The Village Burger

Step 1

Mushroom stuffing:

Step 2

Clean white mushrooms from sand, rinse and cook in salted water for 30-40 minutes, skimming the foam. Then drain, cool and cut into cubes with the side of 1-1,5 centimeters.

Step 3

Peel red onion, wash and cut into thin slices 2-3 millimeters thick. Peel, wash and mince garlic with a knife or grater.

Step 4

In a saucepan in vegetable oil fry the onion. Add boiled mushrooms, chopped garlic and fry until cooked, stirring constantly. Pour in the cream, reduce the heat and cook until the mass thickens for 5-7 minutes. Bring to the boil, season with salt and pepper to taste.

Step 5

Sour cream-mayonnaise sauce:

Step 6

Chop dill leaves, combine all ingredients and mix until smooth.

Step 7

Stuffing:

Step 8

You can buy chilled minced meat without salt and pepper in a butcher shop (meat to fat ratio — 80 to 20%), buy chilled brisket and hind leg, clean them of veins and excess fat and make tartare from the meat (chop it as finely as possible with a knife), if you don't have the patience — put it through a large meat grinder, brisket to leg ratio — 20 to 80%.

Step 9

Add salt, pepper, egg (two pieces per kilogram of minced meat), knead well and leave to marinate in the refrigerator for 5-6 hours. Then mold it into burgers with a diameter of 10-12 centimeters and a thickness of 2 centimeters (the diameter of the raw cutlet should be 1.5-2 centimeters wider than the bun, if you want the cutlet and bun to be the same size in the finished burger).

Step 10

Roast the patty on a heated grill (at a temperature of 250 degrees) for 5 minutes (turning every 30 seconds), if you want medium rare (the meat is medium rare, light pink juice stands out on the cut). For rare rare, 3 minutes is enough (the meat will remain almost raw and will be red in the cut). For well done you will have to wait 8 minutes (the outer part of the meat should be roasted, in the cut the meat is grayish and secretes transparent meat juice).

Step 11

ASSEMBLING THE BURGER:

Step 12

It is better to take a fresh bun from the nearest bakery, you can take brioche — it will be both soft and sweet. Cut it into two halves, brush the inside with melted butter and grill on a heated grill at 200 degrees for 1 minute on each side.

Step 13

Brush both halves of the bun evenly with the sauce. Place pickles, fried cutlet, mushroom stuffing on the bottom part of the bun, spread it evenly and cover with the top part of the bun.