe fit and delicious! For the hamburger the ingredients are: 1 can of solid (natural) tuna, 1 egg, 3 tablespoons oatmeal, 1 tomato, onion and half a pinch of salt. For a gluten-free version, replace the amaranth oatmeal in flakes.

5. Fish burger: option for vegetarians! The secret of the vegetable burger is in spices, which you can't miss! This recipe has the aroma of parsley, onion, black pepper and salt. The burgers are baked in a way greased with coconut oil.

6. Yummy eggplant burger like a hamburger, healthy as eggplant. To prepare, fry the eggplant with a fork and bring them to the microwave until soft. Combine with garlic, sunflower seeds, an egg, oatmeal, oregano and salt to create burgers. Bake for 15 minutes, turn them over and leave for another 10. Bon appetit!

7. lentil burger: vegan, cholesterol-free, high in protein, crispy on the outside and juicy on the inside. How can you not salivate through this miracle? The lentil burger is prepared quickly and easily. Some lentils can stay whole to give an even bigger plate.

8. Pea burger: in addition to having a superb color, this recipe is delicious and nutritious. There are few ingredients and the preparation is simple. The advice for burgers to stay fried is to leave them in the freezer for an hour after they have been set up. Fry over medium heat and serve with the complements of your choice.

9. Bean Burger: Raise your hand that has a bowl of beans frozen at home. I bet your freezer isn't missing, right? So, the main ingredient for this incredible burger is already guaranteed! And the rest of the recipe is also affordable: onion, rice flour (or any other flour you prefer), vegetable oil, black pepper and salt. Let's get ready

Cauliflower burger: versatile, cauliflower has been increasingly seen as a darling of those looking for healthier foods. To prepare these vegetarian burgers, use a small leg of cauliflower, without stems. Use beetroot in the preparation to add color to the plate.

11. Quinoa Burger and Chickpeas: Quinoa is a grain rich in protein, iron, omega 3 and 6. The recipe for taking this powerful ingredient is simple, and the first step is to boil the quinoa so that it is well soft. For a gluten-free proposal, use rice flour instead of wheat flour.

12. Soy and Oat Protein Cattle: Basically, these burgers can be frozen and eaten during the week. They are made with a mixture of soy protein and oats, while ingredients such as shoyu, garlic and coriander bring more flavor to the preparation.

13. Beef Hamburger with oat-shaped and healthy, this recipe requires ground duck, an egg, parsley, chives, a medium onion, garlic, oats and salt to taste. Mix the ingredients and form burgers with your hands. Assemble the sandwich with bread, white cheese, lettuce and tomatoes.

14. Beef burger with chia and flax seeds: the secret of this recipe is to ask the butcher to eat the meat twice. To assemble burgers, use a dessert bowl as a template! Being creative in the kitchen is good. )

15. Beef burger with a low beef content: breadless hamburger? This is! In this recipe, carbohydrates are replaced with the help of mushrooms, which give a special note. The surprising supplement is Japanese squash diced.

Just saw how hamburger can also be in shape? Now just choose your favorite version and enjoy it without guilt!

3. Vegetarian burger with beets and feta cheese

This tasty burger brings a little color to your plate and is perfect for a hearty meal.

Ingredients for burger:

  • 200 grams of peeled and finely chopped beets
  • 200 grams of crushed feta cheese
  • 3 sliced ​​onions & icircn thin slices
  • 2 teaspoons chopped dill
  • 2 teaspoons finely chopped mint
  • 2 beaten eggs
  • 100 grams of fresh breadcrumbs
  • 2 teaspoons olive oil

Garnish ingredients:

  • 200 grams of Greek yogurt
  • 1 teaspoon of tahini paste
  • 4-6 slices of flat bread (like glue)
  • salad, beet leaves, dill or mint, cucumber slices
  • lime & acircie cut & icircn pieces

Method of preparation:

1. Wrap the beets in aluminum foil and beat them lightly with a hammer of schnitzels, then place them in a bowl and add the feta cheese, onion, herbs, eggs and breadcrumbs. Season and shape the mixture & icircn 18 meatballs.

2. Heat the olive oil in a large pan, add the meatballs and cook for 4-5 minutes on each side, until firm and golden. Meanwhile, mix the yogurt with tahini and 2 tablespoons of water and heat the slices of bread, in a microwave or oven.

3. Add the Greek yogurt with tahini and salad over the slices of hot p & acircine, put the meatballs on top, roll the p & acircine over the mixture and serve.

Good burger - hamburger bread - Recipes

Mixed minced meat: 600g
Chifle burger: 5 pcs.
Univer sweet / hot ketchup: 100 g
Univer Mayonnaise Sauce: 100 g
Sos Hamburger Univer: 100g
Steak and potato spices: 50g
Lettuce: 1 small head
Red onion: 1 pc. big
Pickled cucumbers: 2 pcs. big
Potatoes (for french fries): 5 pcs.
Spices for potatoes: 10g
Sliced ​​Ementaller cheese: 5 slices.

White cabbage: 350g
Univer Mayonnaise Sauce: 100g
Medium carrot: 1 piece.
Red onion: ½ pcs.

We will mix the minced meat seasoning with salt and pepper, we will form the burgers and we will keep them in the fridge for an hour. During this time, we will prepare the potatoes: we will clean, wash and cut them. Meanwhile, heat the oil over medium heat and fry the potatoes. To obtain crispy french fries, we can fry them in less hot oil for 2-3 minutes, after which we will take out the potatoes and cool them, after which, before serving, we will fry them for another 1-2 minutes in oil. very hot.

For the Coleslaw salad, grate the cabbage and mix it with finely chopped red onion, salt, pepper and a little vinegar. After 2-3 minutes of rest, we will mix it with Univer mayonnaise.

We will fry the burgers for 2-3 minutes on each side, adding the Ementaller cheese when we turn the meat. Then fry the buns cut in half in the same oil.

We will assemble the burger with the Univer Hamburger Sauce and the thinly sliced ​​vegetables, serving it with french fries and Coleslaw salad.

The video with the preparation of the recipe is accessible on the Media page or on the Univer Youtube channel.

Recipe notes

Washing eggs

While washing the eggs in this recipe is not mandatory, it helps the homemade hamburger buns achieve a beautiful golden hue and a little shine. Without washing the eggs, your buns will look duller, but they will still taste great.

Slide the buns

Do you want small burger buns? No problem. Simply divide the dough into 24 portions instead of 12. The baking time will be a little shorter.

Looking for more outdoor friendly recipes? Try our easy recipe for Mexican grilled corn on the street!

The story of Hamburger Origin

You may have heard that Hamburg, Germany is home to the first hamburger. While the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much later. And, in fact, the concept of minced beef is probably ahead of Hamburg, according to some. It could not be more than an urban legend, but some claim that Mongolian horsemen first ate a similar style of beef, tartar steak, in the twelfth century. The trend took place on trade routes through Russia before landing in Germany.

If all the stories about the origin of burgers agree it is as follows: Until the 19th century, beef from German cows in Hamburg was minced and combined with garlic, onion, salt and pepper, then formed into pasta ( no bread or rolls) to make Hamburg steaks. These early burgers were considered gourmet and were quite expensive, given the quality of Hamburg beef.

So where was the hamburger invented?

When German immigrants began to arrive New York and Chicago, many earned their living by opening restaurants. The menus frequently featured Hamburg steak, an Americanized version of the German offer. It was often the most expensive dish on the menu. During the Industrial Revolution, factory workers were served steak from Hamburg food carts. They turned out to be difficult to eat while standing, so a creative chef introduced the meat pie between two slices of bread (the name of the culinary innovator was, unfortunately, lost in history).

Thus, the Hamburg sandwich was born, an evolution that increased the popularity of this food throughout the country.

Related to: Recipe for grilled cheeseburger wraps

Wait, who invented the hamburger?

According to some reports, this name is lost in history, given that it was an innovation of necessity on the streets of New York and Chicago. But there are a few names fighting for the title:

  • Louis Lassen in New Haven, Connecticut
  • Hamburger Charlie Nagreen in Seymour, Wisconsin
  • Charlie and Frank Menches, Hamburg, New York

It may also be true that these innovations took place somewhat simultaneously in different parts of the country.

Whatever the true story of the origin, over the years, burgers have become a symbol of American cuisine, although they are loved around the world. They come in a variety of varieties and can even be made in a vegetarian style. In countries like India, where beef is not part of the traditional Hindu diet, potato cakes called Aloo Tikki are popular.

However, the overwhelmingly favored version is the traditional beef burger. In fact, it is so popular that the global desire for burgers may not be sustainable. Scientists have been challenged to grow burger meat in petri dishes to meet the huge demand for burger meat worldwide and aromatic hamburger substitutes are now popular on menus around the world.

Related: Best Grilled Beef Recipes

Fasting burger recipe. How do you prepare a delicious and healthy burger?

This vegetable burger recipe has bread in the mix, so it's not gluten free. Mix the bean puree, bread, chopped onion, season and make the burger meatballs. Because they are not dense, they are best when fried or baked.


  • 1 box of black beans, well drained
  • 2 tablespoons olive oil
  • 2 slices of bread, crushed
  • 1/2 medium onion, finely chopped
  • 1/2 teaspoon salt
  • 1 clove of garlic (or more, to taste)
  • pepper to taste
  • 1/2 cup of universal flour
  • 1/2 medium red onion, thinly sliced, for garnish
  • 2 medium tomatoes, cut into slices, for garnish
  • salad leaves for garnish
  • burger bun

Preparation methods

1. Gather all the ingredients
2. In a large bowl, crush the beans until almost homogenous. Mix well with a wooden spoon once the desired texture is obtained.
3. Add 1/2 tablespoon of oil to grease the bottom of a small skillet. Add the onion and sauté until soft and translucent, about 3 to 5 minutes.
4. Combine the sautéed onion with the black bean puree. Then add the slices of breadcrumbs, salt, garlic and pepper to taste. Mix well with a wooden spoon.
5. Once the mixture is homogenized, add the flour a few tablespoons in a row. The burger mixture will be very thick, so you can use your hands to mix the entire contents.
6. Divide the entire mixture of black beans into individual burger meatballs, about 1.5 cm thick. Roll a ball in your hand, then flatten it slightly.

Vegetable burgers

7. Heat the oil in a pan to fry the burgers over medium-low heat. Leave to brown on each side for about 3 minutes. If the pan is too hot, the burgers will brown too quickly and will not be cooked in the middle, so be careful with the temperature.
8. Prepare burgers in buns with other vegetables and garnishes.

The use of canned beans is quite convenient and, among other things, means that black beans can be replaced with another type of bean from the store. Other vegetables can be added, such as grated carrots, celery, red or green peppers. However, DO NOT overload the mixture with vegetables, as they will crumble.

Herbs make a big difference in flavor. You can add chopped coriander or parsley, plus a tablespoon of any spice that combines two or more herbs. Individual dried herbs, such as oregano, sage or marjoram, are also an aromatic addition.

Recipe for homemade hamburger buns

I've been making hamburger buns for years, but recently I created a hamburger bun recipe using cream that makes normal hamburger buns hard to turn around!

For our family, summer means cooking, and cooking often means burgers.

We like to load our burgers with a lot of funny toppings, so I can't wait for a burger cake that won't stand up to a juicy burger with all the devices.

For me, the burger buns I bought at the store just didn't cut it. They clog with the first gum of burger juice and shake when you try to take your mouth around the first bite.

Not to mention, they often don't like it at all and are usually full of preservatives and other unnecessary ingredients.

The bread must be full of soul, nourishing, flavorful and supportive. Not wimpy or skinny.

And as I said before, it's hard to go back to the usual buns after trying this hamburger bun recipe!

Why make a Sourdough burger bun recipe?

This recipe for sour burger buns makes buns with a sturdy crust that holds up to a strong burger (or sour cream, sloppy mushrooms, veggie burgers or a portobello burger).

These buns have a wonderful dough flavor that adds to the flavors of your burger (and matches pretty well with the sweetness of the grilled sauce, if this is the sauce you choose).

The great thing about garlic is that you get to control the level of sourness. If you want your burgers to bake extra, then give the dough a good 8-12 hours to rise / ferment before forming the buns for their final rise.

If you like a sweeter sour bun, then just stick with the recipe below, as it is written. A first increase of 4-5 hours gives this recipe a perfect and light feeling that will not beat your burger.

I also use whole wheat flour in this bun recipe. Longer growing times help to soften the strictest whole wheat flour, resulting in a grain of wheat that is still fragile and moist. And, whole wheat flour offers great nut flavors that play so well with the dough flavor.

Making buns with Sourdough hamburger

Traditional dough bread is made from very simple ingredients: dough appetizer, water, flour and salt. However, to give the cream hamburger meatballs a little softness and flavor that you want from a good burger, I like to add some butter, egg and honey (or your chosen sweetener).

One thing to pay attention to when making dough is the consistency of the initiator. The amount of moisture in the starter will have an effect on the amount of moisture you need for the dough.

My sour starter is related to the consistency of a very thick pancake mixer. So, if the starter is thinner, you may need to add more flour to achieve a soft but not too sticky dough consistency. If the starter is thicker than a dough (more like a sticky dough), you may need to add more water powder to your bread recipe, and you’ll want to add flour a little at a time to make sure that no it doesn't end with a too dry dough.

In short, you want a bread dough that is soft and slightly sticky, but not too sticky.

How to knead Sourdough hamburger buns

The recipe below requires manual kneading of buns. Sourdough needs a lot of kneading to strengthen gluten. So, if you are shaking your hand, prepare for an arm workout of 10-15 minutes.

If you are not ready to knead by hand (and, honestly, I am rare), you can knead the dough in a mixer with a dough hook for 5-7 minutes.

You can also use the dough setting of your bread machine. This tends to be my way of kneading bread, because I can set it and leave it. And it grows at a perfect temperature! If you use the dough setting of your bread machine, you know that when the machine says that your dough has been finished, it is not. Simply stop the machine and let the dough rise there until it has at least doubled (or more, if you are looking for longer fermented dough)

Mention @diynatural or tag him #diynatural!

Have you ever made a recipe for hamburger buns using cream? What are your favorite burger toppings? Share with us below!

About the Author

Carla Gozzi was born in Modena on October 21, 1962 and lives between her hometown, Milan and New York. She Started Working In Fashion As An Assistant Stylist, Including Jean-Charles De Kastelbayaka, Christian Lacroix, Calvin Klein And Ermanno Servin. Charles Is Also An Observer At Fashion Shows And Has Been A Style Coach.

What Romanians eat, ep. 4: The little ones with bread and mustard, the Romanian version of the American burgers. What is the recommended portion

"We wouldn't be Romanians if we didn't eat small, it's one of our country brands", says nutritionist Mihaela Bilic, who recommends a healthier way to prepare them compared to the classic barbecue.

For starters, you should know that fat is what makes the difference in the quality of the little ones:

& ldquoThere are many small recipes, they can be made from pork, beef or sheep in different proportions, to which fat is added. Well, the amount of fat makes the difference between a small quality and a dozen, the fat content can vary from 10 to 20%. Meat is the friend of the figure, so choose small ones with as much meat as possible. The secret lies in the color, the lighter they are and the more white dots they have when they are raw, the fatter they are. & ldquo; explains nutritionist.

If you don't have an outdoor grill at hand, you can very well cook the little ones at home, but in the oven: & ldquoThere is also a practical and extremely healthy way to prepare the little ones: you can put them on the grill in the oven, with a tray under them in which the fat will flow. Not only do you get rid of smoke and odor, but they will also be dietary because everything that is fatty melts and drains into the tray. They will stay smaller, but also healthier! & Rdquo

& ldquoMics contain on average 200-250cal / 100g and weigh, depending on the size, 50-80g / piece. We can say that a small child has 100cal. "

Nutritionist Mihaela Bilic recommends you do not exceed the amount of 2-3 small at a table, which is already equivalent to a steak:

& ldquo: From a nutritional point of view, we have to consider the little ones as a piece of breaded meat, so we can eat them occasionally, 2-3 mititei are considered a steak. And as a side dish we usually have bread and mustard. Consider 60cal / slice of bread and 30cal mustard and you will see that you can satisfy your cravings as a child without endangering your figure. The only item missing so we can have an ideal plate are salad / vegetables, but we don't eat mititei every day so it's not that bad. & ldquo

When to eat them?
& ldquoMy friends are more of a delicious snack that we eat on the green grass, on a terrace by the roadside or on the occasion of a traditional fair / celebration. Grilling a piece of meat (even if it is minced) and eating it with bread is the most practical and trivial sandwich option. Why should Americans be famous for burgers and hot dogs and not be proud of our little ones? Especially since the little ones are more dietetic and tastier! Just do not make every day a holiday with small and beer:) & rdquo

Dr. Mihaela Bilic is a primary care physician in nutrition. You can find it at Provita Medical Center, phone 0730635357.

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