Fry properly

Burgers from home stuffing need to fry in an open pan for 10 minutes, fried them on medium heat, then add a little water (for juiciness) and stew under the lid for another 5-10 minutes. Meatballs-semi-finished products fried on each side for 10 minutes until Golden brown, then they also add water and cook under cover for another 5 minutes.

For cooking 20 burgers you will need 1 kg minced meat 2 cloves of garlic, 1 big onion, 100 ml of milk, 250 g of white bread, 2 eggs, 50 g flour and 50 g of parsley. If the stuffing is cooked in the home, the meat can be slightly freeze, so it was easier twisted in a meat grinder.

The meat thawed and spread in a bowl, peel the onion, crush and add to the mince with raw eggs and chopped greens. The bread should be broken into pieces, pour their milk, to knead, squeeze and add to meat mixture. Then the meat salted with a teaspoon of salt and stirred by hand for 7 minutes. From the finished stuffing shape the meatballs, run in them in flour and spread in a preheated pan with oil at a small distance from each other. Fry cutlets on both sides for 10 minutes without a lid, then add a few tablespoons of water, so they are already well-cooked on the inside, and frying on low heat for another 5 minutes.

The secrets of roasting

The pan before cooking the patties need a good warm up for 1-2 minutes – so they can be quickly covered with a crust and does not lose its juiciness. To check the readiness of the pan by using a drop of water poured into the oil – if the water will hiss in it, the meatballs can be fried.

After putting some chops into the pan should be lightly pushed each of them so they do not stick to the heated surface. To cook meatballs in sauce, need to add it to the pan for 3 minutes before cooking. If burgers were underdone inside, you should return them to the pan and saute with a quarter Cup of water under a lid for another 5-7 minutes.

For cooking juicy and delicious meatballs, it is important not to overdo it with salt – so, for moderate salinity of 1 kg of meat will be enough for 1-1. 5 teaspoon of salt with a slide. For those who like saltier food, you can put the stuffing 1 tablespoon salt without slides. If the chicken was not salted before cooking, you can serve them cut into pieces and lightly sprinkled with salt or salty sauce.