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Klassisk hamburger med sprød garniture

Klassisk hamburger med sprød garniture
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Næringsindhold

Pr. portion på 220 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 520 kcal
26% DV
Fedt i alt 26.0g
40% DV
Enkeltumættede fedtsyrer11.0g
Flerumættede fedtsyrer4.0g
Mættede fedtsyrer9.0g
Transfedtsyrer0.5g
Kulhydrat i alt 40.0g
13% DV
Kostfibre2.0g
Stivelse34.0g
Sukkerarter6.0g
Protein 28.0g
56% DV
Animalsk protein24.0g
Vegetabilsk protein4.0g

Om

En klassisk hamburger med oksebøf i en bolle, typisk serveret med enkle kondimenter.

Ingredienser

  • oksekødsbøf
  • hamburger bun 70g
  • condiments 20g
  • lettuce/tomato/pickles 10g

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin4.0mcg13%
Cholin90.0mg16%
Folat35.0mcg9%
Niacin6.5mg41%
Pantothensyre1.2mg24%
Riboflavin0.3mg27%
Thiamin0.3mg21%
Vitamin A80.0mcg9%
Vitamin B122.2mcg92%
Vitamin B60.4mg24%
Vitamin C4.0mg4%
Vitamin D0.4mcg2%
Vitamin E1.2mg8%
Vitamin K8.0mcg7%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium120.0mg12%
Chrom4.0mcg11%
Kobber0.1mcg0%
Jod18.0mcg12%
Jern3.5mg19%
Magnesium35.0mg8%
Mangan0.3mg11%
Molybdæn8.0mcg18%
Fosfor220.0mg31%
Kalium380.0mg8%
Selen28.0mcg51%
Natrium700.0mg30%
Zink5.0mg45%

Klassisk hamburger med sprød garniture

Indledning



En rigtig hamburger er et studie i proportioner: en velstegt bøfbøf, en blød bolle og et afdæmpet lag condiments, som binder i stedet for at overdøve. Salat, tomat og pickles tilfører friskhed, syre og sprødhed og skærper kødets fylde. Resultatet skal være kompakt, balanceret og præcist.

Grundoplysninger om opskriften



  • Retkategori: Sandwich

  • Køkken eller oprindelse: Amerikansk

  • Måltidstype: Hovedret

  • Udbytte: 1 hamburger

  • Portionsstørrelse: 220 g

  • Forberedelsestid: 5 minutter

  • Tilberedningstid: 8 minutter

  • Samlet tid: 13 minutter

  • Sværhedsgrad: Nem


    • Udstyr



  • Tungkvalitetspande eller flad stegeplade

  • Paletkniv

  • Lille kniv

  • Skærebræt

  • Tallerken


    • Ingredienser



    Hovedsammensætning


  • Oksebøf, 120 g

  • Hamburgerbolle, 70 g

  • Condiments, 20 g

  • Salat, tomat og pickles, 10 g


    • Fremgangsmåde



  • 1. Opvarm en pande eller stegeplade ved middelhøj varme, indtil overfladen er helt varm, cirka 3 minutter. Panden skal give øjeblikkelig kontakt og jævn bruning.

  • 2. Læg oksebøffen på den tørre pande, og steg den i 3 til 4 minutter på den første side, indtil undersiden er dybt brunet, og kanterne begynder at sætte sig.

  • 3. Vend bøffen, og steg den i 2 til 3 minutter på den anden side. Ydersiden skal være godt stegt, og midten varm og saftig.

  • 4. Del hamburgerbollen, og varm skærefladerne i den samme pande i 30 til 45 sekunder, kun indtil de er let ristede og dufter.

  • 5. Fordel condiments jævnt på bollens skæreflader.

  • 6. Læg oksebøffen på den nederste halvdel af bollen. Anret salat, tomat og pickles pænt oven på bøffen, så hvert element forbliver synligt og adskilt.

  • 7. Luk med den øverste bolle, og tryk meget let for at samle sandwichen uden at presse krummen sammen.


    • Anretning og servering



    Servér straks på en enkel tallerken, centreret og intakt. Bollen skal forblive blød, bøffen varm og garnituren sprød, mens condiments giver en ren og samlet afslutning.

    Faglige noter



  • En korrekt opvarmet pande er afgørende; for svag varme vil dampe bøffen i stedet for at stege den hårdt.

  • Hold garnituren sparsom og præcis, så burgeren forbliver balanceret og nem at spise.

  • Varm kun bollen kort; for meget ristning vil udtørre krummen og forstyrre den endelige tekstur.
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