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经典汉堡包

经典汉堡包
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营养成分表

每份 220 克

% 每日参考值基于 2000 千卡饮食

卡路里 550 kcal
28% DV
总脂肪 28.0g
43% DV
单不饱和脂肪12.0g
多不饱和脂肪4.0g
饱和脂肪10.0g
反式脂肪0.5g
总碳水化合物 40.0g
13% DV
膳食纤维2.0g
淀粉34.0g
6.0g
蛋白质 30.0g
60% DV
动物蛋白26.0g
植物蛋白4.0g

关于

这是一款牛肉汉堡包,搭配面包胚和基础配料,包括生菜、番茄与洋葱。每份220克,含550卡路里、30.0克蛋白质、40.0克碳水化合物和28.0克脂肪。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素6.0mcg20%
胆碱85.0mg15%
叶酸35.0mcg9%
烟酸7.0mg44%
泛酸1.4mg28%
维生素B20.3mg27%
维生素B10.3mg21%
维生素A80.0mcg9%
维生素B122.2mcg92%
维生素B60.4mg24%
维生素C4.0mg4%
维生素D0.6mcg3%
维生素E1.2mg8%
维生素K12.0mcg10%

矿物质

营养素含量DV%半衰期
90.0mg9%
6.0mcg17%
0.1mcg0%
18.0mcg12%
3.8mg21%
35.0mg8%
0.3mg11%
12.0mcg27%
260.0mg37%
420.0mg9%
28.0mcg51%
780.0mg34%
5.2mg47%

经典汉堡配脆生菜、番茄和洋葱

前言


一个汉堡是否成功,取决于每个组成部分都恰到好处:牛肉因高温而调味,面包胚加热至柔软,蔬菜则保持新鲜洁净。这个版本保留了这种形式的朴实本质,同时进一步优化了整体平衡,使肉饼始终是核心,而配菜带来的是清爽提亮,而非沉重负担。这是一道直接明了的菜品,但每一个环节的精准都会得到回报。

食谱要点


  • 菜品类别: 三明治

  • 菜系或起源: 美式

  • 餐次类型: 主菜

  • 成品量: 1 个汉堡

  • 每份分量: 1 个三明治

  • 准备时间: 10 分钟

  • 烹饪时间: 8 分钟

  • 总时间: 18 分钟

  • 难度: 简单


  • 设备


  • 铸铁煎锅或厚底平底锅

  • 锅铲

  • 小刀

  • 砧板

  • 用于组装的盘子


  • 食材



    主要组成


  • 牛肉饼,120 g

  • 汉堡面包胚,70 g

  • 生菜,10 g

  • 番茄,15 g,切片

  • 洋葱,5 g,切成细薄片


  • 做法


  • 1. 准备蔬菜。 将生菜分成一片完整干净的叶子,或整理成整齐的小块。把番茄切成厚薄均匀的片,把洋葱尽可能切成最薄的片。保持其干爽脆嫩。


  • 2. 加热面包。 将汉堡面包胚切开,切面朝下放入干锅中,以中火加热 1 至 2 分钟,至表面微微烘烤并摸起来温热即可。内部组织应保持柔软,而切面则呈现淡淡的金黄色。


  • 3. 煎牛肉饼。 将锅置于中高火上。把牛肉饼放入锅中,第一面煎 3 至 4 分钟,然后翻面,第二面再煎 2 至 3 分钟。外部应充分上色,中心完全熟透,轻按时肉饼仍应多汁。


  • 4. 组装汉堡。 将下半个面包放在盘中。先放生菜,再放番茄,然后放洋葱。把热牛肉饼放在最上面,让热度稍微软化下面的蔬菜。最后盖上上半个面包。


  • 装盘与食用


    立即装入素净的盘中上桌,面包应对齐整齐,内馅收拢其中,而不是被压得过紧。完成的汉堡应当平衡、温热且外观干净,蔬菜可从边缘清晰可见。

    专业提示


  • 保持蔬菜干爽;多余水分会削弱面包的结构。

  • 面包只需轻微烘烤,使其既能支撑内馅,又不会变得过于脆硬。

  • 肉饼应以高温快速烹制,以保留汁水并使表面获得恰当的焦香上色。
  • 均衡饮食
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