This is a true homemade burger! [Double cheese onion burger]
I made a hamburger patty where you can focus more on the taste of meat by seasoning it with salt, pepper, and herbs. Mayonnaise mixed with wasabi, non-greasy wasabi mayo sauce and sweet and sour stir-fried onions are the best move!
4 serving
Within 90 minutes
레이디스
Ingredients
  • Hamburger buns
    2ea
  • Steamed beef
    500g
  • Pork and minced meat
    400g
  • onion
    1ea
  • Edam cheese
    2piece
  • Gorgonzola cheese
    20g
  • Mayonnaise
    1TS
  • Wasabi
    1ts
  • Balsamic cream
    1TS
  • balsamic vinegar
    1TS
  • Cooking oil
    1TS
  • an oregano
    little
  • a sun-dried salt
    2little
  • Whole pepper
    suitably
Cooking Steps
STEP 1/15
Add oregano, bay salt and pepper to minced beef and pork and mix well
STEP 2/15
Divide 180g and pat it with both hands
STEP 3/15
Make a circle and press down on the middle with your finger
STEP 4/15
When you grill it, the center might swell and it might not cook well, so press it in advance
STEP 5/15
Place patties on a heated pan and press down on the front and back for 2 to 3 minutes
STEP 6/15
If you put edam cheese on the baked patty, the cheese melts naturally and spreads into the patty like a sauce
STEP 7/15
While baking the patties, put oil on another pan and fry the onion in a ring shape
STEP 8/15
When the sweet smell of the onion comes out, sprinkle pepper and balsamic cream and balsamic vinauger
STEP 9/15
Put the onions that are sweet and sour and wait
STEP 10/15
Mix mayonnaise and wasabi well
STEP 11/15
Cut the hamburger buns in half and bake them slightly in a non-greasy pan..
STEP 12/15
Spread the wasabi mayo sauce evenly..
STEP 13/15
Put the patty on top and sprinkle Gorgonzola cheese
STEP 14/15
Add a lot of stir-fried onions
STEP 15/15
Double cheese onion burger with two cheese melted in the heat of patty is complete!
There are about four to five hamburger patties. Pack the remaining patties one by one and keep them frozen. You can enjoy hamburger steak as well as hamburger steak.
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