Burgers, my love

Burgers…like Heaven in a bun.  Burger_6
You don’t need manners, just lots of napkins …if you’re just like me and you turn into a piggy the moment you took your first bite.

Dig in!


You’ll need:

  • Beefsteak-700g
  • Fat pork meat – 300g
  • Beef heart(if you’re feeling bold) -200g
  • Spices:  you can play as you like. I’ve put thyme, salt and pepper
  • Beer, again, if you want you can put about 100 ml
  • Sesame buns or any other bun you like
  • Lettuce of your choice
  • Onion rings
  • Pickled gherkins
  • Tomatoes
  • Cheese cheddar
  • Bacon
  • Ketchup
  • Mayo

On the side:  Potato Wedges


You’ll have to grind* and season your meat (salt, pepper, thyme and beer)  form cm thick patties that are about the size of the back of your hand, also keeping in mind the size of your bun. Throw the patties on the grill for about 4 to 5 minutes on each side. If you like yours well done keep `em more, about 6-7 minute.

*You can ask the butcher to grind the meat for you.

Meanwhile, take a few slices of bacon and throw them into a screaming hot pan and let it crisp up without adding any oil. When they’re done, crispy and gorgeous put `em on a piece of papper towel.
I like my bun toasted so i squize it on the grill just before my patties are done. Along with the bun I put the cheese on top of the patties so that can melt and be beautiful.

Ok, let’s put together these babies. To me, the perfect burger has a mayo base, lettuce, tomato, onion ring, the beautiful patty, pickles, a bit of ketchup on top and I forget about  good manners.

The perfect company to this burger, in my humble opinion, are the beautiful potato wedges, very easy to make.

You take one or two potatoes per person, you slice them into wedges (doh!) and you throw them in salted boiling water for about 3 to 5 minute depending on how many potatoes you have. Leave `em to cool for about 20 minutes and then you fry `em until they’re golden and gorgeous, crispy on the outside and fluffy on the inside.

There’s no doubt that this wonders were made to be shared with your loved ones.





  Text: Simona Stinga
Cook: Petrica Ghita & Simona Stinga
Foto: Ionela Stoica



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