趣味漢堡包/HAMBURGER PATTIES

準備時間:20 分鐘/ 烹飪時間:5-8 分鐘/ 份量:8 
Prep time: 20 mins  Cooking time: 5-8 mins  Serves: 8

材料/Ingredients
• 500 克牛肉碎
500g beef mince
• 3/4 杯(180 克)紅番薯,蒸熟並搗碎
¾ cup (180g) sweet potato, steamed and mashed
• 1/2 棕色洋蔥,切碎
½ brown onion, finely chopped
• 2 個鷄蛋蛋黃
2 egg yolks
• 1湯匙第戎芥末
1 tbs Dijon mustard
• 1 湯匙釀造醬油或低鈉醬油
1 tbs tamari or low-sodium soy sauce
• 少許海鹽
Pinch of sea salt
• 胡椒粉適量
Pepper, to taste
• 2 湯匙橄欖油、椰子油或牛油果果油,用於煎炸
2 tbs olive oil, coconut oil or avocado oil, for frying

肉餅做法/Instructions
1. 在一個大碗裡,用手將所有成份(橄欖油除外)混合在一起。
In a large bowl, combine all ingredients (except olive oil), using your hands.
2. 在煎鍋中用中等熱量(Medium Heat) 的火加熱油。
Heat oil in a frying pan on medium heat.
3. 將牛肉混合成肉餅,分兩批在煎鍋中煎煮3-5分鐘。
Roll beef mix into patties and cook for 3-5 mins each side in frying pan in two batches.
4. 或者在烤箱中用180° C 火烘烤20 分鐘,期間轉動一次。
Alternatively bake in the oven at 180°C for 20 mins, turning once.
5. 煎熟、烘熟后肉餅要保持溫暖。
Keep warm.

漢堡做法/Instructions
用無麩質漢堡麵包,  配以自製番茄醬,烤大蒜牛油果醬,並且在甜菜根、生菜上面放上煎香過的肉餅,汉堡包就做好了。
Serve immediately in Gluten-free Hamburger Buns (see page 51) with Homemade Tomato Sauce (see page 283), Roasted Garlic Guacamole (see page 191), beetroot and lettuce.

食用/Serving and storing leftovers
請立即食用,在冰箱中可以存放3 天或冷凍最多4 個月。
Store in the fridge for up to 3 days or freeze for up to 4 months.

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