Burgers: 300 g ground pork, 1 tsp mustard, 1 Tbsp oil, 1 egg, 1 onion, 1 clove garlic, 80 g bread (without the crust), ground black pepper.
Finely chop onion and garlic. Add to meat with the rest of the ingredients, divide the mass into two equal parts and shape into burgers. Fry them on a teflon pan. Be very gentle to the burgers, they are very fragile.
Sauce: 1 tsp oil, 1-2 Tbsp flour, 3 egg yolks, 200 ml soured milk*, 125 ml water, salt, ground black pepper.
Stir in flour into the water. Heat oil in a small saucepan, then add flour and water and cook on a low heat, stirring continuously with a wooden spoon to prevent it from curdling. Add yolks and soured milk, stir and cook some more and until it thickens. Season to taste with salt and pepper.
*Soured milk is not milk gone bad, as some of the people thought when I published Soured milk cake. It is fermented milk product with a taste somewhere between yogurt and a low fat sour cream.
Note: This is my recipe published in Sale & Pepe Serbian issue for November 2009, in the readers recipes section along with the Spinach Roll.
21 Comments
I have never heard of that sauce but its intriguing!
Smejem se k'o blesava na objasnjenje za sour milk tj. zamišljam facu tog što je pomislio na pokvareno mleko :)Pljeska je majka
I also never have heard of this sauce but I can't wait to give it a try. It sounds rich and mouthwatering!!!
Sounds really good.
Nice picture and recipe!
Marija, the english word for such fermented milk is buttermilk."originally, buttermilk was the liquid left behind after churning butter out of cream; it also refers to a range of fermented milk drinks" – wikipediaIn US is used a lot in the Southern cuisine but I found it in UK and Australian supermarkets as well.Keep up the great work!
Sounds delicious and superb clicks…
very interesting sauce to go with burger! sounds delicious!
@FlyingRoo- Thanks! I looked up a little bit further now and found out that how it's made here in Serbia. Two bacteria are doing fermentation – Streptococcus bulgarikus and Lactobacillus bulgaricus.
I don't know how you do it but your photos are always stunning. I just love them. And of course the burger looks splendid as well ! :))
This looks really really good. Nisrine
This looks really really good. Nisrine
This looks really really good. Nisrine
This looks really really good. Nisrine
I have never heard of soured milk sauce. I really must try. It makes that burger even more appealing!
Marija, you are amazing! Now you get to publish your own recipe in a magazine! I am jealous:)) Kidding. You deserve it!!! This sounds like a delicious recipe. I think I know what you mean by soured milk. In Azerbaijan it is called suzme, and it is strained plain yogurt, with most moisture removed and which is sour to taste:) Is it how it is made in Serbia? Thank you for the recipe. Keep up the good work!
Farida, it's not made that way here. It's made by culturing boiled, then slightly cooled milk. But, as I understood, the same bacteria are doing fermentation, so the taste might me similar.
Oh Marija, this sounds so yummy! I love making my own fermented dairy products!
Oh Marija, I just read your last comment. The reason you boil at first is to pasteurize it's cooled because the beneficial bacteria,Streptococcus bulgarikus and Lactobacillus bulgaricus, can only multiply at a cooler temperature. I use raw milk and skip the boiling part. However, if one is using milk the flavours would most likely be similar. Tangy and Sour, so good!
A lovely recipe! Great combo!Cheers,Rosa
Congratulations on the magazine! That is so awesome : )
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