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Klassikaline hamburger krõmpsuva lisandiga

Klassikaline hamburger krõmpsuva lisandiga
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Toitumisalane teave

Portsjoni kohta (220 g)

% päevasest väärtusest põhineb 2000 kcal dieedil

Kalorid 520 kcal
26% DV
Rasvad kokku 26.0g
40% DV
monoküllastumata rasvhapped11.0g
polüküllastumata rasvhapped4.0g
küllastunud rasvhapped9.0g
transrasvhapped0.5g
Süsivesikud kokku 40.0g
13% DV
kiudained2.0g
tärklis34.0g
suhkrud6.0g
Valk 28.0g
56% DV
loomne valk24.0g
taimne valk4.0g

Teave

Tavaline hamburger veisekotletiga saias, juurde lihtsad kastmed ning krõmpsuvad lisandid nagu salat, tomat ja hapukurk.

Koostisosad

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

Vitamiinid ja mineraalid

Vitamiinid

ToitaineKogusPV%Poolestusaeg
biotiin (B7-vitamiin)4.0mcg13%
koliin90.0mg16%
folaat (B9-vitamiin)35.0mcg9%
niatsiin (B3-vitamiin)6.5mg41%
pantoteenhape (B5-vitamiin)1.2mg24%
riboflaviin (B2-vitamiin)0.3mg27%
tiamiin (B1-vitamiin)0.3mg21%
A-vitamiin80.0mcg9%
B12-vitamiin2.2mcg92%
B6-vitamiin0.4mg24%
C-vitamiin4.0mg4%
D-vitamiin0.4mcg2%
E-vitamiin1.2mg8%
K-vitamiin8.0mcg7%

Mineraalid

ToitaineKogusPV%Poolestusaeg
kaltsium120.0mg12%
kroom4.0mcg11%
vask0.1mcg0%
jood18.0mcg12%
raud3.5mg19%
magneesium35.0mg8%
mangaan0.3mg11%
molübdeen8.0mcg18%
fosfor220.0mg31%
kaalium380.0mg8%
seleen28.0mcg51%
naatrium700.0mg30%
tsink5.0mg45%

Klassikaline hamburger krõbeda lisandiga

Sissejuhatus



Korralik hamburger on proportsioonide küsimus: hästi pruunistatud veisepihv, pehme kukkel ja vaoshoitud kiht maitseaineid, mis seob, mitte ei domineeri. Salat, tomat ja hapukurgid toovad värskust, happesust ja krõmpsu, teravdades liha rikkalikkust. Tulemuseks peaks olema kompaktne, tasakaalus ja täpne burger.

Retsepti põhiandmed



  • Roa kategooria: Võileib

  • Köök või päritolu: Ameerika

  • Toidukorra tüüp: Pearoog

  • Kogus: 1 hamburger

  • Portsjoni suurus: 220 g

  • Ettevalmistusaeg: 5 minutit

  • Küpsetusaeg: 8 minutit

  • Koguaeg: 13 minutit

  • Raskusaste: Lihtne


    • Varustus



  • Raske pann või sile küpsetusplaat

  • Pannilabidas

  • Väike nuga

  • Lõikelaud

  • Taldrik


    • Koostisosad



    Põhikoostamine


  • Veisepihv, 120 g

  • Hamburgerikukkel, 70 g

  • Maitseained, 20 g

  • Salat, tomat ja hapukurgid, 10 g


    • Valmistamine



  • 1. Kuumuta pann või küpsetusplaat keskmiselt kõrgel kuumusel, kuni pind on täielikult kuum, umbes 3 minutit. Pann peab andma kohese kontakti ja ühtlase pruunistumise.

  • 2. Aseta veisepihv kuivale pannile ja küpseta esimesel poolel 3 kuni 4 minutit, kuni alumine külg on sügavalt pruunistunud ja servad hakkavad tahenema.

  • 3. Keera pihv ümber ja küpseta teisel poolel 2 kuni 3 minutit. Välispind peab olema hästi pruunistatud ning keskosa kuum ja mahlane.

  • 4. Lõika hamburgerikukkel pooleks ja soojenda lõikepindu samal pannil 30 kuni 45 sekundit, ainult kuni need on kergelt röstitud ja lõhnavad.

  • 5. Määri maitseained ühtlaselt kukli lõikepindadele.

  • 6. Aseta veisepihv kukli alumisele poolele. Sea salat, tomat ja hapukurgid korralikult pihvi peale, nii et iga komponent jääks nähtavaks ja eristatavaks.

  • 7. Sule pealmise kuklipoolikuga ja vajuta väga kergelt, et võileib püsiks koos ilma sisu kokku surumata.


    • Serveerimine ja esitlus



    Serveeri kohe lihtsal taldrikul, keskele asetatuna ja terviklikuna. Kukkel peab jääma pehmeks, pihv kuumaks ja lisand krõbedaks, samal ajal kui maitseained annavad puhta ja ühtse lõppviimistluse.

    Professionaalsed märkused



  • Korralikult kuumutatud pann on hädavajalik; nõrk kuumus aurutab pihvi selle asemel, et seda pruunistada.

  • Hoia lisand tagasihoidlik ja täpne, et burger jääks tasakaalus ja seda oleks lihtne süüa.

  • Soojenda kuklit ainult lühidalt; liigne röstimine kuivatab sisu ja rikub lõpliku tekstuuri.
    • Tasakaalustatud
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