Original Light Hamburger

Amira Trabelsikuhar

Sestavine

• Lean ground beef
  500 grams
• Hamburger buns
  4 pieces
• Large red onion
  1 piece
• Ripe tomatoes, sliced
  2 pieces
• Worcestershire omaka
  2 tablespoons
• Chopped parsley
  0.5 cup
• Lettuce leaves
  4 leaves
• Ketchup
  2 tablespoons
• Lahka majoneza
  2 tablespoons
• Sol
  0
• Ground spices
  0
• Olive oil for brushing
  0

Koraki

1. 1

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

   Potrebni pripomočki:

   Nož

   5 min
2. 2

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

   Potrebni pripomočki:

   Mešalna skleda

   5 min
3. 3

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

   Potrebni pripomočki:

   Žar

   🍳

   Spatula

   10 min
4. 4

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

   Potrebni pripomočki:

   Mešalna skleda

   5 min
5. 5

   Meanwhile, cut the hamburger buns in half and toast them slightly. On the bottom half of each bun.

   Potrebni pripomočki:

   Nož

   5 min
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.

   5 min
7. 7

   Repeat the process for the remaining buns and meat.

   5 min

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Worcestershire omakana 100g

Energija70 kcal

Beljakovine0.5 g

Skupne maščobe0.1 g

Ogljikovi hidrati14 g

Skupni sladkorji3 g

الملح1.2 g

Ketchupna 100g

Energija100 kcal

Beljakovine1 g

Skupne maščobe0.1 g

Ogljikovi hidrati24 g

Skupni sladkorji20 g

Prehranske vlaknine0.5 g

الملح1 g

Lahka majonezana 100g

Energija100 kcal

Beljakovine1 g

Skupne maščobe5 g

Ogljikovi hidrati10 g

Prehranske vlaknine0.5 g

Skupni sladkorji1 g

Solna 100g

Pepel100 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake