Some Like It Hot Hamburger For One Recipes

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HAMBURGER FOR ONE PERSON



Hamburger for One Person image

This is based on a recipe Cooking for 1, thought I would post as there has been queries again for recipes for 1 person. Please play around with this recipe as you could add finely grated veggies to the patty, use different sauces etc.

Provided by Latchy

Categories     Meat

Time 22m

Yield 1 serving(s)

Number Of Ingredients 15

1 teaspoon oil
1 sesame buns or 1 roll, split toasted and buttered
1 tablespoon grated tasty cheese
1 teaspoon tomato sauce or 1 teaspoon ketchup
1 slice cooked beetroot (optional but try it)
1 slice tomatoes
1 lettuce leaf
100 g ground beef
2 tablespoons breadcrumbs, made from stale bread
1 tablespoon chopped onion
1/4 teaspoon dried herbs
1 egg yolk
2 teaspoons tomato sauce or 2 teaspoons ketchup
1 teaspoon soy sauce
fresh ground black pepper, to taste

Steps:

  • To make patty, place beef, breadcrumbs, onion, herbs, egg yolk, tomato and soy sauces and black pepper in bowl and mix well to combine.
  • Using wet hands shape mixture into a patty.
  • Heat oil in a nonstick pan over medium high heat, add patty and cook for 4-5 minutes each side to your liking.
  • To assemble hamburger sprinkle bottom half of bun with cheese, then top with cooked patty, tomato sauce, beetroot, tomato, lettuce and top half of bun.

Nutrition Facts : Calories 613, Fat 31.8, SaturatedFat 11.8, Cholesterol 271.7, Sodium 997.1, Carbohydrate 46.3, Fiber 3.1, Sugar 6.5, Protein 33.8

"SOME LIKE IT HOT"



If you don't like it too hot, leave out the chili peppers and sambal, it will still be a spicy Indonesian inspired dish.

Provided by PetsRus

Categories     Tempeh

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 22

1 onion, chopped
1 -2 clove garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 -2 red chili pepper, finely chopped
1 tablespoon peanut oil
1 1/2 cups carrots, cleaned and chopped diagonally
1 cup green beans, chopped diagonally
2 large ripe tomatoes, skinned and finely chopped
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
4 ounces bean sprouts
8 ounces packages tempeh, cut in strips,approx 2 inch long and 1 inch thick
1/3 cup soy sauce
1/4-1/2 teaspoon ground cayenne pepper
1 teaspoon sambal oelek (or more, chili paste)
1 -2 teaspoon fresh grated ginger
1 tablespoon brown sugar
2 cloves garlic, crushed
3 tablespoons water
1 -2 tablespoon peanut oil
3 tablespoons desiccated coconut
3 tablespoons shelled peanuts, chopped

Steps:

  • Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
  • Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
  • In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
  • Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
  • Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
  • Fry the tempeh until golden, it will soak up the oil, this is normal.
  • Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
  • By now the tomatoes should have made a sauce and have dissolved.
  • Taste to see if you want to add more sambal and/or sugar.
  • Now add the bean sprouts, cook further until you see them go limp.
  • Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.

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