A recipe for liver burger from beef liver. Recommendations for cooking, photos

Hepatic cutlets are not only a very tasty and flavorful dish, but also a very useful product. As you know, beef liver contains a lot of iron and other minerals and vitamins. This ingredient raises hemoglobin and treats anemia.

From such an offal you can make goulash, bake pies and prepare other dishes. But most often to consume this ingredient, cooks use a recipe for liver chops. Of the beef liver, they are very delicious and aromatic. Today we will talk about several ways of preparing such products.

Step-by-step recipe for liver burger from beef liver

You can see the photo of this dish in this article.

There are several options for making cutlets from beef offal. The most popular is the one in which semolina is used.

So how to implement a recipe for liver burger with beef liver? For this you need to purchase:

• Beef liver fresh - 500-600 g;
• Milk fresh fat - 250 ml to soak the liver and about 100 ml for the base;
• Egg of chicken - 1 large piece;
• Salt sea, pepper crushed - to your liking;
• Semolina - about 2 large spoons (add at discretion);
• Vegetable oil - for frying products.

Step by step processing of by-product

A recipe for hepatic cutlets from beef liver should be known to every mistress. After all, this dish can be cooked not only for a family dinner, but also for a festive dinner.

First you need to process the by-product. The liver is thoroughly cleaned, removing the ducts and other inedible films. After that, it is cut into large pieces, spread in a deep bowl and poured with fresh fatty milk. In this form, the leaf is kept for half an hour. This is necessary in order for the beef liver to lose its bitterness, become tender and as soft as possible.

Preparation of the base from the liver

Hepatic liverball cutlets , the recipe of which we are considering, are prepared quite quickly. Once the by-product is soaked in milk, it is spread into the blender bowl and thoroughly ground into a homogeneous mass. Next to the resulting gruel add the chicken egg, salt and pepper to taste. Also, a little milk is poured into the liver test and sprinkled with semolina.

Mixing the components, they are left for one-fourth of an hour. During this time, semolina should slightly swell, making the dough thicker and more viscous.

How to fry the cutlets on the stove?

The recipe for liver burger liver cutlets requires the use of a thick cast-iron frying pan. It is put on fire, and then strongly heated. Lubricating the dishes with a small amount of oil (sunflower), in it alternately spread the viscous dough, using a tablespoon.

Fry the liver patties in exactly the same way as regular pancakes. After reddening the bottom of the product turn over the spatula and cook some more time. Then they spread it on a plate, and a new batch of fritters is placed in a frying pan.

Serving cutlets for dinner

Now you know the recipe for liver burger from beef liver. Once all the pancakes have browned and become tender, they are immediately served to the table.

For a more delicious dish, cutlets are made separately. To do this, freshly crushed fresh herbs are mixed with grated garlic and mayonnaise. Also, pancakes can be served in a sauce in the form of fried onions and carrots.

Recipe for liver burger with beef liver with oatmeal

As mentioned above, there are many options for preparing the dish in question. The most popular was presented at the beginning of the article. However, some cooks prefer to make such cutlets not with semolina, but with oatmeal. For this we need:

• Milk fresh fat - 250 ml to soak the liver and about 100 ml for the base;
• Salt sea, pepper crushed - to your liking;
• Egg of chicken - 1 large piece;
• Herculean flakes - about 3 large spoons (add at discretion);
• Vegetable oil - for frying products;
• Fresh beef liver - 500-600 g.

Cooking method

This dish is made exactly as described above. However, after grinding the by-product with a blender, in addition to eggs, milk and spices, flakes of gluten are added to it. To make them swell well and make the dough thicker, the ingredients are thoroughly hindered and left in the refrigerator for 40-60 minutes.

After a while, the base is fried in a heated frying pan with the addition of oil.

Such pancakes are more lush and dense than with semolina.

We make liver cutlets with rice

The recipe for hepatic liver-beef liver cutlets with rice is less popular than a similar dish with a mango or flakes of cereal. This is due, first of all, to the fact that it takes a little longer to create such pancakes.

So, to implement the recipe in question we will need:

• Egg of chicken - 1 large piece;
• Milk fresh fat - 250 ml to soak the liver and about 100 ml for the base;
• Salt sea, pepper crushed - to your liking;
• Rice round or long - about 4 large spoons (add at discretion);
• Vegetable oil - for frying products;
• Fresh beef liver - 500-600 g.

Cooking process

While the processed beef liver is soaked in milk, you should start preparing rice. It is pre-sorted, thoroughly washed in cold water, and then boiled until ready in slightly salted water. As soon as the croup becomes soft, it is discarded in a sieve and thoroughly washed again.

Having deprived boiled rice of all moisture, it is added to the hepatic mass together with the egg, milk and spices. After mixing the ingredients, they are fried in a frying pan using oil.

According to the opinion of culinary experts, this dish is more nutritious and nutritious than the previous two. Moreover, ricotta cutlets have a larger volume and special tenderness. They can be served to the table and in the form of snacks, and as a self-served hot dish with some kind of sauce and greens.

Cooking recommendations

In this article, you have been presented several ways to make delicious cutlets from beef liver easily and quickly. It should be noted that this is not the only recipes of the mentioned dish. So to get more flavored pancakes in the dough from the by-product, it is often added crushed onion, onion, grated carrot and other ingredients on a small grater.

For the splendor and softness of the cutlets in the base, you can also pour a little baking soda (one small snip).