The ultimate recipe of the mass of the galette
Only 15 minutes and you will have the ultimate comfort dish in your kitchen - in a low calorie version, of course.
This classic dinner can be the most satisfying allHamburger Iterations: a thin and crisp crisp with a cheese fusion veil and many iced onions, all held together between hot and crunchy slices of grilled rye. Yum! The bad news is that you can not have this inspired creation, nor any otherRestaurant style burgerwithout a massive caloric investment. The good news is that our extremely satisfactory version of 340 calories of the fondue mass of Patty is never more than 15 minutes in the comfort of your own kitchen. Fast, low calorie and delicious. The perfect excuse for cutting the man in the middle of the fast food out of your diet.
Nutrition:340 calories, 12 g of grease (5 g saturated), 640 mg of sodium
Serve 4
You will need
1 lb Sirloin on the ground or Turkey on the ground (Turkey and the supergroup will produce perfectly lean and delicious results, so really, it's just a matter of personal preference.)
1 C. TSP salt
1/2 c. Trette pepper black
1 tablespoon canola oil
1 large red onion, diced
4 slices of Swiss cheese (not only traditional Swiss, but it also contains fewer calories and less sodium than cheddar.)
8 slices of rye bread, grilled
How to do it
- Season the meat with salt and pepper and shape in 4 large thin cakes.
- Heat the oil in a cast iron pan with medium heat. Add the cakes and disperse the onion around hamburgers.
- Stir the onion from time to time to keep it from burning.
- Cook hamburgers for 3 to 4 minutes, then return and immediately cover each with a tranche of Switzerland.
- Continue cooking until hamburgers are cooked, about 3 extra minutes. Remove, place on the grilled rye, cover it with the onions sautéed and high with the other slice of rye.
Eat
Dice onion: step by step
Grope through an onion andYou will finish by bathed in tears. Accelerate your preparation (andKeep your eyes dry!) With these three simple steps that will give you chopped onions of restaurant quality, giving you even more reasons to eat.
- Step 1: Turn on the top, leaving the intact root end
- Step 2: Make a series of horizontal and vertical cuts.
- Step 3: Cut the onion in 1/4 inch intervals.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
