Today, we’re diving into the vibrant and diverse cuisine of the USA—where traditions from different cultures blend with iconic dishes that have become symbols of the country. From juicy burgers to delicate desserts, let’s cook what Americans truly love.
🍔 Classic American Burger with a Juicy Thick Beef Patty
The cult dish of American cuisine—a juicy beef patty in a soft bun with crisp lettuce, melted cheese, and tangy sauces. Hearty, satisfying, and perfectly balanced in flavor: meat, fat, acidity, and sweetness in every bite.
Ingredients (for 2 burgers):
• Ground beef (20% fat) — 300 g
• Burger buns (brioche or classic) — 2
• Cheddar cheese (sliced) — 4 slices
• Iceberg lettuce leaves — 4
• Tomatoes (large, ripe) — 1
• Red onion (thinly sliced) — ½
• Pickles (sliced into rounds) — 4
• BBQ sauce — 2 tbsp
• Mustard — 1 tbsp
• Mayonnaise — 2 tbsp
• Butter — 20 g
• Salt — to taste
• Black pepper — to taste
• Vegetable oil — for frying
Instructions:
Form the patties: Divide the ground beef into 2 equal portions. Wet your hands with water to prevent sticking, then shape each portion into a round patty about 2 cm thick. Press lightly in the center with your finger—this prevents deformation while frying. Season both sides with salt and pepper. Let sit at room temperature for 10 minutes to evenly distribute the spices.
Fry the patties: Heat a grill pan or cast-iron skillet over medium-high heat. Add vegetable oil and heat until lightly smoking. Place the patties in the pan and fry for 3–4 minutes per side for medium doneness. One minute before done, place a slice of cheese on each patty, cover the pan with a lid to melt the cheese. Doneness is determined by a firm surface when pressed and no pink juice when pierced.
Prep the buns: Slice the buns in half. Heat a skillet over medium heat, melt the butter, and toast the inner sides of the buns until golden (about 1 minute). Watch closely to avoid burning—they should be crispy but soft inside.
Assemble the burgers: Spread a thin layer of mustard and mayonnaise on the bottom bun. Add a lettuce leaf, then the patty with cheese. Top with tomato slices, pickles, and red onion rings. Drizzle with BBQ sauce. Cover with the top bun and press lightly.
Serve: Serve immediately while the patty is hot and the cheese is still melted. Perfect sides include potato wedges or classic American coleslaw.
💡 Fun Fact: The first burger appeared in the U.S. in the late 19th century at a fair in St. Louis. A street cook invented it, serving a meat patty between two slices of bread so visitors could eat on the go. Since then, the burger has become a symbol of American cuisine and fast food.
🐟 Southern Fried Catfish with Cornbread
A traditional dish from the Southern U.S.—a crispy golden crust of cornmeal envelops tender catfish, giving it a rich flavor with a hint of sweetness. Served with fragrant cornbread, which soaks up the sauce and complements the fish perfectly.
Ingredients (for 2 servings):
For the fried catfish:
• Catfish fillet (fresh or frozen) — 400 g
• Cornmeal — 100 g
• All-purpose flour — 50 g
• Smoked paprika — 1 tsp
• Garlic powder — 1 tsp
• Salt — 1 tsp
• Black pepper — ½ tsp
• Egg — 1
• Buttermilk (or kefir) — 100 ml
• Vegetable oil — for frying
For the cornbread:
• Cornmeal — 150 g
• All-purpose flour — 50 g
• Sugar — 1 tbsp
• Baking powder — 1 tsp
• Salt — ½ tsp
• Egg — 1
• Milk — 120 ml
• Melted butter — 30 g
Instructions:
Marinate the fish: Cut the catfish fillet into portions about 2 cm thick. In a deep bowl, mix buttermilk, egg, salt, and black pepper. Add the fish to the marinade and let sit at room temperature for 15 minutes. This gives the meat tenderness and aroma.
Prepare the breading: In a separate bowl, mix cornmeal, flour, smoked paprika, garlic powder, salt, and black pepper. Remove the fish from the marinade, let excess liquid drain, and coat each piece in the breading mix, covering evenly on all sides. Let sit for 5 minutes so the breading "sets."
Fry the fish: Heat a thick-bottomed skillet over medium heat and add vegetable oil to a depth of about 1 cm. When the oil reaches 170°C (test by dipping a wooden stick—bubbles should form around it), place the fish in the pan and fry for 3–4 minutes per side until golden brown. Doneness is determined by a crispy crust and opaque white meat inside. Transfer to a paper towel to drain excess oil.
Make the cornbread: Preheat the oven to 200°C. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk the egg with milk and melted butter. Combine the dry and wet ingredients, stirring until smooth (the batter should be thick like sour cream). Pour into a greased baking dish (20x20 cm) and smooth the surface. Bake for 18–20 minutes until golden and a toothpick comes out clean.
Serve: Cut the cornbread into squares and serve with the fried catfish. For sauce, use classic American rémoulade (mayonnaise with capers, cornichons, and mustard) or simply lemon juice.
💡 Fun Fact: Fried catfish is one of the most popular dishes in the Mississippi Delta, where fishing is a key part of the culture. Traditionally, it’s cooked over an open flame in large skillets and served at family picnics and celebrations.
🍰 New York Cheesecake with Raspberry Sauce
A legendary dessert with a tender, velvety texture and rich creamy flavor that melts in your mouth. A crumbly shortbread crust and thick filling of cream cheese, eggs, and sugar are complemented by a bright raspberry sauce, adding a touch of tartness.
Ingredients (for a 20 cm pan):
For the crust:
• Shortbread cookies (like Maria cookies) — 200 g
• Melted butter — 100 g
• Sugar — 1 tbsp
For the filling:
• Cream cheese (like Philadelphia) — 900 g
• Sugar — 200 g
• Sour cream (20% fat) — 200 g
• Eggs — 3
• Vanilla extract — 1 tsp
• Lemon juice — 1 tbsp
• Cornstarch — 2 tbsp
For the raspberry sauce:
• Fresh or frozen raspberries — 200 g
• Sugar — 50 g
• Lemon juice — 1 tbsp
• Water — 50 ml
Instructions:
Make the crust: Preheat the oven to 160°C. Crush the cookies in a blender or food processor until fine crumbs form. Mix the crumbs with sugar and melted butter until uniform. Press the mixture into a springform pan, distributing evenly on the bottom and tamping down with a spoon or glass. Bake for 10 minutes until lightly golden. Remove from the oven and let cool.
Make the filling: In a large bowl, beat the cream cheese with sugar until smooth. Add sour cream, vanilla extract, and lemon juice, mixing well. Add the eggs one at a time, beating thoroughly after each addition. Stir in the cornstarch until fully dissolved. The batter should be smooth, without lumps.
Bake the cheesecake: Pour the filling over the cooled crust. Place the pan in a deep baking dish and pour hot water into it, reaching halfway up the sides of the pan (this prevents cracking). Bake at 160°C for 50–60 minutes. The cheesecake is done when the edges are set and the center jiggles slightly when the pan is gently shaken.
Cool the dessert: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove the pan and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best) to fully set.
Make the raspberry sauce: In a saucepan, combine raspberries, sugar, lemon juice, and water. Bring to a boil over medium heat and simmer for 5–7 minutes until the raspberries break down. Strain through a sieve to remove seeds. Cool the sauce to room temperature.
Serve: Remove the cheesecake from the fridge and carefully release the sides of the pan. Slice into portions and drizzle with raspberry sauce. Garnish with fresh raspberries or mint.
💡 Fun Fact: New York cheesecake emerged in the 1920s thanks to restaurateur Arnold Reuben, who first added sour cream and cream cheese to the classic recipe. Today, it’s a hallmark of New York cuisine, served in the city’s best restaurants.