Astazi ne aducem aminte de gustul de odinioara al parizerului prajit si il reinterpretam intr-un Vintage ParizBurger. Cu ceva vreme in urma, le povesteam copiilor cu ce mancaruri ne delectam noi cand veneam de la scoala. Aveam un tuci cu untura in care prajeam cativa cartofi si rapid niste oua ochiuri. Cateodata mai aruncam in tuciul incins si cate o felie de parizer. Si cat de bun era pranzul acesta! Da stiu …. o sa spuneti „total nesanatos” … de acord cu voi. Dar, din cand in cand ne mai putem permite o extravaganta, fara a exagera si fara a-l transforma in obisnuinta.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

Pentru burger / For the burger

• 400 grame parizer / 400 grams baloney
• 150 grame fulgi de porumb / 150 grams corn flakes
• 2 oua / 2 eggs
• 3 linguri faina / 3 tablespoons flour
• 1/4 lingurita usturoi granulat / 1/4 teaspoon garlic powder
• 1/4 lingurita ceapa granulata / 1/4 teaspoon onion powder
• 1/4 lingurita paprika dulce / 1/4 teaspoon sweet paprika
• 1/4 lingurita piper / 1/4 teaspoon pepper
• Sare / Salt
• Ulei pentru prajit / Oil for frying

Pentru sos / For the sauce

• 50 grame castraveti murati / 50 grams pickles
• 40 grame ceapa alba / 40 grams onion
• 200 grame maioneza / 200 grams mayonnaise
• 1/4 lingurita zahar / 1/4 teaspoon sugar
• 1/4 lingurita usturoi granulat / 1/4 teaspoon garlic powder
• Sare / Salt

Pentru asamblare / For assembly

• 4 chifle burger / 4 burger buns
• Salata iceberg / Iceberg salad
• Castraveti murati / Pickles

Primul pas este sa pregatim sosul pentru burger. Taiem foarte marunt castravetii murati si ceapa si amestecam cu maioneza si condimentele. Lasam la rece minim 4 ore inainte de servire.

Intr-un bol amestecam faina cu sarea si restul condimentelor si macinam marunt fulgii de porumb. Taiem parizerul in felii groase de un centimetru. Trecem feliile de parizer prin faina, ou batut, fulgi de porumb si din nou ou si fulgi de porumb.

Intr-o tigaie incingem uleiul si prajim burgerul pe ambele parti la foc mic spre mediu, pana se rumeneste frumos.

Incalzim chiflele si asezam pe prima jumatate cate o lingura de sos, salata iceberg, burger, o lingura de sos, castraveti murati si acoperim cu a doua jumatate de chifla.

Servim alaturi de cartofi prajiti si extra sos.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta de Vintage ParizBurger va recomand sa incercati si un Steak Burger, un Burger cu somon sau un Burger cu ciuperci Portobello.

Vintage ParizBurger

Today we enjoy the old taste of the fried baloney and reinterpret it in a Vintage ParizBurger. Some time ago, I was telling the children what foods we enjoyed when we came home from school. I had a pan with lard in which I fried some potatoes and quickly some fried eggs. Sometimes we also throw a slice of baloney into the hot pot. And how good was this lunch! Yes, I know …. you will say „totally unhealthy” … I agree with you. But, from time to time we can afford an extravagance, without exaggerating, without turning it into a habit.

The first step is to prepare the burger sauce. Cut the pickes and onions very small and mix with mayonnaise and the other ingredients. Leave to cool for at least 4 hours before serving.

In a bowl, mix the flour with salt and the rest of the spices and grind the corn flakes. Cut the baloney into one centimeter thick slices. Pass the slices of baloney through flour, beaten egg, corn flakes and again egg and corn flakes.

In a pan, heat the oil and fry the burger on both sides on low to medium heat, until it is nicely browned.

Heat the buns and place a spoonful of sauce, iceberg lettuce, burger, one spoonful of sauce, pickled cucumbers on the first half and cover with the second half of the bun.

Serve with fried potatoes and extra sauce.

You can find the video details of the recipe here.

If you liked the Vintage ParizBurger recipe, I recommend you also try a Steak Burger, a Salmon Burger or a Portobello Mushroom Burger.

ENJOY OUR RIDE!

• Perfect Wedges
• Salata de cartofi cu caracatita
• Unde mancam cei mai buni burgeri in … Brasov – KronBurger
• Toast Gourmet Breakfast
• Vinete Ratatouille gratinate