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Hamburger provençal - Benkku81
Cuisine et Traditions

Hamburger provençal

Buns topped with beef steaks, cream, olive oil and eggplant
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Chef :
Réalisé le :
Famille :
Hamburger provençalHamburger provençalHamburger provençalHamburger provençalHamburger provençalHamburger provençalHamburger provençal
Temps de préparation : 60 min
Temps de cuisson : 50 min
Temps de repos : 12 h
Temps total : 14h50min
Nbre de couvert : 4

Ingrédients


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Buns
Flour : 0.300 kG
Fresh yeast : 0,010 Kg
Skim milk : 0,200 L
Margarine : 0,015 kG
Salt : PM
Milk : 0,025 L
Sesame (seed) : 0.005 kG

Minced steak
Beef : 0,350 kG
Tomato : 0,200 kG
Salt : PM
Pepper : PM

Cream olive
Olive green : 0,100 kG
Garlic : 0.005 kG
Sage : 0,010 kG
Lemon : 1 piece
Ricotta : 0,120 kG

Trim
Eggplant : 0,100 kG
Olive oil : 0,060 L
Salt : PM
Pepper : PM

1) Hamburger provençal1
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Realize the recipe of the buns
2)
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Wash and slice the eggplants into thin slices of 2mm thick approximately.
The oil on each sides and season with salt and pepper.
The plate on the plate from the oven. Bake in an oven at 200°c for 10 minutes.
Turn them over and continue cooking for an additional 10 minutes.
The book
3)
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Wash and pit the green olives.
Peel and wash the garlic. No need of the de-germing.
Trim, wash and pat dry the sage
Mix the olives with the garlic and sage. We obtain a puree.
Add the ricotta cheese, mix and set aside.
4) Hamburger provençal4
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Blanch the tomatoes and recovering their flesh.

5) Hamburger provençal5
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Chop the beef with a grid average. Add the tomato pulp and mix.
Shape into 4 steak. Season with salt and pepper on each side.
The pan fried according to the taste of each (blue, rare, medium, well cooked).
6) Hamburger provençal6
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Cut the bread in two. Top each with half of cream olive.
7) Hamburger provençal7
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Have round eggplant on the bottom and lay the steaks.
8) Hamburger provençal8
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Bake for 10 minutes at 200°C.
Serve with a green salad or French fries.

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