Steak Vegetable Fort

Steak Vegetable Fort

by Liu Dahua 266

4.8 (1)







The burgers made by myself are delicious and full of food, even if I eat one breakfast for the boss’s appetite.


Steak Vegetable Fort

1. Put all the ingredients into the bread machine in the order of sugar, salt, milk, eggs, flour, and yeast. Select the kneading program for 20 minutes. During the period, observe the dough formation. Add some milk if it is hard, and fill it with some flour if it is soft. Do not add too much for a little bit of experimentation, add softened butter after 10 minutes.

Steak Vegetable Fort recipe

2. There is no need to take out the proofing until it is twice as large. Just dip your fingers in water and press the dough without shrinking. It is about 2 hours at room temperature. Adjust the time according to the seasonal changes.

Steak Vegetable Fort recipe

3. Knead the dough again for 20 minutes after the hair is finished, then take it out and beat it with your hands until the glove film appears.

Steak Vegetable Fort recipe

4. Divide the kneaded dough into 6 portions, knead each portion into a round shape, put it in a hamburger mold, and ferment to double its size.

Steak Vegetable Fort recipe

5. Preheat the oven at 175 degrees for 5 minutes, place the middle and lower layer, and bake for about 15 minutes. If the color is too dark, cover with tin foil. Cut the baked bread dough into 3 slices after cooling.

Steak Vegetable Fort recipe

6. Fry the steak in a pan.

Steak Vegetable Fort recipe

7. The bottom slice is smeared with tomato sauce and cheese slices, then the steak is sprinkled with salad dressing.

Steak Vegetable Fort recipe

8. Cover the first slice of bread in the middle, spread a layer of tomato sauce, cover the processed vegetables, and sprinkle a layer of salad dressing.

Steak Vegetable Fort recipe

9. Cover with the last slice of bread.

Steak Vegetable Fort recipe

10. Take a bite, full of scent~

Steak Vegetable Fort recipe


1. Various sauces can be adjusted according to your own preferences.
2. Adjust the time and temperature of the oven appropriately.
3. The steak should be cut in advance into the same size as the hamburger.
4. Vegetables I use are cucumber shreds, carrot shreds, fungus, and cauliflower. You can adjust them according to your preferences.


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