Tag: burger

Recipe Mini burger of red beans – Italian Cuisine

Ingredients

800 g potatoes
250 g boiled red beans
140 g boiled corn
70 g mayonnaise
50 g oat flour
10 mini burger sandwiches
2 red Tropea onions
a fresh chili
cabbage
seed oil
Red pepper
fresh coriander
cinnamon powder
salt
cumin powder
sugar
extra virgin olive oil

Duration: 1 h 10 min

Level: Middle

Dose: 20 pieces

For the recipe of mini red bean burgers, peel an onion, cut it into slices and roast it in a pan with a drizzle of extra virgin olive oil for 5 minutes, then blend it with the beans, the corn, the sliced chilli pepper, a pinch of cinnamon, of cumin and salt. Mix the oatmeal. Form with the mixture about twenty mini hamburgers (diameter of 4 cm) from 18-20 g. Place the hamburgers in a baking sheet lined with baking paper, season with a little extra-virgin olive oil and cook at 180 ° C for 10 minutes. Divide the sandwiches in half and cut 20 discs (diameter 5 cm). Toast them in a pan with a drizzle of extra virgin olive oil on the side of the crumb for 30 seconds. Mix the mayonnaise with a tablespoon of chopped fresh coriander.
Cut the other onion into thin slices and brown them in a veil of extra virgin olive oil with a pinch of salt and a pinch of salt for a minute, stirring. Cut 3-4 rows of cabbage into strips; reduce the diced pepper. Spread a little mayonnaise on the bread, place the burgers on top, garnish with the caramelized onion, the cabbage, the pepper and coriander leaves.
For the potatoes: peel the potatoes and cut them into thin sticks, dipping them in ice water. Dry them well on kitchen paper and fry in plenty of seed oil for 7-8 minutes. Serve the burgers on the fries. Bring it forward Prepare the mini burgers in advance and freeze them. Just take them out of the freezer and bake them immediately in the oven, with a drizzle of oil, at 180 ° C for about 15 minutes.

Beef burger and paprika mayonnaise – Italian Cuisine

The great American classic that has conquered Italy, accompanied this time by a sauce with an extra quid!

Delicious to taste alone or perfect to be contained in two fragrant slices of bread, in both cases do not forget to prepare a tasty sauce that gives it that extra aroma!

Today's recipe has the flavor of American tradition but with a reinterpretation that does not leave indifferent. But before discovering how to bring this succulent plate to your table in a few minutes, let's review some golden rules to prepare the hamburger perfect!

The perfect burger? This is done

Of course junk food, the hamburger becomes a gourmet dish if prepared following some important precautions.

First thing: only meat choice of high quality! We choose a cut that is very unnerved and slightly fat, let's rely on the advice of the butcher.

Second advice: attention to cooking, which changes depending on the variety of meat chosen. The beef should be kept slightly pink inside while the other meat should be cooked very well for food safety reasons. The hamburgers should be turned only once, and only when they are perfectly browned otherwise the risk is to break them.

Third suggestion: Serve it with an accompanying sauce, ketchup and mayonnaise are a great classic but can be trivial. Try to give them a twist by adding spices and flavors or to replace them with sweet and sour sauces and BBQ sauces. We tried to add paprika to mayonnaise and the result is really super!

And now we come to the beef burger recipe with paprika mayonnaise, good preparation!

People: 4
Difficulty: medium
Preparation time: 20 minutes
Cooking time: 5 minutes

Ingredients

250g ground beef
30 slices of lardo di colonnata
30 ml apple vinegar
150 ml sunflower seed oil
20 g paprika
2 eggs
extra virgin olive oil
salt
pepper
shallot
Worcester sauce

Method

Clean the shallots and chop finely.
Mince the lardo di colonnata.
Prepare the minced meat and add the shallot and lard.
Pour the Worcester sauce, add a pinch of salt, oil and pepper. Mix all the ingredients and make the hamburgers.

To prepare paprika mayonnaise

Then add an egg and a yolk, pour the vinegar, add the salt and whip all the ingredients. Pour a little oil, add the paprika.

Finally prepare a little oil in a pan, add the burgers and cook 3 minutes per side. Serve the meat with paprika mayonnaise.

Aloha Teriyaki Shrimp Burgers

If I can’t be in paradise, at least I can bring a little paradise to my backyard with these grilled shrimp burgers topped with grilled pineapple and a homemade pineapple teriyaki sauce – just under 300 calories!

It’s June and the weather is getting hot out there, which means most of my dinners are being cooked outside on the grill. Last year I created a shrimp jalapeno patty^[1] which I modified slightly to come up with this Hawaiian inspired burger. I found making the burgers ahead of time and keeping them refrigerated before grilling helped them maintain their shape perfectly and I had no issues with them sticking to the grill.

They only take a few minutes to grill on each side and you can grill the pineapples at the same time. This recipes makes 8, but if you want to halve it, you can certainly make enough for 4, although I would probably keep the teriyaki sauce as is and use it for another day.

I served these on whole wheat potato buns but you can skip the bun and serve it over lettuce if you wish to go low-carb.

Aloha Teriyaki Shrimp Burgers
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 burger • Old Points: 5 pts • Points+: 7 pts
Calories: 292 • Fat: 3 g • Carb: 38 g • Fiber: 6 g • Protein: 31 g • Sugar: 19 g
Sodium: 723 mg • Cholesterol: 172 mg

Ingredients:

For the pineapple teriyaki sauce:

1/2 tbsp cornstarch
1/4 cup cold water
1/4 cup low sodium soy sauce
1/2 cup pineapple juice
3 tbsp brown sugar
1/2 teaspoon fresh grated ginger, very fine
1 small garlic clove, minced

For the shrimp burgers:

2 lbs shrimp, peeled and deveined (weight after peeled)
2 garlic cloves, minced
1/2 cup chopped scallions
1 tsp fresh grated ginger
1 tbsp reduced sodium soy sauce
1/4 cup panko
1 tsp sriracha sauce (or more if you like it spicy)

For topping:

8 slices fresh pineapple, cored
8 whole wheat 100 calorie buns (I used Martin’s)
8 lettuce leaves

Directions:

For the teriyaki sauce: Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

For the shrimp:

Dry shrimp well with a paper towel then place the shrimp in the food processor along with garlic then pulse a few times until almost pasty. Combine the shrimp in a large bowl with remaining ingredients and mix well to combine. Using rubber gloves (easier with gloves), form shrimp into 8 patties. Refrigerate at least 1 hour or as long as overnight.

Heat the grill over medium-high heat and brush the grates with oil. Add the shrimp burgers to the heated grill and cook 6 minutes on each side. While the shrimp burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1-1/2 tbsp of teriyaki sauce, then top with grilled pineapple.

References

^{^} shrimp jalapeno patty (www.gordon-ramsay-recipe.com)