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Recipe Blog
Main Dishes
Mushroom Hamburg with tomato cream sauce
Hanbagu

This recipe was made for Tescom stick blender and it is very convenient to chop and whisk with this stick blender.  I love the fact it's very compact and versatile. 

Ingredients

4
  • Beef round ...200g Boston butt...200g
  • Onion...100g Mushroom...5pcs
  • Bread...40g Milk...2tbsp
  • Salt...2/3 tsp Dash of pepper and nutmeg
  • Parsley...4benches
  • Egg...1pc Oil
  • Ketchup ...4tbsp
  • Dairy cream...4tbsp
  • Red wine...2tbsp
  • Grape tomato...4tbsp
  • Italian parsley

Direction

  1. Cut beef and pork into 2cm(0.8in.) cube. Cut onion into 3cm(1.2in.) cube. Tear bread into bite-sized pieces.
  2. Cut mushroom into 4pcs. Tear parsley into 2-3cm(1.2in).
  3. Set the chopper in the chopper bottle and put all the ingredients excluding meat.
  4. Operate intermittently for 20 times at speed level 13
  5. Add beef and pork and operate for 1min. at speed level 5-9.
  6. Mold into 4large patties. Grill until the inside is cooked well.
  7. Serve with tomato cream sauce and parsley
  8. <Tomato Cream Sauce>
  9. Remove the steam of grape tomato and 5mm (0.2in.)cube.
  10. Put ketchup and diary cream. Mix by using the beater at 1-4 speed level.
  11. Then, increase the speed level to 13-17 and beat for 1.5-2min, to soft peaks.
  12. Wipe the oil on a pan and simmer red wine until reduced by half. Remove from heat.
  13. Mix 2,3 and grape tomato.
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