Thousand Island Beef Burger

Name: Thousand Island Beef Burger
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Hamburg billet; 150g Beef (Tenderloin); 1 Chinese cabbage; 15g egg; 15g milk; Some butter; 2g salt; Some Chobe Salad Sauce; Some Chobe Salad Dressing

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This menu is refurbished from: Thousand Island Beef Burger http://www.kewpie.com.cn/bj/search/qdnrhb/
Participated in the creative refurbishment menu activity, first found the original menu, Thousand Island Beef Burger. I didn't have Thousand Island dressing on hand, so I used salad dressing and salad dressing instead. The theme of the event is also creative renovation, that is, to be innovative based on the original recipe. The burger that I refurbished today is mainly beef. Instead of making beef patties with meat filling, I made steak directly. The steak is 5 minutes old. It is delicious and tender. The taste is very good. Eating inside is really a treat. My child eats very satisfied. "

Ingredients

Thousand Island Beef Burger

1. Dip the beef tenderloin on the surface with kitchen paper, spread salt with the fingertips, marinate for half an hour, and then spread a little butter on the surface

2. Black pepper should be finely chopped, not too crushed, so do not use ground. Cover the beef side with crushed black pepper, press hard to make the black pepper stick firmly

3. Heat the frying pan, add a little olive oil, add the steak, and fry at high temperature until the surface is browned, about half a minute, then turn the heat to low and fry for about 2 minutes. (These two pictures are fried on the stove, because the glass in my kitchen is blue, which seriously affects the color of the film, please ignore some of them)

4. Turn over and fry on low heat for about 2 minutes

5. Place the fried steak in a hot plate, cover it with tin foil, and let the steak return to temperature for about 10 minutes. This is to allow the juice to be better absorbed by the beef, and the meat will not overflow when it is cut, and the meat will be more tender. . The picture is for illustration, the actual operation should be tightly covered