today we will set to work to learn how to prepare and how to cook hamburgers stuffed with ham and cheese, clearly 100% genuine. This recipe is a sort of reinterpretation of the classic cordon-blu, with two substantial differences for at least two reasons
- Our my-personaltrainer burgers will not be breaded nor fried, so we will give a clean cut in calories compared to the classic cordonblue.
- Secondly, we will use minced meat instead of the classic steaks, so the burgers we will get will be more appreciated by our children and maybe even by grandparents who struggle to chew.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 147 KCal Calories per serving
-
Ingrediants
For the burgers
- 150 g of chicken breast
- 2 pieces of slices
- About 60 g of cooked ham
- q.s. of pepper
- q.s. of salt
- 1 teaspoon of roasting spices
- 40 g (1 thin slice) of fresh bacon
- 150 g of pork loin
- 150 g of veal nut
To serve (vegetables to taste)
- a couple of tablespoons of black olives
- washers and carrot fillets
- a few leaves of Belgian salad
- 1 sprig of parsley
- a spoonful of corn
- a few leaves cut into strips of gentle salad
Materials Needed
- Parchment paper to prepare the discs
- 1 potato masher to press the minced meat
- 1 non-stick pan, made of stone or steel
- 1 cutting board
- 1 knife
- 1 wooden spoon
- Scissors
- 1 pen or 1 pencil
- 1 serving dish
Preparation
WHAT TO KNOW BEFORE YOU BEGIN ...
The distinctive feature of homemade burgers lies precisely in the way they are prepared: we will not use professional tools or expensive appliances. It is enough simply to have a potato masher and baking paper ...- Combine the four types of minced meat in a baking dish and mix well with the help of a wooden spoon. Add salt, pepper and herbs, and continue to mix.
Valuable advice from your personal cooker
It is advisable to ask your trusted butcher to grind the four cuts of meat together, to speed up the preparation of the burgers.- Meanwhile, prepare the discs with parchment paper: they will serve as a base for the burgers. Then, prepare a sheet of parchment paper, fold it in three parts vertically, and fold it horizontally again. Place the base of the potato masher on the folded parchment paper and, with the help of a pen or pencil, trace the circumference of the instrument directly on the parchment paper. With scissors, cut the discs along the line drawn.
- Prepare the open potato masher: at this point, insert a disc of baking paper inside. This operation is essential to prevent the hamburger, once inserted in the potato masher, from sticking to the walls.
- With a spoon, prepare a ball of dough: inside, insert a small square of slices (or another type of soft cheese) and a not too large piece of cooked ham, making sure to cover the filling well with the meat.
- Insert the meat ball filled with ham and cheese directly into the potato masher.
- Cover the ball of dough with another disc of baking paper.
- At this point, close the potato masher and gently press to form a hamburger. Clearly, the more meat you put in the potato masher, the thicker the hamburger will be.
- Proceed in this way with all the dough. With this dose, we should get about 5 or 6 hamburgers.
- Arrange a serving dish with raw vegetables and corn, in order to make the presentation of the burgers inviting.
- In the meantime, prepare a pot on the stove: to cook the burgers, the pan must be very hot. It is advisable to choose the size of the pan according to the amount of hamburger you want to cook: in fact, it would be useless to cook a single piece in a very large pan because it would risk burning the cooking liquid.
Important precaution
How to know when the pot is hot?
After a couple of minutes that the pan is on the fire, the advice is to do the "water" test: wet your hands with a little running water, lift the lid of the pot and drop your wet hands on the pan. If the splashes of water form so many droplets that chase each other quickly around the circumference of the pan, and then evaporate just as quickly, it means that the pan has reached the right degree of heat.- At this point, proceed with cooking the hamburgers without removing the baking paper disc.
- To obtain excellent hamburgers, the cooking must be impeccable. For this reason, it is advisable to brown the minced meat for two minutes per side: after this time, the hamburger must be turned with the help of a non-stick spoon. a disc of baking paper, which in the meantime will have reached an amber-brownish color, will come off easily. Proceed in the same way with the other side of the meat.
- After another two minutes, turn the hamburger, remove the parchment paper and cover the pan with the lid. Lower the heat and cook the meat slowly: the humidity created inside the pan will help the central part of the pan to cook. Hamburger.
- Place the burgers in the center of the plate. Serve piping hot.
Alice's comment - PersonalCooker
The ham and cheese stuffed burgers are a complete and delicious dish: a "light alternative to the classic cordon-bleu. Without the need to bread and fry the ham and cheese-stuffed burgers (an indispensable maneuver for the preparation of cordon-bleu"), we will therefore give a clean cut to the calories, while ensuring an excellent flavor to the dish.Nutritional values and Health Comment on the recipe
Hamburgers stuffed with ham and cheese are part of the category of food dishes and therefore contain mainly proteins with a high biological value and fats (especially saturated), with few carbohydrates; the variant proposed by Alice in the video does not include the "use of the egg" useful for the compactness of the dough, which promotes the reduction of the overall cholesterol of the recipe; on the other hand, a good pressing and the use of slices sufficiently preserve its consistency Also in this type of hamburger, the use of vegetables for the side dish is not sufficient to reach a sufficient quantity of dietary fiber, therefore, it is advisable to increase the portions especially of Belgian salad, gentile and carrots.
