Burgers by Oleg Petrichenko

PHOTO by Sergey Leontiev / eda.ru
Five popular burgers from Cheapside Restaurant

Russians’ love for American burgers is actually quite understandable: a burger is basically a sandwich with a meat patty, which was a true staple of Soviet cuisine.

We invited Oleg Petrichenko, the Head Chef from Cheapside Restaurant who specializes in burgers, to our editor’s kitchen.

We found out about the way he makes burgers from beef, mutton, rabbit and shrimp – and which sauces and garnishes go best with each. In his restaurant, Oleg uses a josper oven to cook his burgers. In our kitchen, we used a grill pan.

And here is a little secret: instead of using beef fat, use beef bone marrow. It tastes so much better.

Updike Burger

Updike

Of course, this is a rabbit burger. In John Updike’s novels, the rabbit ran, came back, became rich and settled down.

Rabbit burger is absolutely great with a glass of dark beer.

Updike Burger

Ingredients
4 servings
rabbit fillets350 g
thick cream, 33% fat100 ml
mayonnaise50 g
ketchup50 g
mustard30 g
Worcestershire sauce10 g
lettuce40 g
mozzarella50 g
tomato1
cucumber1
lime juice1 tsp
extra virgin olive oil1 tsp
stalk dill1
vegetable oil1 tbsp
hamburger buns4
saltto taste
ground black pepper to taste
Preparation55 minutes
1

Mince the rabbit fillets. Add cream. Mix and pound well. Set aside in the fridge for 30 minutes.

2

For the dressing, blend mayonnaise, ketchup, mustard and Worcestershire sauce until smooth.

3

Roughly chop the lettuce, mix with dressing.

4

Shape the meat patties. Fry each side in vegetable oil for 2½ minutes. After turning over, add salt and pepper and cover with slices of mozzarella.

5

Cut the cucumbers lengthwise, add lime juice, olive oil and finely chopped dill. Sprinkle with salt.

6

Cut hamburger buns in half. Place lettuce leaves and dressing on the lower half. Then place the patties and tomato slices. Cover with the top of the bun. Serve the cucumbers separately.

Bubba Burger

Bubba

For Caesar dressing, whisk 40 g of Dijon mustard and five egg yolks. While whisking, gradually add 90 ml of cold olive oil. When the dressing is smooth, add 35 g crushed anchovies, 35 ml lemon juice or white wine vinegar and 20 g grated parmesan.

At Cheapside, this burger is served wrapped in a reprint of The Honolulu Tribune, but you can use any other newspaper.

Bubba Burger

Ingredients
4 servings
king shrimp600 g
panko 100 g
lettuce50 g
Caesar dressing90 ml
vegetable oil1 tbsp
tomato1
hamburger buns4
saltto taste
ground plack pepperto taste
Preparation25 minutes
1

Roughly chop half of the shrimp. Mince the rest. Combine, mix and pound.

2

Shape the patties, sprinkle with panko and fry on both sides in vegetable oil for 2½ minutes. Add salt and pepper after turning the patties over.

3

Chop the lettuce, mix with the dressing and place on the lower half of the hamburger buns. Place the shrimp patties on top, cover with tomato slices. Spread the sauce on the top of the bread bun and cover the hamburger.

Balibey Burger

Balibey

Balibey is a character from the Turkish TV series, Magnificent Century. He is just as stunning as this mutton burger.

Whether you need to serve your hamburgers whole or halved depends on the size of your mouth and appetite.

Balibey Burger

Ingredients
4 servings
mutton280 g
lettuce40 g
beef fat120 g
red onions40 g
tomatoes320 g
mayonnaise40 g
paprika paste8 g
white onions25 g
potatoes100 g
frying oil300 ml
vegetable oil1½ tbsp
cilantro, fresh10 g
Fol Epi50 g
hamburger buns4
saltto taste
ground black pepperto taste
Preparation1 hour 10 minutes
1

Mince the mutton and beef fat. Mix and pound well. Set aside in the fridge for 30 minutes.

2

For the dressing, grill a medium-sized tomato and bell peppers at 200°C (392°F) for 15-20 minutes. (You will really only need 40 g of each, but it’s easier to grill them whole.) Fry the chopped onions. Peel the grilled tomatoes and peppers and blend with the fried onions.

3

Grate the cheese and mix with mayonnaise and paprika paste. Cut the potatoes into thin strips and fry in vegetable oil.

4

Shape the meat patties. Fry each side in vegetable oil for 2½ minutes. After turning over, add salt, pepper and fried cheese mixture.

5

Cut the hamburger buns in half. Place the dressing on the bottom, cover with lettuce leaves, then place the meat patties. Add rings of red onions, the remaining tomatoes and cilantro. Serve the potatoes separately.

Popeye Burger

Poppaye

The name of the recipe refers to Sailor Popeye, the world’s most famous spinach lover. However, this burger has more kohlrabi than spinach. Little is known about Popeye’s relationship with kohlrabi.

If you toast or lightly char the halved bread buns, this burger will taste even better.

Popeye Burger

Ingredients
4 servings
beef280 g
beef fat120 g
kohlrabi250 g
extra virgin olive oil100 ml
lime juice65 ml
wasabi sprouts40 g
mirin sauce40 ml
spinach leaves40 g
vegetable oil 1 tbsp
hamburger buns4
saltto taste
ground black pepperto taste
Preparation1 hour
1

Mince the beef and beef fat. Mix and pound well, so that the mince is well oxygenated. Set aside in the fridge for 30 minutes.

2

Cut the kohlrabi into thin strips. For dressing, mix olive oil, chopped wasabi sprouts, lime juice and mirin sauce.

3

Shape the patties. For medium, fry each side in vegetable oil for 2½ minutes. After turning over, add salt, pepper. For medium rare, 2 minutes on each side is enough time.

4

Cut the hamburger buns in half. Place the spinach leaves on the bottom, top up with the kohlrabi and wasabi dressing. Add the top half of the bun.

Ripper Burger

Ripper

Chipotle paste can be substituted with paprika paste or hot sauce, and it is ok if you cook the potatoes in water instead of butter. However, they are more delicious when cooked in butter.

Iceberg lettuce can, of course, be substituted with regular hamburger buns.

Ripper Burger

Ingredients
4 servings
beef420 g
beef fat180 g
bunches Iceberg lettuce2
tomatoes160 g
red onions40 g
cilantro, fresh10 g
gherkins40 g
Fol Epi40 g
Chipotle paste30 g
mayonnaise50 g
ketchup40 g
potatoes400 g
butter400 g
frying oil 400 ml
vegetable oil2 tbsp
garlic cloves 2
stalk rosemary1
saltto taste
ground black pepperto taste
Preparation1 hour 10 minutes
1

Mince the beef and beef fat. Mix and pound well, so that the mince is well oxygenated. Set aside in the fridge for 30 minutes.

2

For dressing, blend Chipotle paste, mayonnaise, ketchup and finely chopped cilantro (20 g) until smooth.

3

Melt the butter and use it to cook unpeeled potatoes for approximately 10 minutes at medium heat. Afterward, deep fry the potatoes until the crust is golden. Cut in quarters and fry in vegetable oil, adding rosemary and garlic. Add salt and pepper.

4

Shape the meat patties. Fry each side in vegetable oil for 2½ minutes. After turning over, add salt and pepper and cover with slices of cheese.

5

Cut Iceberg lettuce into quarters. Spread the hot sauce over four lettuce quarters and place the patties on top. Place chopped cucumbers, tomatoes, onions and cilantro on the remaining four quarters.