Original Light Hamburger

Faisal Al-FarsiCozinheiro

Ingredientes

• Lean ground beef
  500 grams
• Hamburger buns
  4 pieces
• Large red onion
  1 piece
• Ripe tomatoes, sliced
  2 pieces
• Molho Worcestershire
  2 tablespoons
• Chopped parsley
  0.5 cup
• Lettuce leaves
  4 leaves
• Ketchup
  2 tablespoons
• Maionese leve
  2 tablespoons
• Sal
  0
• Fine spice
  0
• Azeite
  3 teaspoons

Passos

1. 1

   Cut the onion in half. Chop one half and slice the other half.

   Utensílios necessários:

   Faca

   recipe.minutes
2. 2

   Place the chopped onion in a bowl with the ground beef, Worcestershire sauce, parsley, salt, and spice. Mix well with your hands, then divide the mixture into 4 balls.

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
3. 3

   Flatten each meatball to form a round patty. Brush the patties with oil and grill for 10 minutes, flipping occasionally.

   Utensílios necessários:

   Grelha

   🍳

   Spatula

   recipe.minutes
4. 4

   Mix the light mayonnaise and ketchup in a bowl to make a sauce.

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
5. 5

   Meanwhile, cut the hamburger buns in half and toast them slightly.

   recipe.minutes
6. 6

   Spread some sauce on the bottom half of the hamburger bun, then add some onion slices, tomato slices, a lettuce leaf, and a piece of grilled meat, and cover it with the other half of the bun.

   recipe.minutes

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Molho Worcestershirepor 100g

Energia70 kcal

Proteínas0.5 g

Gordura Total0.1 g

Carboidratos14 g

Açúcares Totais3 g

الملح1.2 g

Ketchuppor 100g

Energia100 kcal

Proteínas1 g

Gordura Total0.1 g

Carboidratos24 g

Açúcares Totais20 g

Fibra Alimentar0.5 g

الملح1 g

Maionese levepor 100g

Energia100 kcal

Proteínas1 g

Gordura Total5 g

Carboidratos10 g

Fibra Alimentar0.5 g

Açúcares Totais1 g

Salpor 100g

Cinza100 g

Azeitepor 100g

Energia884 kcal

Gordura Total100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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