Burgers - 98 cooking recipes

Making burgers at home is easier than it seems with some skill, good ingredients, and the best recipes. Baking can be rich, unleavened, puff pastry, shortbread, biscuit, yeast, or yeast-free. Classic buns are, of course, rich yeast buns. The dough for them can be prepared using a sponge or straight method, depending on the chef’s choice.

What to use for the filling? It depends on what goal is being pursued. That is, buns can be either a dessert, or a snack, or simply an addition to the main dishes (instead of bread). For the first case, any fruit, berries, dried fruit, jams, jam, caramel, boiled condensed milk, sweet cream, fudge, marmalade, chocolate, candied fruits, even candies are suitable. For the second: any vegetables, herbs, eggs, mushrooms, meat, boiled cereals, beans, fish. For the third, essentially the same as for the second - that is, any unsweetened foods.

How to stuff buns? The easiest way to stuff buns is like this. To begin, roll out the dough into a circle. The filling is placed in the center. The edges are carefully pinched so that there are no tears. The bun is then shaped into the desired shape: a ball, an oval, or something more intricate. If the dough was yeast, you need to give it time to proof. To do this, place the buns on a baking sheet and let them stand warm for 20 minutes.

Battery dough has its own ways of adding filling. For this, it’s good to have any molds for cupcakes or muffins, it’s good if they’re silicone. First, pour ¼ of the dough into the bottom of the mold, maybe more. Then the filling is laid out so as not to get close to the edges of the mold. And it is filled with the second part of the dough. For this technology, filled buns must be baked immediately in an oven preheated to 180C.

Important! When the buns are taken out of the oven and have cooled for some time, you need to take into account that the hot filling in them cools slowly (if it is something like cream). You need to be careful not to get burned when taking the first sample!