Meat Ring in a Burger Bun

1. 1 Cilantropack 50 g ≈ $1.20 5 g
2. 2 White cabbagepack 1.2 kg ≈ $2.40 30 g
3. 3 Burger bunspack 4 pcs ≈ $2.00 1 pcs
4. 4 Wheat flour 15 g
5. 5 Ground pork and beefpack 500 g ≈ $7.01 120 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Mayonnaise 20 g
8. 8 Sunflower oil 15 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Season the meat mixture with salt, knead it, and shape it into a flat ring with a hole in the center. Dredge in flour.

2. Heat 1 tablespoon of oil over medium-high heat. Fry the ring for 5–6 minutes per side until golden brown. The inside should be fully cooked with no pink, and the juices should run clear.

3. In the remaining oil, fry the egg until the whites² are set and the yolk is thick (3–4 minutes), then season with salt.

4. Shred the cabbage finely, chop the cilantro¹ finely, and mix together.

5. Slice the bun lengthwise and lightly toast the cut sides on a skillet for 1 minute.

6. Spread mayonnaise on the bottom half of the bun, place the meat ring on top, and nestle the egg into the hole.

7. Top with the cabbage and cilantro¹ mixture, spread mayonnaise on the top half of the bun, and press it down.