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Pour le steak et la garniture
01. Lavez la sucrine. Pelez l’oignon, coupez-le en 2. Réservez la 2ème moitié. Dans la
midi cuve munie du disque éminceur 2 mm, émincez les tomates, l’oignon et la sucrine.
Réservez.
02. Coupez la 2ème moitié d’oignon en morceaux, mettez-la dans la cuve munie du
couteau métal et donnez 5 pulsions.
03. Coupez la viande en gros morceaux. Ajoutez-la dans la cuve munie du couteau métal.
Donnez quelques pulsions, la viande doit être hachée et non réduite en purée. Salez,
poivrez. Donnez 2 pulsions.
04. Formez à la main des galettes. Cuisez-les à la poêle avec un peu d’huile d’olive
pendant environ 2 minutes de chaque côté. Ajustez la cuisson si besoin.
05. Mettez les tranches de fromage sur les steaks. Couvrez la poêle jusqu’au moment de
dresser les hamburgers.
06. Préparez la mayonnaise en suivant la recette p. 28 en divisant les ingrédients par 2.
07. Coupez les pains en 2. Garnissez-les de tomates, salade, steak, mayonnaise et ketchup.
08. Dégustez chaud.
Astuces du chef : pour un hamburger plus gourmand, ajoutez une tranche de bacon.
Servez avec des frites.
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