We have been accustomed to sandwiches since childhood. They are an integral part of the breakfast of many people, they are convenient to have a snack at work, a sandwich can be wrapped for a child at school and taken with you on the road. But are sandwiches so monotonous and is it a quick snack everywhere?
The very word Sandwich (Butterbrot) came to us from German, and literally translates as "bread and butter" (Butter - butter, Brot - bread).
The general pattern of all sandwiches is the presence of one component in them, namely bread or buns. But the design and filling of the sandwich can be varied. Let's see what is the difference between sandwiches, sandwiches, toasts, burgers, canapes and what is so funny about smurrebreds?
Sandwich
Sandwiches are always open. This is a slice of bread on which various products. Most often it is cheese, sausage, ham, meat or pate.
Sandwich
A sandwich is a closed sandwich, i.e. the filling is sandwiched between two slices of bread.
Canape
Canapes are small snack sandwiches, often put on a skewer.
smurrebred
Smerrebred is a traditional Scandinavian sandwich. The classic smurrebred is bread with herring or smoked fish. But now they are being prepared with fried mushrooms, thyme and cheese, with smoked salmon and horseradish cream, with marinated grilled peppers, goat cheese and arugula or pork belly, mustard sauce and pickled cucumber. Scandinavians treat smerrebreds with special respect. For them, such sandwiches are not just an appetizer, but a completely independent dish.
Burger
Burger is an American sandwich. The burger was brought to America in the 19th century by immigrants from Hamburg. True, at first he did not look at all like today's dish. It was a heavy cutlet of salted ground beef seasoned with onions and breadcrumbs. The main thing in this dish was not taste, but nutrition. America quickly adapted the Hamburg dish to suit its needs. From it was born the "hamburger". Which today is the face of dynamic America - cheap high-calorie food. Not requiring special serving: bun, cutlet, lettuce, sauce. It is convenient to eat on the go and in the car, and it is not expensive. And already from the hamburger came other varieties of burger, which got their name depending on the main element of the filling - cheeseburger, fishburger, etc.
Now America is not conceived without burgers. However, if initially its main advantage was satiety, now, when America began to fight for a healthy lifestyle, lightweight burgers appeared - with chicken and fish, burgers with meat substitutes, or even vegetarian ones. And if before a burger was a cheap fast food, now there are more and more restaurants haute cuisine offer various variations this dish. Their price sometimes reaches $ 5000 /
Despite the changes that the burger has gone through, one thing is its distinguishing feature - it is still eaten with your hands.
Bruschetta
Bruschetta (from the Italian bruschetta - bake on coals) is a traditional Italian folk dish. Distinctive feature bruschetta is that the bread is pre-dried on a grill or a dry frying pan. The classic bruschetta is a toasted Tuscan bread smeared with quality olive oil and grated garlic clove. Bruschetta is also prepared with prosciutto ham, tomatoes, basil, mozzarella, olives, etc.
As we can see, the variety of sandwiches is really great, but they have one thing in common - the presence of bread is a must here. A sandwich is a sandwich, but nowhere without bread!
Fast food meets the rhythm modern life. hearty and simple meals You can eat right on the go, even without cutlery. Many fast food lovers are wondering what is the difference between a burger and a hamburger and a cheeseburger? After all, these snacks are the most popular.
Burgers
Burger is a common name for a whole group closed sandwiches. All of them are prepared according to the same scheme. The basis of the dish is a bun, which is cut in half and filled with:
- Grilled cutlet: meat, fish, vegetarian. Most often, beef steak is used as a layer. An alternative to it can be chicken or fish fillet, egg, seafood.
- Fresh or pickled vegetables: lettuce, tomatoes, cucumbers, peppers, zucchini, onions.
- Dressing: ketchup, mustard, mayonnaise, honey, yogurt or other sauce.
Depending on which ingredients were used, the type of burger is determined. There are hundreds of variations in the world. However, the most popular type of burger is the hamburger and the cheeseburger. Let's see how they differ from each other.
Hamburger
Hamburger is the best popular view burger. It is based on a sesame seed bun cut in half and chopped beef cutlet. The choice of vegetables and dressings is varied. Each establishment has its own recipe. However, the most popular combinations are ketchup-mustard, onion-cucumber, salad-tomato.
Cheeseburger
Cheeseburger is the second most popular type of burger. The composition of the dish includes the same ingredients as the hamburger. The only difference is a slice of cheese. Actually, the name of the snack comes from the English "cheese". Traditionally, semi-soft cheeses, more often cheddar, are added to a cheeseburger. A square slice melts on contact with fried cutlet but retains its shape.
Let's summarize. Both a cheeseburger and a hamburger are burgers. The difference between these snacks is only a slice of cheese. The cheeseburger has it, but the hamburger doesn't. And which option to choose is only a matter of your taste. Enjoy your meal!
Hamburger, this patty bun, will easily replace hearty lunch. American deli and entrepreneur Louis Lessin d put a traditional German steak between the halves of a hot bun, added a lettuce leaf and sauce. And sold this dish as the most convenient for eating on the go. Thanks to the German component, this American sandwich got the name hamburger. And July 27 is the birthday of this symbol american cuisine. Before world fame, the hamburger had to go long haul. And he gained massive popularity in the middle of the 20th century, when the MacDonald brothers got down to business.
AiF.ru understands the difference between a hamburger, a burger and a cheeseburger. Told us about it Kirill Martynenko, brand chef of Torro Grill restaurants:
Burgers are the general name for round buns with a patty inside, and various other additions. Usually the cutlet is grilled and fresh and pickled vegetables and sauces are added. For a hamburger, the main ingredients are a patty, a sesame seed bun, lettuce, vegetables, and sauces.
A cheeseburger is the same hamburger, but there is also a slice of cheese. That is how it got its name, because English word cheese translates as "cheese". Cheese in a cheeseburger can be different: gouda, groyer, feta, cheddar, blue cheese, pepperjack, American and Swiss cheeses.
That is, both a cheeseburger and a hamburger are burgers. Only one with cheese and the other without.
And if a hamburger - juicy cutlet, sandwiched between two pieces of a plump bun, a sandwich is two or three slices of bread and various fillings- meat, fish, cheese or mushrooms, as well as various fresh and pickled vegetables, spices or jams and preserves. Another difference is that sandwiches are mostly served cold, while burgers are always hot.
Signature burger Torro Grill
Photo: Restaurants "Torro Grill"
Kirill Martynenko, brand chef of Torro Grill restaurants
2 beef cutlets
1 wheat bun or brioche bun
Blue cheese
fried bacon
jalapeno pepper
For cucumber relish:
2 pickled cucumbers
1 fresh cucumber
1 Bell pepper
1 bulb
1 stalk celery
100 ml white wine vinegar
60 g sugar
1 tsp mustard seeds
Salt
Step 1. For the cucumber relish, cut all vegetables into small cubes. Combine the ingredients in a saucepan and cook over low heat for 20 minutes, adding salt and sugar to taste at the end.
Step 2 Fry two beef patties on the grill or open fire.
Step 3 Arrange one patty on a warmed bun, top with blue cheese, then another patty and pan-fried bacon slices, jalapeños for spiciness, and cucumber relish for juiciness. Cover with the other half of the bun.
Classic burger
A photo: Restaurant Robert Burns Pub
Recipe by Andrey Shashkov, chef at Robert Burns
1 burger bun
175 g minced meat
20 g pickles
30 g fresh tomatoes
7 g ketchup
10 g mayonnaise
10 g lettuce
5 g butter
20 g hot pepper
Step 1. Fry the bun for butter. Lubricate with mayonnaise and ketchup.
Step 2 Make a meatball out of minced meat, salt and pepper. Fry until done.
Step 3. Cut tomatoes and cucumbers into slices.
Step 4 Put the cutlet on the bun, fresh leaves lettuce, tomatoes, cucumbers.
Step 5 Put the burger on a plate, decorate with a skewer of hot pepper and pickled cucumber.
Burger with chicken cutlet
Photo: BirdBQ Restaurant
Recipe by Elgiz Abdulkhakov, brand chef of Bird BQ restaurant
1 bun
5 g butter
20 g pickled cucumbers
15 g red onion
40 g tomatoes
10 g iceberg lettuce
For cutlets (180 g for 1 serving):
700 g minced chicken
300 g beef fat
For the sauce (for 1 serving - 10 grams):
For the cheese sauce (30 g for 1 serving):
30 g cheddar cheese
10 g dorblu cheese
50 g cream
Step 1. Mix minced meat with beef fat. Form cutlets of 180 grams. Salt, pepper, fry until tender.
Step 2 Fry the bun in butter.
Step 3 Sauce: mix all the ingredients and punch in a blender.
Step 4 Cheese sauce: add two types of cheese to the cream and melt over low heat until smooth.
Step 5 Tomato, cucumber, onion cut into slices. Chop iceberg lettuce.
Step 6 Put lettuce, pickled cucumbers, red onions, tomatoes, cutlet on a roll.
Step 7 Put the burger on a plate, pour over cheese sauce, garnish with pickled cucumber.
Let's talk about burgers? Juicy, plump, satisfying. About those who have a slightly straightened slice of cheese coquettishly peeking out of the cut. Or about those who are bursting up, down and in all other conceivable and inconceivable directions from a huge beef patty with fried sides. About those inside which hides a whole basket fresh vegetables and crispy lettuce leaves. Or about those whose "cap" is carefully sprinkled with sesame seeds or any other fragrant grains.
Let's talk about burgers that invariably make you hungry, even if you ate just a couple of hours ago? About burgers that do not need advertising, but beckon with their mere fact of existence - solid and even brutal? About tall, modest, small, large, vegan, vegetable, fish, cheese, simple, gourmet, restaurant, homemade?By the way, about the last. If you still live in a parallel reality, in which all kinds of burgers belong exclusively to the fast food class, we inform you: it's time to get out of your personal Stone Age and move your consciousness to another era. In her complex sandwiches(After all, a burger is nothing more than a kind of sandwich, don’t you agree? However, we’ll talk about this a little lower) are prepared by eminent chefs, served in Michelin-starred restaurants and do not hesitate to appear at social events. The times when the words "hamburger" and "cheeseburger" were exclusively the prerogative of "McDonald's" and other "Burger Kings" are long gone: people who are at least somehow interested in cooking know that today this word can be found on the menu of the most expensive restaurants . Homemade burger recipes are exchanged by friends and virtual acquaintances on the Internet, and from the category of fast food, this food has long moved several steps higher, becoming a full meal- interesting, complex, tasty and even useful in places.
So what is a burger?
Burger is a common name for all sandwiches that are prepared on the basis of a bun (by no means slices of bread - this is a fundamental difference), cut in half lengthwise. There must certainly be a cutlet inside (we immediately think more broadly, ladies and gentlemen, a cutlet is not only something oval-fried that your grandmother cooked from store-bought minced meat), but a cutlet, as a lady of noble blood, must be accompanied by all sorts of servants - tomatoes, cucumbers, lettuce, iceberg, onions, sauces, cheese and other public.
Etymology of the word "burger"
The etymology of the word "burger" is rather curious. The hamburger itself is found in many European languages - approximately in this sound it exists, for example, in Sweden or Holland, and it was born in the meaning of the familiar bun with a cutlet only at the end of the 19th - beginning of the 20th century, when it began actively, rapidly and booming fast food industry.
In 1896, the Chicogo Daily Tribune printed the word hamburger in a new meaning, and no one had any questions or doubts that this was not about a German city (from which the name of the sandwich came from), but about food. It is believed that this minor event was the official birthday of the word "hamburger". By the way, “Frankfurters” appeared in the English language in the same way in the 19th century - this is how hot dogs were originally called.
After some time (however, rather short) Americans, lovers of simplifying everything that can and cannot be simplified, broke the word "hamburger" into ham (ham) and, in fact, burger, whose etymology is determined in this case impossible. By the way, the Americans were categorically wrong on this issue, because initially, and in most cases now, ham has nothing to do with burgers, however, you can’t throw words out of the song: apparently, in the coming decades, and probably centuries, we will have to live with an etymological misunderstanding - the word "burger", the roots of which are in no way connected with either rolls or cutlets.With the light suggestion of the Americans English language, and with it Russian (by the method of full borrowing), was quickly replenished with new words - fishburgers, cheeseburgers, chickenburgers and other varieties of fast food.
Who really invented the hamburger?
We figured out the etymology, now let's try to understand who first came up with the idea of cooking a bun with a cutlet, flavoring it with ketchup and mustard.
However, there is no particular clarity on this issue - historians, chewing sandwiches, argue furiously and disagree with each other. Some believe that the prototype of a hamburger is observed in the menu of nomadic tribes who lived on the territory of modern Russia and Ukraine - a piece of meat hidden between two pieces of bread was a convenient and satisfying food for people who were not used to sitting in one place, who did not have a home and traveled around the steppes in constant search for something better.
According to another version, the “heroes of the occasion” should be considered the inhabitants of Central Asia - it has long been a tradition in the culture of these peoples to eat raw Ground beef, which was conveniently molded into round blanks and carried (stored) hidden between two pieces of bread.
Another group of historians believes that it is somewhat incorrect to link the modern hamburger and those pseudo-sandwiches that people ate millennia ago, and are looking for an answer to the question in modern history.
Hamburgers were brought to America by emigrants from Germany in general and Hamburg in particular (hence the name of the dish), however, shouting “bingo!” and looking for the culprit, that is, the inventor of the mega-sandwich in this city is fundamentally wrong. A century and a half ago, Hamburg was a huge port, a harbor for countless ships, and who knows who turned there on their boat on personal business or official business, stuffing a convenient snack into their pocket. However, be that as it may with the real origin of the mega-sandwich, one thing is known for certain: in 1900, the Danish immigrant Louis Lasson managed to patent the recipe for a hamburger, strangely appropriating centuries-old experience in making a bun with a juicy beef patty inside. That's the whole story!
However, one more curious fact can be added. Contrary to popular belief, hamburgers and their "relatives" have not always been as popular as they are today. After the recipe was patented, a lot of effort had to be spent to ensure that it took root, became recognizable and loved by thousands and thousands of people. He was diligently advertised at various exhibitions, loudly attracted to participate in various product experiments, and demonstratively sold to people in white coats imitating doctors. In vain.
The real flowering of hamburgers came only thanks to McDonald's marketers - with their filing, the cutlet in the bun proudly raised its head and began to be called the symbol of fast food, looking into almost every corner of the world and taking root in huge number countries. The Germans, however, during all these hamburger ups and downs, how they ate their Rundstück warm and Fleischküchele (varieties of this or that bread product with cutlet inside), and continue to eat calmly, but that's another story.
Classic burgers and more
So burgers. What are they like?
Hamburger
Let's start with the classics of the genre, hamburger? A chopped beef cutlet is neatly inserted into a bun cut in half, accompanied by juicy slices of tomato and pickled cucumber. Sweet mustard or ketchup is a must. Everything else (lettuce leaves, onions, mayonnaise and other buns) is strictly optional.
Cheeseburger
Cheeseburger- a classic version of the classics. In the composition, of course, there must be a slice hard cheese. In addition, a beef cutlet, a ringlet is hidden in a bun. onion and some kind of sauce. All other additives are optional and depend on the recipe developed for each particular catering establishment.
Fishburger
FROM fishburger everything is clear: remove the meat, put a fish cutlet or breaded fish fillet of the appropriate shape in the middle of the roll - and you will have the required dish. Cheese, vegetables, herbs - according to personal preferences.
Chickenburger
Chickenburger- the same hamburger, only with chicken meat. By the way, more dietary (well, as much as similar food generally can be called dietary).
Tofuburger
Or tofuburger- a kind of vegetarian food, which is based on a solid piece soy cheese tofu.
In general, variations on the theme of unusual burgers, of course, are less common and are mainly associated with the desire of a particular restaurant to offer the client something completely non-standard. French designers (by the way, they are not chefs or culinary specialists) at one time created a burger that made a splash on all continents - "Marie Antoinette": headless shrimp, pistachio, ginger cheese cream and dill, and all this was neatly packed in ... a blue bun!
Japanese food masters responded by offering black burger- with cuttlefish ink. It quickly became quite popular, and most recently its creators (a chain of restaurants Burger King) offered to the market New Product – red burger, which gives the bun tomato powder. And Fat & Furious Burger made their move - pure white burger: lightly toasted bun, pickled onion, chicory, chicken fillet, camembert, champignons. KFC invented a sandwich in which the role of a wheat roll is played by chicken cutlet richly breaded in breadcrumbs.
In general, if you suddenly decide to come up with something of your own, then there are still a lot of colors in the palette - choose any and create! Only, mind you, that it was delicious!
Burgers are served on large round plates - a bun with a filling is placed in the center, as a rule, french fries, fried eggs or scrambled eggs, greens and vegetable salads. In high-class restaurants, serving burgers is a kind of art in which every eminent chef tries to excel, which is why drawings of sauces, figured compositions of vegetables, “multi-story” structures of bakery products, meat, cheese and greens appear on the dish.
Cooking burgers at home
Let's imagine that burgers are a construction set: take a handful of parts, choose the ones you like, put them together and get a sandwich. What it will be depends solely on your personal preferences. Like juicy tomatoes? Give preference to the vegetable component. Do you love Indian? Feel free to replace any other meat with it. Do you think that tastier than cheese maybe just a lot of cheese? Spice it up generously on any burger.
To cook meat (or any other cutlet) strictly round shape, it is enough to use a serving ring of the desired diameter: tightly pack the minced meat inside it, then carefully remove it. The cutlet is ready, it remains to fry it!
All other ingredients are added in random order and solely according to the mood of the one who prepares the homemade burger.
Beef patty for burgers
If you master general rules cooking cutlets, it will be possible to almost close your eyes at any time of the day or night to cook juicy, unrealistic delicious stuffing for burgers.
Ingredients:
500 g freshly cooked ground beef;
salt, pepper to taste;
vegetable oil for frying.
Freshly prepared minced meat needs to be salted, add black ground pepper and mix well, and you can even beat off. The harder you try, conjuring over minced meat, the more beautiful the result will be.
After that, we form flat round cutlets and fry them in a well-heated frying pan with a thick bottom on both sides over moderate heat. During frying, cutlets should not be pressed with a spatula so as not to squeeze out the juice.
What should be a burger bun
Hmm... what should a burger bun be like? Probably delicious in the first place. And fresh. And appetizing. And it will be wonderful if it is healthy and useful.
The easiest way is to stop on the way home and buy a package ready-made buns for burgers. Convenient, but that's probably where all the pluses end. An option for the advanced is, of course, to cook it yourself at home, and choose a recipe that will bring you as close as possible to healthy food according to your family's preferences.
Today in any small supermarket you can buy whole grain flour- make it a rule to replace part of the flour that is required by the recipe with whole grains: this is one of the postulates of a healthy diet.
In order to always have a supply of fresh (well, or conditionally fresh) burger buns in the house, you can bake three or four batches in advance and, leaving what you need for food for today or tomorrow, pack the cooled products in hermetically sealed containers or special bags for frost and hide in the freezer. Yes, yes, few people know, but bread (and bakery products) perfectly tolerate freezing - thanks to this trick, you can always have homemade buns on hand, which after a few minutes in the microwave will become as if you just got them from the oven.
Another convenient option is to put yeast dough for buns in the evening, and in the morning bake hot small breads, in which you can then hide delicate cream cheese, a slice homemade ham, a circle of odorous tomato and a couple of sprigs of arugula.
Incidentally, in addition to traditional pastry steamed buns also lend themselves to freezing - of course, this is far from classic version burgers, but who knows, maybe you will become the inventor of a new recipe?
Overnight burger buns
A wonderful recipe - the dough is kneaded in the evening and left until the morning. because of minimum quantity yeast, it just fits overnight - when you wake up, it remains only to shape the rolls, leave to proof while you take a shower, and then bake quickly, quickly. For breakfast you will have the freshest homemade burger buns.
Ingredients:
100 g whole grain flour;
300 g of ordinary wheat flour;
400 g unsweetened drinking yogurt without additives;
10 g of salt;
10 g of sugar;
1/4 tsp dry yeast;
optional - 2 tbsp. l. sesame seeds and the same amount of flour for sprinkling buns.
- In the evening, before going to bed, we measure required amount ingredients, put everything in a bowl of sufficient size, mix lazily. You can - with a mixer, you can manually. Cover or tighten cling film, we clean it in a relatively warm place (at least a place with room temperature).
- By morning, the dough should increase significantly in size - spread it on a floured work surface. Slightly stretch with your hands (or gently roll out with a rolling pin), fold in an envelope, then in half. The resulting rectangle is cut into 6 parts. Each piece is slightly rounded, rolled in a mixture of flour and sesame seeds, spread on parchment paper.
- We leave for half an hour for proofing, covering with a towel, during this time we heat the oven to 220 degrees. We immediately place the baking sheet in the oven - it should be as hot as possible. At the bottom we put a container for boiling water (buns according to this recipe are baked with steam) - an old pot or frying pan.
- We put the buns in the oven, immediately pour a glass of boiling water into a previously prepared container, close the door and bake for 20 minutes. Done, wait a bit to cool and collect burgers.
Possible toppings for burgers:
- chicken (turkey) fillet;
- steaks;
- chops and schnitzels;
— any meat cutlets(pork, veal, beef, lamb and others);
- bacon, ham, boiled pork;
- fish fillet, fish cakes;
- shrimp, mussels, crab meat;
— vegetable cutlets;
- cucumbers, tomatoes, sweet peppers, eggplants;
- onion, garlic, fennel;
- pickled vegetables;
- carrot;
- mushrooms;
— fried potatoes, sweet potato;
- any cheeses, curd pastes;
- herbs, lettuce leaves;
- and everything-everything-everything that comes to your mind personally and is found in your refrigerator.
Sauces for burgers:
- mayonnaise;
- mustard;
- tartare;
- marinara;
- ketchup;
- aioli;
– walnut lean mayonnaise;
- any variations on the theme of fruit, berry and vegetable fantasies.
Burgers are perhaps one of the most creative dishes that only exist! Almost no rules, no restrictions and no standards. Anything, as long as the principle of cut rolls and rich fillings is respected.
Let your house have many, many "details" for an edible constructor, from which you can make perfect burgers! Inspiration to you and bon appetit!
And for a snack - burger ideas from the Internet:
Vegan burger stuffed with cauliflower
Cheeseburger with a slice of toasted cheese and chips.
The main ingredient of the filling is red beans.
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