{"id":11878,"date":"2017-02-18T08:35:56","date_gmt":"2017-02-18T07:35:56","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=11878"},"modified":"2017-02-18T08:35:56","modified_gmt":"2017-02-18T07:35:56","slug":"burgeri","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2017\/02\/18\/burgeri\/","title":{"rendered":"Burgeri"},"content":{"rendered":"<p>Na Kuhaona radionici chef Berislav Lackovi\u0107 otkrio nam je pripremu slasnih burgera. Od odabira mesa, rezanja i usitnjavanja do priloga i prefinog mlije\u010dnog peciva kojeg, po \u017eelji, mo\u017eete i obojiti. Za ove recepte vrijedi ono \u2013 toplo preporu\u010dujemo.<!--more-->[one_third]<\/p>\n<h4>Za pecivo:<\/h4>\n<p>30 g svje\u017eeg kvasca<br \/>\n400 g glatkog bra\u0161na<br \/>\n2 \u017elice \u0161e\u0107era<br \/>\n1 \u017elica soli<br \/>\n50 g maslaca<br \/>\n2 jaja<br \/>\n1,5 \u017elica mlijeka u prahu ili vrhnja za \u0161lag<br \/>\n<strong>Za premazivanje:<\/strong><br \/>\n1 jaje<br \/>\nsezam<\/p>\n<h4>Za d\u017eem od luka:<\/h4>\n<p>500 g ljubi\u010dastog luka<br \/>\n50 ml ulja<br \/>\n1 \u017elica sme\u0111eg \u0161e\u0107era ili meda<br \/>\n1 \u017elica aceta balsamica<br \/>\n80 ml crnog vina<br \/>\nsol, papar, \u010dili<\/p>\n<h4>Za burgere:<\/h4>\n<p>600 g mljevene june\u0107e vratine<br \/>\n200 g mljevene june\u0107e potrbu\u0161ine<br \/>\nsol, papar<\/p>\n<h4>Za poslu\u017eivanje:<\/h4>\n<p>BBQ umak<br \/>\nzelena salata<br \/>\n100 g cheddar sira<br \/>\nraj\u010dica<br \/>\nkiseli krastavci<br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Priprema<\/h4>\n<p>U malo tople vode pomije\u0161ajte razmrvljeni kvasac uz dodatak \u017eli\u010dice \u0161e\u0107era i malo bra\u0161na. Ostavite na toplom mjestu da se di\u017ee 10-15 minuta.<\/p>\n<p>U bra\u0161no dodajte sol, \u0161e\u0107er, otopljeni maslac, jaja, mlijeko u prahu i mlaku vodu (oko 200 ml). Mije\u0161ajte smjesu elektri\u010dnom mije\u0161alicom dok ne dobijete rahlo tijesto. Po potrebi, dodajte bra\u0161na ili teku\u0107ine. Tijesto stavite u pobra\u0161njenu zdjelu, prekrijte kuhinjskom krpom i ostavite da se di\u017ee sat vremena.<\/p>\n<p>Premijesite tijesto i oblikujte kuglice (svaka oko 100 g te\u017eine). Rasporedite ih na lim prekriven papirom za pe\u010denje, pritisnite rukom povr\u0161ine kuglica tijesta prema dolje i ostavite da se di\u017eu jo\u0161 pola sata. Prema\u017eite ih razmu\u0107enim jajetom i pospite sezamom. Pecite u prethodno zagrijanoj pe\u0107nici na 180\u00b0C 20 minuta.<\/p>\n<p>Za d\u017eem od luka, o\u010distite i na tanke plo\u0161ke nare\u017eite luk. Stavite ga u \u0161iru tavu na zagrijano ulje, dodajte prstohvat soli i, uz povremeno mije\u0161anje, pirjajte 10-tak minuta. Dodajte \u0161e\u0107er, aceto balsamico, vino i nastavite pirjati dodatnih 5 minuta, odnosno dok teku\u0107ina ne ispari. Pred kraj kuhanja luk za\u010dinite po vlastitom ukusu.<\/p>\n<p>Mljeveno meso posolite i popaprite, pa dobro izmije\u0161ajte. Oblikujte burgere (svaki 100 g te\u017eine) i prstima utisnite sredinu burgera kako vam se prilikom pe\u010denja ne bi previ\u0161e stisnuo. Pecite na zagrijanom ulju sa svake strane oko 4 minute na srednje jakoj vatri. Na pe\u010dene buregere stavite \u0161nitu sira kako bi vam se lagano otopila.<\/p>\n<p>Peciva razre\u017eite po pola i svaku stranu prema\u017eite BBQ umakom. Zatim na donju stranu peciva stavite list salate, zatim burger, d\u017eem od luka, narezanu raj\u010dicu ili krastavce i gornju polovicu peciva.<br \/>\n[\/two_third_last]<\/p>\n<p><strong>Poslu\u017eivanje<\/strong><br \/>\nBurgere poslu\u017eite uz pr\u017eene krumpire i pivo.<\/p>\n<p><strong>Savjet<\/strong><br \/>\nUkoliko \u017eelite pecivo u boji, prilikom mije\u0161anja tijesta dodajte 2 \u017eli\u010dice crnila od sipe za crna peciva ili \u00bd \u017eli\u010dice prehrambene boje za crvena peciva.<\/p>\n<p><strong>Vrijeme pripreme<\/strong><br \/>\n2 sata + vrijeme dizanja tijesta<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Na Kuhaona radionici chef Berislav Lackovi\u0107 otkrio nam je pripremu  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":11886,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,27],"tags":[301,302,40,160,63,303,304],"class_list":["post-11878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-izdvojeno","category-recepti","tag-burger","tag-dzem-od-luka","tag-glatko-brasno","tag-junetina","tag-kvasac","tag-pecivo","tag-tako-lako-u-kuhaoni-pripremi-svatko"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11878","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=11878"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11878\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=11878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=11878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=11878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}