Burger bar

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 2

It turns out that serving burgers for lunch can also be a luxurious way to set the table! Set up a burger bar. Place patties with melted cheese on toasted buns, and place the remaining toppings and side dishes in individual bowls so everyone can assemble their own burger. The choice of toppings is varied, and you can create your own.

This recipe features the most delicious toppings that pair perfectly with a hamburger: fried mushrooms, caramelized onions, tomatoes with green onions, flavorful mayonnaise, and crispy bacon. Combine the toppings as you wish and enjoy a variety of flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg of ground beef brisket
4 thin slices Swiss cheese
4 hamburger buns, cut in half

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, Swiss cheese, hamburger buns

Cooking the dish according to the recipe:

Heat a large cast-iron skillet over medium heat. Fold a couple of paper towels, moisten them with a small amount of vegetable oil, and quickly grease the bottom of the hot skillet.
Place the ground meat in a bowl, season with salt and pepper. Mix with your hands or a large spoon, and you're done. Form 4 patties. Place them in a hot skillet and fry until medium-rare, 4 minutes on each side and 5 minutes on the other, or medium-rare, 7 minutes on each side.

One minute before the end of cooking, place a slice of cheese on each patty to melt. Transfer the patties to a serving platter. Wipe the pan with a paper towel and toast the buns cut-side down for about 1 minute.
Serve burgers with any toppings of your choice.

Fried mushrooms

Over high heat, sauté roughly chopped mushrooms (450 g) with 2 chopped garlic cloves and 1 tablespoon fresh thyme leaves in 1/4 cup vegetable oil. Cook for 8-10 minutes until well-done. Stir in a few drops of lemon juice for a brighter flavor.

Caramelized onions

In a large skillet, heat 2 tablespoons (30 g) butter and 2 tablespoons olive oil over medium heat. Add 2 onions, sliced 1/2 inch thick, season with salt and pepper, and cook gently until the onions are caramelized, 15 to 20 minutes.

Tomatoes with sea salt and chives

Slice 1 kg of red and yellow oxheart tomatoes into thick slices, drizzle with olive oil, sprinkle with sea salt and chopped chives.

Bacon with rosemary

Place 250g of thin slices of bacon on a baking sheet, pick the leaves from 1 sprig of rosemary and sprinkle them over the bacon, sprinkle generously with crushed black pepper and bake in the oven for about 10 minutes at 200°C, until the bacon is crispy.

Mayonnaise with horseradish and herbs

Mix 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup chopped herbs such as parsley, basil, chives or green onions, 2 tablespoons olive oil, drizzle with a little lemon juice, and season with salt and pepper.