{"id":462,"date":"2019-01-14T18:08:32","date_gmt":"2019-01-14T17:08:32","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=462"},"modified":"2025-11-08T16:51:52","modified_gmt":"2025-11-08T15:51:52","slug":"hamburger-so-zlatou-nivou-karamelizovanou-cibulou-a-susenym-kecupom","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/hamburger-so-zlatou-nivou-karamelizovanou-cibulou-a-susenym-kecupom\/","title":{"rendered":"Hamburger so zlatou Nivou, karamelizovanou cibu\u013eou a su\u0161en\u00fdm ke\u010dupom"},"content":{"rendered":"<p>Tento hamburger je v\u00fdborn\u00e1 alternat\u00edva ku <a href=\"https:\/\/www.lukulia.sk\/magazin\/klasicky-hamburger\/\">klasick\u00e9mu hamburgeru<\/a>. Sn\u00fabi sa v \u0148om v\u00fdrazn\u00e1 chu\u0165 a slanos\u0165 plesiv\u00e9ho syra so sladkos\u0165ou karamelizovanej cibu\u013eky ako sprievod ku \u0161\u0165avnatej hov\u00e4dzine.\u00a0Ako zauj\u00edmavos\u0165 v tomto recepte pou\u017eijem su\u0161en\u00fd ke\u010dup alebo, ako sa to \u010dasto ozna\u010duje v angli\u010dtine, ke\u010dupov\u00fa ko\u017eu (ketchup leather). Je to ke\u010dup pomaly vysu\u0161en\u00fd v r\u00fare a narezan\u00fd na pl\u00e1tky podobne ako taven\u00fd syr. Pod\u013ea \u013eud\u00ed, ktor\u00ed tento sp\u00f4sob pod\u00e1vania vymysleli, rie\u0161i ke\u010dupov\u00e1 ko\u017ea &#8220;probl\u00e9m&#8221; s rozmo\u010denou \u017eem\u013eou. Teda burger si ob\u010das d\u00e1vam,\u00a0ale nevedel som, \u017ee tak\u00fdto probl\u00e9m existuje. A asi nie som jedin\u00fd. V <a href=\"https:\/\/www.theatlantic.com\/technology\/archive\/2015\/11\/burgers-arent-broken\/416727\/\">tomto \u010dl\u00e1nku<\/a> si m\u00f4\u017eete pre\u010d\u00edta\u0165, \u010do tak\u00e9to umel\u00e9 vytv\u00e1ranie &#8220;probl\u00e9mov&#8221; hovor\u00ed o na\u0161ej civiliz\u00e1ci\u00ed. Aj ke\u010f my na Slovensku v tak\u00fdchto blbostiach e\u0161te asi nie sme tak \u010faleko (aspo\u0148 v to d\u00fafam). V ka\u017edom pr\u00edpade je tak\u00e1to pr\u00edprava ur\u010dite zauj\u00edmav\u00e1 zmena, \u010di u\u017e rie\u0161i nejak\u00fd\u00a0ten probl\u00e9m alebo nie. Tak pre\u010do to nevysk\u00fa\u0161a\u0165?<\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/stilton_cheese_burger.jpg\"><img loading=\"lazy\" class=\"aligncenter wp-image-486 size-full\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/stilton_cheese_burger.jpg\" alt=\"Hamburger so zlatou Nivou, karamelizovanou cibu\u013eou a su\u0161en\u00fdm ke\u010dupom\" width=\"738\" height=\"511\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/stilton_cheese_burger.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/stilton_cheese_burger-300x208.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/stilton_cheese_burger-217x150.jpg 217w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/stilton_cheese_burger-150x104.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><\/p>\n<h3>Recept pre dve osoby<\/h3>\n<ul>\n<li>jedna ve\u013ek\u00e1 alebo dve stredn\u00e9 cibule<\/li>\n<li>2 ly\u017eice hned\u00e9ho cukru<\/li>\n<li>2 ly\u017eice balzamikov\u00e9ho octu<\/li>\n<li>so\u013e, \u010dierne korenie<\/li>\n<\/ul>\n<ul>\n<li>ke\u010dup<\/li>\n<\/ul>\n<ul>\n<li>300 a\u017e 500 gramov mletej hov\u00e4dziny, 150 a\u017e 250 gramov na porciu<\/li>\n<li>asi 100g zlatej Nivy alebo in\u00e9ho syra modrou ples\u0148ou (Stilton, Gorgonzola, Roquefort &#8230;)<\/li>\n<li>majon\u00e9za<\/li>\n<li>paradajky<\/li>\n<li>\u013eadov\u00fd \u0161al\u00e1t<\/li>\n<li>maslo<\/li>\n<li>dve \u017eemle<\/li>\n<li>so\u013e, \u010dierne korenie<\/li>\n<\/ul>\n<p>Pek\u00e1\u010d vystelieme papierom na pe\u010denie. Ale ak m\u00e1te silik\u00f3nov\u00fa podlo\u017eku na pe\u010denie, pou\u017eite t\u00fa. Papier na pe\u010denie toti\u017e od ke\u010dupu trocha zvlhne a zvln\u00ed sa.\u00a0Ale je to len kozmetick\u00e1 vec, v z\u00e1sade to nevad\u00ed. Na\u0148 nanesieme vrstvu ke\u010dupu hrub\u00fa asi 2 milimetre.\u00a0 Plochu ke\u010dupu vol\u00edme, tak aby plocha bola dostato\u010dn\u00e1 na dve \u017eemle. Su\u0161\u00edme v r\u00fare pri teplote asi 70 stup\u0148ov. Trv\u00e1 to hodinu a pol a\u017e dve a pol hodiny, tak\u017ee to treba sledova\u0165. Po usu\u0161en\u00ed ke\u010dup stiahneme z papiera na pe\u010denie a nare\u017eeme na pl\u00e1tky.<\/p>\n<p>Pod\u013ea receptu na <a title=\"Reli\u0161 z karamelizovanej cibu\u013eky\" href=\"https:\/\/www.lukulia.sk\/magazin\/relis-z-karamelizovanej-cibulky\/\">reli\u0161 z karamelizovanej cibu\u013eky<\/a> si z cibule, hned\u00e9ho cukru, octu, soli a \u010dierneho korenia priprav\u00edme reli\u0161. Cibu\u013eu v tomto pr\u00edpade kr\u00e1jame na mesia\u010diky.\u00a0Takto n\u00e1m bude reli\u0161 na hamburgeri lep\u0161ie dr\u017ea\u0165, ako keby bola cibu\u013ea nakr\u00e1jan\u00e1 na kocky. Reli\u0161 si m\u00f4\u017eeme k\u013eudne pripravi\u0165 aj de\u0148, dva dopredu, ulo\u017ei\u0165 v chladni\u010dke a pred pridan\u00edm na hamburger ho na miernom ohni zohrejeme.<\/p>\n<p>M\u00e4so osol\u00edme a okoren\u00edme. Z\u013eahka premiesime a tvarujeme karbon\u00e1tky hrub\u00e9 asi 2 cm. Grilujeme alebo pe\u010dieme na panvici z ka\u017edej strany po 5 min\u00fat. Po oto\u010den\u00ed na druh\u00fa stranu pouklad\u00e1me na karbon\u00e1tky nieko\u013eko hrudiek syra. P\u00e1r pozn\u00e1mok k ochucovaniu a pe\u010deniu hamburgerov si m\u00f4\u017eete pre\u010d\u00edta\u0165 v na\u0161om recepte na <a title=\"Klasick\u00fd hamburger\" href=\"https:\/\/www.lukulia.sk\/magazin\/klasicky-hamburger\/\">klasick\u00fd hamburger<\/a>. Medzit\u00fdm, ako sa hamburger pe\u010die, rozre\u017eeme \u017eemle a obe\u00a0ich polovice natrieme maslom. Opek\u00e1me na panvici do chrumkava. Nech\u00e1me ich trochu vychladn\u00fa\u0165. Spodn\u00fa polovicu natrieme tat\u00e1rskou om\u00e1\u010dkou, na ktor\u00fa polo\u017e\u00edme listy \u013eadov\u00e9ho \u0161al\u00e1tu (alebo ho m\u00f4\u017eeme nakr\u00e1ja\u0165 na pr\u00fa\u017eky). Na \u0161al\u00e1t polo\u017e\u00edme pl\u00e1tky paradajok. Po dope\u010den\u00ed karbon\u00e1tky vyberieme a nech\u00e1me ich nieko\u013eko min\u00fat odst\u00e1\u0165, aby sa rozlo\u017eili \u0161\u0165avy. Potom hamburger dokon\u010d\u00edme polo\u017een\u00edm su\u0161en\u00e9ho ke\u010dupu, karbon\u00e1tky so syrom a cibu\u013eov\u00e9ho reli\u0161u. Hne\u010f pod\u00e1vame.<\/p>\n<p>K tomuto hamburgeru sa v\u00fdborne hodia silnej\u0161ie imperi\u00e1lne stouty a baltick\u00e9 portre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tento hamburger je v\u00fdborn\u00e1 alternat\u00edva ku klasick\u00e9mu hamburgeru. Sn\u00fabi sa v \u0148om v\u00fdrazn\u00e1 chu\u0165 a slanos\u0165 plesiv\u00e9ho syra so sladkos\u0165ou karamelizovanej cibu\u013eky ako sprievod ku \u0161\u0165avnatej hov\u00e4dzine.\u00a0Ako zauj\u00edmavos\u0165 v tomto recepte pou\u017eijem su\u0161en\u00fd ke\u010dup alebo, ako sa to \u010dasto ozna\u010duje v angli\u010dtine, ke\u010dupov\u00fa ko\u017eu (ketchup leather). Je to ke\u010dup pomaly vysu\u0161en\u00fd v r\u00fare a narezan\u00fd na pl\u00e1tky podobne ako taven\u00fd syr. Pod\u013ea \u013eud\u00ed, ktor\u00ed tento sp\u00f4sob pod\u00e1vania vymysleli, rie\u0161i ke\u010dupov\u00e1 ko\u017ea &#8220;probl\u00e9m&#8221; s rozmo\u010denou \u017eem\u013eou.\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/hamburger-so-zlatou-nivou-karamelizovanou-cibulou-a-susenym-kecupom\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":486,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[157,25,23,15,13,14],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/462"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=462"}],"version-history":[{"count":12,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/462\/revisions"}],"predecessor-version":[{"id":596,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/462\/revisions\/596"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/486"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}