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Meagie burgers
The burgers are crispy on the outside with soft interior. When assembled with all other ingredients the taste is very close to a real burger.
It gives a sense of that you want more.
Cooking:
- As burger
As a burger the best result is achieved if the exterior is a bit crispy.
Frying heat
With a cast iron pan set the stove to 4 on a heat scale from 1 to 6.
Fry element
Use canola oil to fry in.
Fry time
Fry for about 6 to 7 minutes on the first side and 2 to 3 minutes on the second side. Fry without a lid and rotate (depending on your stove and pan to get it cooked evenly) the burger 1 quarter every 1 and a half minute.
Tip!
If you fry yellow onions at the same time in the same pan as the burger, the first side of the burger is done approximatly the same time as the onion is ready to be removed from the pan.
- As beaf
As a beaf the best result is achieved if the exterior is a bit softer.
Frying heat
With a cast iron pan set the stove to 2 on a heat scale from 1 to 6.
Fry element
Use canola oil to fry in.
Fry time
Fry both sides about 15 minutes each and make sure to use a lid to keep the moist in.
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SEK/kg of material approx: - 13.87 excl. VAT - 17.34 incl. VAT |
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| Date summer 2014 | |
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