Tag: burger

Chicken Burger – Chicken Burger Recipe – Italian Cuisine

First, with a little caution and a good blade, chop the chicken with a knife: cut it into slices (if you start from the whole breast), then into strips and then into smaller and smaller pieces.

Put your home made minced chicken in a bowl with Parmesan cheese, flavorings to taste (garlic and rosemary, pepper and pistachios, onion and curry, thyme and paprika, roast flavorings … the choice is yours: in this case I have used only a little pepper) and a pinch of salt, and mix well.

Divide the mixture into 4-5 equal parts (depends on the thickness you prefer) and compact each burger well with a 10 cm coppapasta.

Heat a good non-stick pan or a grill pan (if you want you can add a little oil), then cook the hamburgers over medium heat, 4-5 minutes on the first side, 3-4 minutes on the second.

Chicken burgers are ready: serve them with a little salad or even with the classic burger bun, if you prefer.

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Shrimp Burger – Shrimp Burger Recipe – Italian Cuisine

First boil the potatoes: wash them under running water, then put them in a pan full of cold water, bring to the boil and cook for about 35 minutes or until the potatoes are cooked, then peel them and pass them.

Chop the prawn tails with a knife, not too finely, then add them with the mashed potatoes, yogurt, chopped parsley and salt.
Mix well and, if the mixture is too soft, add a little breadcrumbs to obtain a slightly more compact consistency: the dough should be soft but workable.

Make your burgers directly in a non-stick frying pan with a little oil, using a pastry cutter, then cook a few minutes on each side, until golden brown.

Shrimp burgers are ready to be served.

Recipe Veal and spinach burger – Italian Cuisine

Ingredients

500 g of minced veal
170 g Manitoba flour
60 g baby spinach
5 pcs cherry tomatoes
3 pcs egg yolks
1 pcs of lettuce heart
Sesame seeds
mustard
marjoram
mint
sugar
honey
butter
fresh brewer's yeast
milk
extra virgin olive oil
salt
pepper

Duration: 3 h 15 min

Level: Middle

Dose: 10 pieces

For the recipe of veal and spinach burger, boil 40 g of spinach leaves in salted water for about 3 minutes; cool them in ice water, squeeze and blend them with 60 g of milk. Mix the Manitoba flour
with 15 of sugar, 1 tablespoon of honey and 10 g of yeast; then add the spinach smoothie, 35 g of soft butter, the yolks and 1 teaspoon of salt, continuing to knead until you get a smooth mixture. Shape it into a ball, place it in a bowl, cover with plastic wrap and let it rest for 15 minutes.
Flour the work surface and divide the dough into 10 balls of 30-35 g each. Arrange them on a baking sheet lined with baking paper, well spaced from each other; let them rise for a couple of hours, then mash them lightly, brush the surface with a little milk, sprinkle them with sesame seeds
and bake at 80 ° C for about 20 minutes.
For the filling: Chop the remaining spinach, chop 4-5 mint leaves and the leaves of a sprig of marjoram. Mix the ground veal pulp with 2 tablespoons of oil, a pinch of salt, freshly ground pepper, chopped mint and marjoram leaves and chopped spinach. Form 10 hamburgers of about 50 g each. Cook them in a pan with 2 oil nuggets for a couple of minutes, then turn them and cook them again for 2 minutes. Prepare a dressing, mixing 15 g of oil and 1 tablespoon of mustard. Peel the lettuce heart and slice the tomatoes. Cut the sandwiches in half, fill them with 1 veal burger, a few lettuce leaves, 2-3 slices of cherry tomatoes and 1 mustard seasoning bird.