HAMBURGER with vegetable mix in oil
It's the dish we visualize in our minds when we think of fast food, but the history of hamburger is much older than we think. Some even believe that the pressed meatball of the ancient Egyptians could be a possible ancestor of the famous medallion of meat. With a bit of Europe in its name, the hamburg steak, which is the "Hamburg style" steak deliciously embraced by two slices of bread, originated in the early 1900s and a few years later from Germany landed in the United States. In America this delicious dish has turned into a symbol and – often – a real work of art.
One last doubt remains to be dispelled: is it "burger" or "hamburger"? Although these two terms are frequently used without distinction, connoisseurs choose them carefully. "Hamburger" is the definition reserved for beef meatballs, while all other recipes (vegetable, fish, meat, legume...) are called "burger". Whatever you want to call them, the important thing is that with their taste they leave us speechless.
Preparation time: 10 minutes
Servings: 2 people
Ingredients
2 burger buns with sesame seeds
2 beef burgers (about 4.6oz/130g each)
3-4 tablespoons Emilia Food Love Vegetable Mix in oil
2 slices cheddar cheese
2 handfuls fresh mixed salad
1 tomato
5-6 red onion rings
4 teaspoons of mayonnaise
Extra-virgin olive oil Colline di Romagna Emilia Food Love
Black pepper in grains
Salt
Method
- Cut the hamburger buns in half, heat a non-stick pan or a grid bread and toast them inside, then set aside.
- Heat a tablespoon of oil in a non-stick pan, then lay the burgers in it and cook them on both sides for 1-2 minutes, browning them on the surface and leaving the center less cooked. Season with salt.
- Add a slice of cheddar cheese on the hot surface of each hamburger and let it melt.
- Now compose the sandwich: place a handful of mixed salad on the base and then proceed with tomato slices, mayonnaise, beef hamburger with melted cheese, a few red onion rings, and garnish with freshly drained Vegetable Mix in oil. Add some freshly ground black pepper and serve by covering with the top of the bun.
Tip
For a more summery touch, replace the Vegetable Mix in Oil with Grilled Eggplant in Oil Emilia Food Love.
Also in Cookbook
SMILE PIZZA with mortadella, mild provolone, lamb's lettuce and balsamic vinegar
The name of our new recipe hides — in plain sight — the wish we want to extend to all of you: we hope to bring to your homes, along with the taste and colors of this fun pizza, many smiles and moments of serenity.
Our Smile Pizza with mortadella, mild provolone, lamb’s lettuce and balsamic vinegar is a delicious reminder of the magical power of this simple, natural gesture. A smile is powerful enough to chase away negativity and ease your worries.
SHEET PAN PIZZA with mild provolone, onions and pumpkin in oil
Soft and fluffy, but always crispy. Perfect for topping with an array of flavors to please large gatherings, sheet pan pizza is a symbol of conviviality and sharing, but it’s also the ultimate comfort food for a cozy night in. Born in Rome during the vibrant 1970s, this beloved pizza has never gone out of style—and we’re sure it never will.
Our sheet pan pizza with mild provolone cheese, Borettane onions, and pumpkin in oil is a harmonious blend of flavors that will leave your mouth hanging open... but only until the next bite!
Triple Chocolate Panettone with gianduia chocolate spread
Gold to the Maya, a symbol of luck and strength to the Aztecs, but the first encounter between Christopher Columbus and cocoa was far from love at first sight. It was only about twenty years after its “discovery” that chocolate began its journey to Europe, transforming from an ingredient for medicinal drinks to the undisputed star of the culinary world.
The recipe with which we wish you a very sweet Christmas is Triple Chocolate Panettone embellished with our spreads, because-if you love it as much as we do-you know chocolate is never enough!