The present invention relates to the food industry, to a food dish and more specifically to a burger.

In general, a burger is a food dish comprising two halves of a sliced bun with any kind of a food filling between them, for example the food filling may be a layer of ketchup sauce and/or a lettuce leaf and/or a fried minced patty and/or a slice of cheese and/or a fried minced fish patty, etc. A burger with a fried minced meat patty is a hamburger, a burger with a fried minced fish patty is a fishburger, a burger with a fried minced meat patty and slices of cheese is a cheeseburger, the same with a chicken patty is a chickenburger, etc.

But in the following we will consider a burger comprising a patty, e.g. a flatten form cutlet made of, for example, minced meat or minced fish, or finely chopped cheese or seafood or vegetables, etc.

Such a burger, in one form or another, is widely known and it is a bread bun comprising the lower part of the bread bun and the upper part of the bread bun, and a patty located between the lower part and the upper part of the bread bun.

Typically, the patty in this burger is shaped like an entire disc, i.e. a low cylinder. Sometimes in fish burgers, the patty is given the shape of a low entire regular prism with a square or hexagon at the base in most cases.

All such traditionally designed burgers have one unfortunate disadvantage, and that is the limited ability to use paste-like and/or small sized food items and/or finely chopped food items such as finely chopped mixed salad, small sized vegetables or fruits, grated cheese or small pieces of fish or meat or ham, etc., as burger food fillings. In other words, my point is that if you put the aforementioned food fillings between the parts of the bun and the patty in a traditionally designed burger, they, without the addition of food bonding ingredients, will not stick to the "body" of the burger for a long time. And in the process of eating the burger, at the first press at the burger, this kind of food filling will come out of the burger and will stain the area of the eater's mouth, fall on his clothes, etc., which is very unpleasant for the eater. And this is not only a problem for the eater, but also for the burger manufacturer, since the design of the traditional burger limits the manufacturer in offering the eater new burgers with the aforementioned food fillings. The present invention is based on the task of creating a burger of a new design in which the above-described disadvantage would be practically eliminated.

The technical result of the claimed invention is to create a eater-friendly burger, the design of which allows increasing quantity and variety of food fillings in the burger, for example - finely chopped mixed salads and/or small sized vegetables or fruits and/or finely chopped vegetables or fruits and/or grated cheese and/or small slices of fish or seafood and/or meat and/or ham, etc.

The said technical result is achieved due to the fact that in a burger containing a bread bun comprising a lower part of the bread bun and a upper part of the bread bun, and a patty located between the lower and upper parts of the bread bun, the patty has a ring shape and in its central part a hole is formed, at that said hole is filled with a food filling.

In other words, I propose a burger of a new design, the novelty of which lies in the fact that a patty is made ring-shaped, and a hole, which is made in the body of the patty, is designed to be filled with a food filling.

Such the hole, after collecting the burger before eating, is a closed cavity defined by the surface of the hole in the patty and facing each other surfaces of the upper and lower parts of a bread bun, and due to the fact that the cavity is closed the food filling does not fall out of the "body" of the burger before and in the process of eating, it is closed on all sides. And such the burger is more convenient for the eater, and for the producer it is also interesting in that the producer can offer the eaters burgers with a very diverse line of food fillings mentioned above.

The ring-shaped patty may be given different shapes, for example it may be given a shape in which the upper surface of the patty facing the upper part of the bread bun and the lower surface of the patty facing the lower part of the bread bun are substantially flat. In this case, the contact areas, upper part and lower part, between the upper and lower parts of the bread bun and the patty will be maximal in area, and thus the probability that food filling in the patty hole will come out of the "body" of the burger will be practically reduced to zero.

It is advisably that the height of the patty in the burger, i.e. the distance between the lower part and the upper part surfaces of the patty, should be equal at least half of the maximum width of the patty. Thus we give the patty reasonable dimensions, i.e. in practice, if this condition is met, the patty is made with optimal overall dimensions. In the burger, the hole formed in the central part of the patty is reasonably should have essentially the shape of a circular cylinder with a diameter larger than the height of the patty. Our experience of making the new burgers in the new design has shown that since the burger in the top view is generally round then the hole in the patty in the top view should be also round, and the diameter of the hole in relation to the height of the patty should be such as to form the hole of reasonable volume to accommodate a reasonable amount of food filling.

Another form of patty is also possible, for example the patty may have the shape of a torus flattened in the axial direction. This form is very advantageous in terms of technology for the production of semi-finished ring-shaped patty.

It is very advisable to have a hole in the upper part of the bread bun, the geometrical axis of which essentially coincides with the geometrical axis of the hole in the patty. This hole is also designed to be filled with a food filling. What does this do? First, it further increases the capacity for placing food filling in the "body" of the burger. Secondly, it allows everyone to see what a kind of food filling is in the "body" of the burger after it is assembled. Aligning the geometric axes allows maximizing the passage between the hole in the patty and the hole in the upper part of the bread bun.

Therein, it would be reasonable if the diameter of the hole in the upper part of the bread bun is equal to or less than the diameter of the hole in the patty. This makes difficulties for the food filling to fall out of the burger "body" if it is inadvertently flipped upside down.

In addition, the burger of the new design should have a hole in the lower part of the bread bun, the geometrical axis of which essentially coincides with the geometrical axis of the hole in the patty. This hole is also designed to be filled with food filling. This further increases the volume of the cavity to accommodate food filling.

In this case, it is preferable if the diameter of the hole in the lower part of the bread bun is equal to or less than the diameter of the hole in the patty. This makes difficulties for food filling to fall out of the burger "body".

The hole in the lower part of the bread bun may be filled with melted cheese, such as a melted mozzarella ball. This prevents the food filling from falling out of the "body" of the burger. The paty in a newly designed burger may be made of minced meat, this is for those who likes burgers. And for fans of fish or seafood, the paty in the burger in the new design may be made of chopped fish or seafood. And for vegetarians, the paty may be made from plant-based products, such as a finely chopped mixed salad of fruits and vegetables. And all this does not exclude the use of lettuce leaves and/or melted cheese and/or gravy-ketchup and/or pieces of fresh or pickled or salty vegetables as a food filling, i.e. the range of food fillings placed in the patty hole and in the hole in the upper part of the bread bun and in the hole in the lower part of the bun can be very large and varied.

The claimed invention will be further disclosed in more detail using an example of a burger, the following photographs and drawings being used in the description of the burger:

Photo 1 is a photograph of a burger made in accordance with the present invention, general perspective view;

Photo 2 is a photograph of a burger made in accordance with the present invention, the front view of the half of the burger resulting from its axial cut;

Fig. 3 is a photograph of the lower part of the bread bun of a burger made according to the present invention, with a paty of minced fish, the cavity of which is filled with a food filling in the form of finely chopped mixed salad;

Fig. 1 schematically represents a burger made in accordance with the present invention, a front view;

Fig. 2 represents cross section A-A in Fig. 1;

Fig. 3 represents longitudinal section B-B in Fig. 1 ;

Fig. 4 schematically represents a paty in a burger made in accordance with the present invention, a top view.

Fig. 1 shows a burger of the new design, a perspective view. As can be clearly seen in Fig. 1, this burger contains a bread bun containing a lower part 1 of the bread bun and an upper part 2 of the bread bun and a paty 3 located between the lower and the upper parts 1 and 2 of the bread bun. In this embodiment of the burger, the patty 3 is made of minced meat. This is clearly visible in Photo 1. The patty 3 (see Fig. 2) has a ring shape, and in its central part there is a hole 4 filled with a food filling 5, in this case a melted cheese is used.

The upper surface 6 (see Fig.3) of the patty facing the upper part 2 of the bread bun and the lower surface 7 of the patty facing the lower part 1 of the bread bun are essentially flat.

The height ‘IT of the patty 3, i.e. the distance between the lower and the upper surfaces 6 and 7 of the patty 3, is at least two times less than its maximum width Wmax in the top view, see Fig.3 and Fig.4. In this particular case, the height of the patty is about 3.5 times less than the maximum width of the patty in the top view.

The hole 4 formed in the central part of the patty 3 is defined by the surface 8 of the patty having essentially a circular cylinder shape, the diameter dl of which is greater than the height ‘h’ of the patty, see Fig.3 and Fig.4.

A hole 9 is made in the upper part 2 of the bread bun, at that the geometrical axis of the hole 9 essentially coincides with the geometrical axis of the hole 4 in the patty 3, the hole 9 in the upper part 2 of the bread bun is filled with a food filling 10.

In the lower part 1 of the bread bun there is other hole 11, the geometrical axis of the hole 11 essentially coincides with the geometrical axis of the hole 4 in the patty 3, the hole 11 in the lower part 1 of the bread bun is filled by food filling 12.

The diameter d2 of the hole 9 in the upper part 2 of the bread bun may be equal to or less than the diameter dl of the hole 4 in the patty 3, in this particular embodiment of the burger the diameter d2 of the hole 9 in the upper part 2 of the bread bun is less than the diameter dl of the hole in the patty 3 by about 3 times.

The diameter d3 of the hole 11 in the lower part 1 of the bread bun may be equal to or less than the diameter of the hole dl in the patty 3, in this particular embodiment of the burger the diameter d3 of the hole 11 in the lower part 1 of the bread bun is about 3 times less than the diameter dl of the hole.

Between the patty 3 and the lower part 1 of the bread bun there is a layer 13 of ketchup paste sauce and between the patty 3 and the upper part 2 of the bread bun there is a layer 14 of harder, if it is compared to the melted cheese in the hole 4 of the patty 3, cheese, such as Maasdam cheese. It is clear that the above embodiment of the burger is not the only one. For example, the patty may have the shape of a torus flattened in the axial direction as shown in Foto 2, at that it should be clear to the person skilled in the art that the semi-finished patty has a shape very close to the shape of a torus flattened in the axial direction, however, in the process of preparing the burger (frying the patty, assembling the burger) this shape may deform into another shape which is less similar to the shape of a torus flattened in the axial direction, but initially the burger has the shape of a torus flattened in the axial direction.

It should be absolutely clear to a person skilled in the art that the patty in the burger of the new design may be made not only from minced meat, but also from minced fish or seafood, or from vegetable-based products, and not only melted cheese may be used as food filling as in the above-described embodiment of the burger, but also any other food filling, such as containing lettuce and/or sauce-ketchup and/or pieces of fresh or pickled or salty vegetables, the line of filling kinds is limited only by the imagination of the burger technologist.

Therein all of the above does not exclude the placement of food filling between the patty and the upper and/or lower part of the bread bun.

In general, the burger of the new design is convenient for the consumer, the design of such a burger allows, in comparison with the burgers of traditional design, to increase quantity and variety of food filling in the burger.

In the new design burgers, it is possible to use paste-like and/or small in size and/or finely chopped food products such as finely chopped mixed salad, small in size vegetables or fruits, grated cheese or small pieces of fish or meat or ham, etc. as food filling without any problem, and this is their great advantage compared to burgers of traditional design. And all of this is possible even without the addition of food-glutting ingredients. That is, in the process of eating the burger of the new design, food filling does not come out of the burger "body" and does not stain the area of the eater's mouth, does not fall on his clothes, etc. which is very useful.

New design is very beneficial for burger makers, as they have the opportunity to offer the consumer a whole range of new burgers with all kinds of food filling mentioned above.