Hamburger
Description
The recipe won't take much time. You can use any meat; I make the ground meat from beef. Instead of a bun, you can use pita or lavash. This sauce is very tasty with pasta or noodles. Such a simple, fast, and versatile recipe. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Spread the ground meat on a dry skillet and set the heat above medium. The meat should start releasing water, but it should not start frying. It should change color; then transfer it to a separate container.
- 2
Step 2
2. Dice the onion; it doesn't need to be too fine. After you've transferred the ground meat, put the onion in a skillet, having first added some sunflower oil to it.
- 3
Step 3
3. As soon as the onion has softened but is not yet golden, add the dry garlic and then the carrot. Grate the carrot on a fine grater. Braise over low heat until the carrot is done, watching to make sure the onion does not burn.
- 4
Step 4
4. After 5 minutes, add salt (1 tsp.) and pepper. Then add ketchup or tomato sauce and a spoonful of mustard.
- 5
Step 5
5. After a few minutes, pour half of the tomato juice (or grated fresh tomatoes without skins) into the pan and let simmer.
- 6
Step 6
6. I add homemade adjika to the sauce. If you don’t have any, finely dice bell pepper, add a teaspoon of sugar, a teaspoon of apple cider vinegar, and ground red pepper (or hot chili pepper if you prefer that).
- 7
Step 7
7. When the sauce has simmered a little, add the ground meat, mix, and simmer over low heat until the meat is cooked through (about 15–20 minutes). You should end up with a thick mixture that holds its shape slightly.
- 8
Step 8
8. Cut the hamburger bun almost all the way through, and flatten the center with your fingers. To make it crispy, toast it in the oven. Spoon the meat inside; you should end up with a big, hearty lunch. Serve with fresh vegetables—it tastes better that way.