{"id":1131,"date":"2026-04-28T05:37:37","date_gmt":"2026-04-28T05:37:37","guid":{"rendered":"https:\/\/domadom.net\/?p=1131"},"modified":"2026-04-28T05:37:42","modified_gmt":"2026-04-28T05:37:42","slug":"juraj-grabaric-jgrilla-burger-grill","status":"publish","type":"post","link":"https:\/\/domadom.net\/?p=1131","title":{"rendered":"Juraj Grabari\u0107 &#8220;JGrilla&#8221; &#8211; Burger grill"},"content":{"rendered":"\n<p><a href=\"https:\/\/www.jutarnji.hr\/dobrahrana\/recepti\/majstor-od-rostilja-s-nama-je-podijelio-recept-za-najslasniji-burger-koji-mozete-zamisliti-15245447\">https:\/\/www.jutarnji.hr\/dobrahrana\/recepti\/majstor-od-rostilja-s-nama-je-podijelio-recept-za-najslasniji-burger-koji-mozete-zamisliti-15245447<\/a><\/p>\n\n\n\n<p><strong>Trebat \u0107e vam:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100-120 g mljevenog mesa u obliku pljeskavice<\/li>\n\n\n\n<li>80-110 g brioche peciva<\/li>\n\n\n\n<li>zelena salata (kristalka, puterica,\u2026)<\/li>\n\n\n\n<li>1-2 listi\u0107a cheddara<\/li>\n\n\n\n<li>1-2 \u0161nite raj\u010dice<\/li>\n\n\n\n<li>ukiseljeni luk ili krastavci<\/li>\n\n\n\n<li>hrskava slanina<\/li>\n<\/ul>\n\n\n\n<p><strong>Za umak:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ke\u010dap<\/li>\n\n\n\n<li>majoneza<\/li>\n\n\n\n<li>senf<\/li>\n\n\n\n<li>limun<\/li>\n\n\n\n<li>naribani \u0111umbir<\/li>\n<\/ul>\n\n\n\n<p><strong>Priprema:<\/strong><\/p>\n\n\n\n<p>Pripremite umak postepeno mije\u0161aju\u0107i ke\u010dap, majonezu, senf, limun i naribani \u0111umbir tako da dobijete umak \u010dija vam kiselina odgovara, a da je dovoljno gladak i kremast. Nare\u017eite i pripremite za slaganje burgera raj\u010dicu i salatu koju je najbolje narezati na trakice. \u0160pek nare\u017eite na trake pa popr\u017eite kratko na ro\u0161tilju, a zatim ga prebacite na kuhinjski papir i pustite da se ohladi i postane hrskaviji.&nbsp;<\/p>\n\n\n\n<p>Pecite meso na re\u0161etki na vatri srednje ja\u010dine uz redovito okretanje. Provjerite je li meso gotovo pritiskom, kao i kod \u0107evapa. Ono ne smije biti mekano, nego ipak treba pru\u017eati otpor. Mjerite li unutarnju temperaturu mesa, ona mora dose\u0107i 70\u00b0C. Pri kraju dodajte cheddar na meso da se dodatno otopi. Razre\u017eite brioche i prema\u017eite dijelove umakom te ih stavite na re\u0161etku da se kratko zapeku. Time se dodatno omek\u0161ava pecivo te ono dobije jo\u0161 bolji okus. Sla\u017eite burger tako da na donji dio peciva stavite zelenu salatu, kri\u0161ke raj\u010dice, zatim meso s cheddarom, a potom \u0161pek te na kraju neki izvor kiseline, bilo krastavce ili ukiseljeni luk.<\/p>\n\n\n\n<p><strong>SAVJET!<\/strong><\/p>\n\n\n\n<p>Ve\u0107inom je idealno pecivo od 90 grama, no pri odabiru veliku ulogu igra koliko meso tijekom termi\u010dke obrade kalira, odnosno koliko \u0107e se stisnuti. Bilo bi dobro da promjer peciva i mesa odgovaraju kako bi burger bilo jednostavno jesti. Umjesto slanine, kao element hrskavosti uvijek mo\u017eete koristiti pr\u017eeni luk.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>https:\/\/www.jutarnji.hr\/dobrahrana\/recepti\/majstor-od-rostilja-s-nama-je-podijelio-recept-za-najslasniji-burger-koji-mozete-zamisliti-15245447 Trebat \u0107e vam: Za umak: Priprema: Pripremite umak postepeno mije\u0161aju\u0107i ke\u010dap, majonezu, senf, limun i naribani \u0111umbir tako da dobijete umak \u010dija vam kiselina odgovara, a da je dovoljno gladak i kremast. Nare\u017eite i pripremite za slaganje burgera raj\u010dicu i salatu koju je najbolje narezati na trakice. \u0160pek nare\u017eite na trake pa popr\u017eite kratko [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1131","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6IZlK-if","_links":{"self":[{"href":"https:\/\/domadom.net\/index.php?rest_route=\/wp\/v2\/posts\/1131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domadom.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/domadom.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/domadom.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/domadom.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1131"}],"version-history":[{"count":1,"href":"https:\/\/domadom.net\/index.php?rest_route=\/wp\/v2\/posts\/1131\/revisions"}],"predecessor-version":[{"id":1132,"href":"https:\/\/domadom.net\/index.php?rest_route=\/wp\/v2\/posts\/1131\/revisions\/1132"}],"wp:attachment":[{"href":"https:\/\/domadom.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/domadom.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domadom.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}