HAMBURGER with vegetable mix in oil
It's the dish we visualize in our minds when we think of fast food, but the history of hamburger is much older than we think. Some even believe that the pressed meatball of the ancient Egyptians could be a possible ancestor of the famous medallion of meat. With a bit of Europe in its name, the hamburg steak, which is the "Hamburg style" steak deliciously embraced by two slices of bread, originated in the early 1900s and a few years later from Germany landed in the United States. In America this delicious dish has turned into a symbol and – often – a real work of art.
One last doubt remains to be dispelled: is it "burger" or "hamburger"? Although these two terms are frequently used without distinction, connoisseurs choose them carefully. "Hamburger" is the definition reserved for beef meatballs, while all other recipes (vegetable, fish, meat, legume...) are called "burger". Whatever you want to call them, the important thing is that with their taste they leave us speechless.
Preparation time: 10 minutes
Servings: 2 people
Ingredients
2 burger buns with sesame seeds
2 beef burgers (about 4.6oz/130g each)
3-4 tablespoons Emilia Food Love Vegetable Mix in oil
2 slices cheddar cheese
2 handfuls fresh mixed salad
1 tomato
5-6 red onion rings
4 teaspoons of mayonnaise
Extra-virgin olive oil Colline di Romagna Emilia Food Love
Black pepper in grains
Salt
Method
- Cut the hamburger buns in half, heat a non-stick pan or a grid bread and toast them inside, then set aside.
- Heat a tablespoon of oil in a non-stick pan, then lay the burgers in it and cook them on both sides for 1-2 minutes, browning them on the surface and leaving the center less cooked. Season with salt.
- Add a slice of cheddar cheese on the hot surface of each hamburger and let it melt.
- Now compose the sandwich: place a handful of mixed salad on the base and then proceed with tomato slices, mayonnaise, beef hamburger with melted cheese, a few red onion rings, and garnish with freshly drained Vegetable Mix in oil. Add some freshly ground black pepper and serve by covering with the top of the bun.
Tip
For a more summery touch, replace the Vegetable Mix in Oil with Grilled Eggplant in Oil Emilia Food Love.
Also in Cookbook
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Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.
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Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.
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Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.