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培根焦糖洋葱豪华芝士汉堡配芝士培根薯条

培根焦糖洋葱豪华芝士汉堡配芝士培根薯条
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营养成分表

每份 645 克

% 每日参考值基于 2000 千卡饮食

卡路里 1580 kcal
79% DV
总脂肪 101.0g
100% DV
单不饱和脂肪46.0g
多不饱和脂肪13.0g
饱和脂肪34.0g
反式脂肪2.2g
总碳水化合物 104.0g
35% DV
膳食纤维9.0g
淀粉83.0g
12.0g
蛋白质 63.0g
100% DV
动物蛋白55.0g
植物蛋白8.0g

关于

餐厅风大份芝士汉堡,夹入培根、焦糖洋葱及蔬菜,搭配浇上切达芝士酱和培根的薯条。每份645克含1580卡路里,脂肪、钠和蛋白质都较高,碳水含量中等。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.0mcg27%
胆碱142.0mg26%
叶酸118.0mcg30%
烟酸12.4mg78%
泛酸1.9mg38%
维生素B20.7mg52%
维生素B10.7mg60%
维生素A210.0mcg23%
维生素B123.4mcg142%
维生素B60.9mg56%
维生素C18.0mg20%
维生素D0.8mcg4%
维生素E2.4mg16%
维生素K32.0mcg27%

矿物质

营养素含量DV%半衰期
620.0mg62%
210.0mcg23%
6.8mg38%
78.0mg19%
690.0mg99%
1320.0mg28%
46.0mcg84%
2280.0mg99%
11.2mg102%

培根焦糖洋葱豪华芝士汉堡配满料芝士薯条

前言


这是一款以克制与章法构建的汉堡:煎封到位的牛肉汉堡排,以培根增添层次,焦糖洋葱带来甜感,锋利感十足的切达奶酪则赋予整体结构。搭配的满料芝士薯条延续了同样的浓郁咸香基调,同时又不让盘面显得拥挤。成品丰厚、平衡,且有着明确而完整的风味表达。

食谱要点


  • 菜品类别: 汉堡与薯条

  • 菜系或来源: 美式

  • 餐次类型: 主菜

  • 份量: 1 份

  • 每份重量: 645 g

  • 准备时间: 20 分钟

  • 烹饪时间: 20 分钟

  • 总时间: 40 分钟

  • 难度: 中等


  • 设备


  • 厚底煎锅或平板煎台

  • 小号酱锅

  • 烤盘

  • 锅铲

  • 夹子

  • 刀和砧板


  • 食材



    汉堡


  • 1 个芝麻布里欧修汉堡胚,切开

  • 180 g 牛肉汉堡排

  • 20 g 切达奶酪

  • 30 g 培根

  • 40 g 焦糖洋葱

  • 10 g 红洋葱,切薄片

  • 25 g 番茄,切片

  • 15 g 叶生菜

  • 15 g 蛋黄酱


  • 满料芝士薯条


  • 180 g 法式薯条用土豆

  • 40 g 切达芝士酱

  • 20 g 培根

  • 10 g 青葱,切细片


  • 做法


  • 1. 将烤箱预热至 220°C。把法式薯条用土豆平铺在烤盘上,保持单层,烤 18 至 22 分钟,中途翻动一次,直到颜色金黄偏深、边缘酥脆、内部柔软。

  • 2. 在薯条烘烤期间,将培根放入冷锅中,以中火加热。烹煎 6 至 8 分钟,视需要翻面,直到油脂充分逼出、培根变脆。稍微沥油后,按需要切开或掰碎。

  • 3. 调高煎锅火力,或改用煎台。牛肉汉堡排第一面煎 3 至 4 分钟,翻面后再煎 2 至 3 分钟,达到五分熟;若喜欢更熟一些,可略微延长时间。最后 1 分钟时,将切达奶酪铺在汉堡排上,让其融化成一层有光泽的奶酪层。

  • 4. 将芝麻布里欧修汉堡胚切开,切面朝下放入锅中烘烤约 1 分钟,至微微金黄并热透。内部组织应保持柔软,不可烤干。

  • 5. 将焦糖洋葱轻轻加热 1 至 2 分钟,只需加热到表面发亮、质地松润即可。保持其柔软口感与浓郁风味。

  • 6. 组装汉堡:在底部面包上抹上蛋黄酱,放上叶生菜,再依次放番茄和红洋葱。将覆盖奶酪的汉堡排放在上面,再加上培根和焦糖洋葱。最后盖上顶部面包。

  • 7. 完成薯条:将切达芝士酱加热至顺滑且可流动的状态。把酱舀在热薯条上,再将培根和青葱撒在表面。立即上桌,此时薯条边缘仍然酥脆,芝士酱也保持熔融状态。


  • 摆盘与上桌


    将汉堡略微偏离盘中央摆放,旁边放上满料薯条,堆成紧凑的一小堆。整体摆盘应显得丰盛但有控制感:汉堡保持直立,薯条上的配料清晰可见,而不是被完全掩埋。

    专业提示


  • 面包只需烘到微微上色;若上色过深,会让汉堡整体显得厚重。

  • 培根必须脆到可以利落切断,但不能脆到发硬易碎。

  • 淋酱时薯条要保持热度,这样芝士才能更好附着,表面状态也会更鲜活。
  • 均衡饮食
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