Burger de curcan

… sau fast-food la mine acasa. 🙂 Ca-i mai bun.
Toata smecheria e, zic eu, modelarea burgerilor, pe care am facut-o dupa modelul acesta, cred ca nu mai e nevoie de explicatii. Am folosit un capac de la un borcan de Nutella, si nu am presat foarte tare carnea, caci oricum se strange/micsoreaza pe gratar.
   Ingrediente :
– aprox. 1 kg carne tocata curcan
– 1 ou
– 2 linguri pesmet
–  patrunjel
– 4 linguri sos Worcester
– sare, piper
– o ceapa tocata marunt
– 4-5 catei de usturoi, trecuti prin presa
– ceapa rosie, chifle, maioneza, ketchup, castraveti murati, maioneza 
  Toate ingredientele se pun intr-un vas si se amesteca bine. Se formeaza burgerii, apoi se prajesc fie pe gratarul incins, uns cu ulei, sau la cuptor. Carnea, fiind de pasare, trebuie sa fie patrunsa bine, nu se consuma in sange.
  Pofta !

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  1. Etymology
    The term hamburger originally derives from Hamburg, Germany's second largest city, from where many emigrated to America. In high German, "Burg" means fortified settlement or fortified refuge; and is a widespread component of placenames. Hamburger can be a descriptive noun in German, referring to someone from Hamburg (compare London -> Londoner) or an adjective describing something from Hamburg. Similarly, frankfurter and wiener, names for other meat-based foods, are also used in German as descriptive nouns for people and as adjectives for things from the cities of Frankfurt and Wien (Vienna), respectively. The term "burger" is associated with many different types of sandwiches similar to a hamburger.

    Restaurant menus
    The first printed American menu which listed hamburger was an 1826 menu from Delmonico's in New York.

    Between 1871-1884, “Hamburg Beefsteak” was on the “Breakfast and Supper Menu” of the Clipper Restaurant at 311/313 Pacific Street in San Fernando. It cost 10 cents—the same price as mutton chops, pig’s feet in batter, and stewed veal. It was not, however, on the dinner menu, only “Pig’s Head” “Calf Tongue” and “Stewed Kidneys” were listed.

    Hamburger Steak, Plain and Hamburger Steak with Onions, was served at the Tyrolean Alps Restaurant at the 1904 St. Louis World's Fair.

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