Hamburgers

You can make a shallot sauce: after cooking some of the burgers in the frying pan, add a finely chopped shallot, and cook it in the remaining fat 2 minutes. Then add a half glass of dry white wine, and boil while scraping the bottom of the pan with a wooden spatula. Add 10 cl cream, allow to thick over a low heat. Use as a dressing on the meat in your burger.

You can also try this version of Janet Clark from Toronto who replaces the onion with a sachet of onion soup, and adds 2 or 3 tablespoons of oat flakes to the meat. Delicious.

One difference between us and our Canadian friends: their burgers are much thicker, about 1 cm or more.

Did you know it: Hamburger is not an american recipe originally, but a german one, from the people of Hambourg, the Hamburgers. They brought it to the USA.

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	230 RDI=90 %	660 RDI=60 %	340 RDI=50 %	2,410 RDI=120 %	10,090 RDI: 120 %
Per 100 g	30 RDI=10 %	80 RDI=7 %	40 RDI=6 %	290 RDI=10 %	1,210 RDI: 10 %
Per person	110 RDI=40 %	330 RDI=30 %	170 RDI=30 %	1,200 RDI=60 %	5,040 RDI: 60 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man