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
PASTA ALLA GRICIA
Some restaurants call it “white Amatriciana,” but Pasta alla gricia has its own story and a strong identity. This traditional dish from the Lazio region owes its name to the itinerant bakers who used to cook it, or perhaps, more simply, to the place that saw its birth: the tiny village of Grisciano.
One thing’s for sure: its rich flavor and the irresistible aroma of Pecorino Romano are ready to win you over. Our Pasta alla Gricia is made with spaghetti, but feel free to try this recipe with any pasta shape you like—long or short, it’s always a success.
PICI with Aglione Sauce
Can a dish once considered "humble" become an iconic representation of one of Italy's regions richest in gastronomic culture? Absolutely— especially in the case of Pici with aglione sauce: a simple traditional recipe, whose few and healthy ingredients are true symbols of Tuscan cuisine.
Why is aglione also called “kissing garlic"? What’s the difference between pici and spaghetti? And how long does it take to make perfect Pici with aglione sauce? All your questions will be answered.
PICI cacio e pepe
When we first introduced you to our Tuscan pici, we immediately recommended trying them with Cacio e Pepe—so in a way, we made a promise. And today, we’re here to keep it.
This classic Pici Cacio e Pepe recipe is wonderfully simple to prepare. Its success lies in the extraordinary and unforgettable flavors of just three ingredients: pasta, Pecorino cheese, and black pepper. Its preparation is an opportunity to be enveloped in the scents and warmth of Tuscan cuisine, in absolute (and precious) relaxation.