torsdag 7. oktober 2010

Luscious hamburgers with chips

I have always loved a good and juicy cheese burger, since there is no such a thing  as fat free cheese in Norway those days are gone that I can savour a juicy cheese burger.  There is still possible to make a tasty and juicy low fat burger. I cut away all the fat and grind the beef myself so I can better control the fat contents in the burger, I also make awesome beatballs and a great lasagne.

1 serving
1/2 pound of grounded beef (makes two hamburgers)
salt, pepper and chili powder.
2 pita- or hamburger bread
2  sliced and fryed (cooked) white mushroom
rings of red union
fresh basil
2 large sliced and baked potatoes

Mix the grounded beef with the seasoning and make two burgers. Fry the white mushrooms until done then fry the burgers in a warm pan 3 minutes on each side.
To make the chips, slice the potatoe in thin slices. Rince and dry the slices before putting them in a large baking  pan. Season with salt and pepper. Bake the chips in the owne on 440 F. for 10-15 minutes. Serve the burger with the toppings of your choice, chips and ketchup.

1 porsjon.
300 gram kvernet kjøttdeig
salt, pepper og chili pulver
2 skivede sjampinjonger
ringer av rød løk
2 pitabrød eller hjembakte rundstykker
2 skivede poteter

Bland kjøttdeigen og krydderet og lag to hamburgere. Stek sjampingnongene og deretter stek hamburgerne på sterk varme, 3 minutter på hver side.
Skjære potetene i tynne skiver, skyll og tørk dem godt før de legges i en lang panne. Ha på krydder og stek de på 230 grader i 10-15 minutter.
Server hamburgerene med ønsket tilbehør, potet skiver og ketchup.


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