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.
Pistachio CHEESECAKE
As surprising as its origins, cheesecake was born in Ancient Greece as a dessert to be served during the Olympic Games, and from there it set out to conquer the entire world. A symbol of the Esperanto movement and today a delight suitable for every season of the year thanks to its infinite versions, cheesecake is a dessert loved by both adults and children.
Our Pistachio Cheesecake is simple to prepare and garnish, even simpler to enjoy and prepare another time, perhaps with a small variation: our Salted Caramel Spread will give you an even more enveloping and unique flavor.
SMALL TAGLIATELLE TIMBALES
Some dishes are named after the tool needed to make them: this is the case of the protagonist of our new recipe which owes its creation and identity to the tambourine-shaped mold originally used to prepare it. Today we choose other methods of preparation, but we continue (and will always continue) to call it "timbale".
Pasta, rice, meat, fish, sweet or savory: every country, every family, every cooking enthusiast has its own version. Our idea is a simple, but with a great visual impact. The colorful and fresh Small Tagliatelle Timbales conquer the palate and catch the eye.
Cheese MEATBALLS
From ancient Persia to the Middle East, from Spain to our cuisine: the journey of meatballs has been a long one, crossing countries and centuries. Simple and fun, they are round like cherries, and just like cherries, one leads to another.
Our recipe for Cheese Meatballs with mild Provolone and aged Pecorino will conquer the whole family and will become your ace in the hole for an amazing aperitivo.