CONTENTThe history of Hellmann’s page 4Burger facts page 5BEST FOOD'S REAL MAYONNAISE IN PAKISTAN page 6recipes page 7-23

BURGER BUNAll burgers are served on a typically in the form of a small round roll bun. With its soft texture and slightly sweet flavor, it complements the other ingredients.

MEAT/FISH/VEGETARIANGourmet burgers deserve the best quality meat, fish and vegetables. For meat burgers, use the cuts with sufficient fat (shoulder, breast or neck). This ensures that the meat will stay together during cooking, gives added flavor and ensures for a smoother burger. You can slice the meat by hand or use a mincer on a coarse setting.

TOPPINGSYou can vary the color, taste and texture using toppings such as chutney, cheese or marinated vegetables. This means that you can turn an average burger into a real gourmet burger.

SAUCEAll sauces used on the burgers are based on Best Foods real mayonnaise. For some burgers, Real Mayonnaise is used as a base and then enriched with herbs, spices, citrus etc.

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1756 – The Birth of MayonnaiseMayonnaise is said to be the invention of the Duke de Richelieu's French chef in 1756. While the Duke was fighting the British at Port Mahon, his chef was creating a celebratory feast in the honour of the Duke's victory, containing

cream and eggs. When the chef realised that the-re was no cream in the kitchen, he improvised, replacing the cream with olive oil. A new cooking masterpiece was born and the chef named it Ma-honnaise in honour of the Duke's victory.

The history of Hellmann’s

1905 – The Birth of Hellmann’sIn 1905, German immigrant Richard Hellmann opened a delicatessen in New York City where he sold mayon-naise made from his wife's recipe. Originally, two ver-sions of the recipe were sold and to distinguish between them, Hellmann put a blue

ribbon around one. The "ribboned" version was so highly sought after that in 1912, Hellmann designed what today is known as the iconic "Blue Ribbon" label.

2014 – More than 100 years of Hellmann’sAfter more than a century, Hellman's/Best Foodsis now available in many many countries and is officially the number 1 mayonnaise in the world.

(source: Nielsen and Euromonitor, 2014).

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Hamburg steak

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Perception of the hamburgerAround the turn of the twentieth century, it was considered questionable food except for workingmen's lunches, as hamburgers were commonly mystery meat served in small greasy-spoon short-order diners, often set up near factories.With the arrival of the automobile and the pu-blic desire for on-the-go meals came a reputa-tion makeover for the hamburger.

FUN FACTS• In May 2012, Serendipity 3 was recognized as the Guinness World Record holder for serving the world's most expensive hamburger, the $295 Le Burger Extravagant.

Burger facts

the Absolutely Ridiculous Burger, which takes about 12 hours to prepare. It was cooked and ad-judicated on May 30, 2009.• A $777 Kobe beef and Maine lobster burger, topped with caramelized onion, Brie cheese and prosciutto, was reported available at Le Burger Brasserie, inside the Paris Las Vegas casino.• New York chef Daniel Boulud created an intricate dish composed of layers of ground sirloin, foie gras, and wine-braised short ribs, assembled to look exactly like a fast-food burger. It is available with truffles in season.• On September 2, 2012, the Black Bear Casino Resort near Carlton, Minnesota made the world-record bacon cheeseburger that weighed 2,014 pounds (914 kg). Guinness World Records verified the record for biggest burger.• In Las Vegas, Nevada at the Heart At-tack Grill there is a Quadruple Bypass Bur-ger. The burger weighs two pounds and the name is derived from the fact that the burger is unhealthy. The restaurant is known for being honest about the fact that their food is unhealthy. They allow people that weigh over 350 pounds (160 kg) to eat for free.

A hamburger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. Hamburgers may be cooked in a variety of ways, including pan-frying, barbecuing, andflame-broiling.

Minced or chopped beef was a popular dish in Hamburg, Germany in the nineteenth century. This so-called Hamburg steak was a familiar dish for the German immigrants that left Ham burg for the United States. It was also perfect for New York City because it was filling and could-be easily eaten while standing up or on the go.

Mallie's Sports

• At $499, the world's largest hamburger commercially available tips the scales at 185.8 pounds (84.3 kg) and is on the menu atGrill & Bar in Southgate, Michigan. It is called -

REAL thickness, REAL versatility, REAL taste. Transform your burger offering with Best Foods Real Mayonnaise.

Real Mayonnaise is the World's number 1 May-onnaise. It is perfect for hot applications, with best binding and coating properties that does notlet your burger get soggy!

Real, pasteurized eggs provide you safe, great tasting mayonnaise, you won't have to look far to turn a simple dish into a specialty.

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Overview

REAL MAYONNAISE IN PAKISTAN

SERVE YOUR GUESTS A REAL BURGER

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BURGERRECIPE BOOK

8 original

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RECIPE CHICKEN

INGREDIENTS

• 1 burger bun• chicken thigh (about 125g)• iceberg lettuce• red bell pepper

SAUCE••

Real Mayonnaiselime zest

PREPARATION

SAUCECombine the grated lime zest with the Real Mayonnaise to taste.

BURGERChop the chicken thighs finely with a knife or use a mincer on a coarse setting. Press the meat firmly together and mould into a burger. Season the burger with salt and pepper and cook on both sides over a high heat. Slice the burger bun open and grill cut side down on a skillet. Put the burger together with iceberg lettuce, roasted red bell pepper and the chicken burger. Garnish with mayonnaise.

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1o

RECIPE BEEF NEW YORK

INGREDIENTS

• 1 burger bun• beef (about 125g)• avocado• lime• bacon• goat cheese• red onion• rice vinegar• arugula• tarragon• chervil• chives

SAUCE• Real Mayonnaise

PREPARATION

SAUCEMix red bell pepper with Real Mayonnaise.

BURGERCut the beef finely with a knife or use a mincer on a coarse setting. Press the meat firmly together and mould into a burger. Season the burger with salt and pepper and cook the burger on both sides on a high heat. Slice the burger bun open and grill cut side down on a skillet. Put the burger together with mashed avocado and lime, fried bacon and the beef burger. Garnish with goat cheese, Best Foods real mayonnaise spicy red bell pepper, rice vinegar-marinated red onion and a herb salad of arugula, tarragon, chervil and chives.

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RECIPE EGG PLANT

INGREDIENTS

• 1 burger bun• aubergine• wild mushrooms• shallot• garlic• crème fraiche• munster cheese• lettuce• frisee lettuce• beetroot• Minzuna lettuce• mint• quinoa

SAUCE• Best Foods real mayonnaise• olive oil• lemon juice

PREPARATION

SAUCEMix olive oil and spices with Real Mayonnaise. Add lemon juice to taste.

BURGERGrill thin slices of aubergine and cook briefly in the oven. Sauté the shallot and garlic and then add minced aubergine and wild mushrooms. Add a spoon of crème fraiche and add salt and pepper to taste. Leave the mixture to cool. Lay the slices of aubergine in a round mould, ensuring that they overlap. Fill the mould with the aubergine and mushroom mixture and fold into a burger. Slice the burger bun open and grill cut side down on a skillet. Put the burger together with lettuce and the lukewarm aubergine burger. Garnish with a slice of munster cheese,mayonnaise, roasted quinoa and a salad mix of red beetroot, mint, frisee and minzuna.

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RECIPE LAMB

INGREDIENTS

• 1 burger bun• lamb (about 125g)• sugar snaps• green asparagus

SAUCE• Real Mayonnaise

PREPARATION

SAUCEReal Mayonnaise.

BURGERSlice the lamb finely with a knife or use a mincer on a coarse setting. Press the mince firmly together and mould into a burger. Season the burger with salt and pepper and fry or grill the burger on both sides on a high heat. Slice the burger bun open and grill cut side down on a skillet. Put the burger together with Best Foods real mayonnaise, and a salad of blanched green vegetables. Place the lamb burger on the green vegetables.

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RECIPE SHRIMP

INGREDIENTS

• 1 burger bun• prawns (about 125g)• ginger• garlic• lime zest• fennel• orange• red pepper• radish• dill• coriander• green curry paste

SAUCE• Real Mayonnaise

PREPARATION

SAUCEBlend the Best Foods real mayonnaise with green curry paste to taste.

BURGERChop the prawns finely and mix with some grated ginger, garlic and lime zest. Press into a round shape. Make a salad from the thinly sliced fennel, segmented orange, red pepper, radish, dill and coriander. Season the prawn burger with salt and pepper and cook on both sides in a hot pan with a touch of oil. Slice the burger bun open and grill cut side down on a skillet. Put the burger together with the prawn burger and green curry mayonnaise. Garnish with the fennel salad.

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RECIPE LENTIL

INGREDIENTS

• 1 burger bun• white beans• lentils• onion• garlic• thyme• egg• pumpkin• arugula• red mizuna• beetroot leaf• blue cheese• pumpkin seeds

SAUCE• Real Mayonnaise• nut oil

PREPARATION

SAUCECombine the nut oil with the Real Mayonnaise to taste.

BURGERPre-soak the dried white beans the day before preparation. Cook these with the lentils. Sauté onion and garlic and add to the cooked beans and lentils. Add salt, pepper and thyme to taste. Leave the mixture to cool and mix it with the egg until it is smooth. Shape into a burger. Cook the burger on both sides over a high heat. Slice the burger bun open and grill cut side down on a skillet. Put the burger together with pumpkin chutney and the crispy baked bean burger. Garnish with blue cheese, mayonnaise, roasted pumpkin seeds and a mixed salad of arugula, red mizuna and beetroot leaf.

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RECIPE BEEF

INGREDIENTS

• 1 burger bun• beef (about 125g)• basil• pine nuts• parmesan cheese• garlic• olive oil• cherry tomatoes• pancetta• frisee lettuce• mozzarella• balasamic vinegar

SAUCE• Real Mayonnaise

PREPARATION

SAUCEReduce the balsamic vinegar to a syrup-like consistency and leave to cool. Combine with the Real Mayonnaise to taste.

BURGERChop the beef finely with a knife or use a mincer on a coarse setting. Press the meat firmly together and shape into a burger. Season the burger with salt and pepper and cook the burger on both sides over a high heat. Slice the burger bun open and grill cut side down on a skillet. Put the burger together with pesto (basil, pine nuts, parmesan cheese, garlic, olive oil) and the beef burger. Garnish with mozzarella cheese, crispy pancetta, balsamic mayonnaise, roasted cherry tomatoes and frisee lettuce.

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RECIPE DUCK

INGREDIENTS

• 1 burger bun• duck breast fillet (about 125g)• red onion• •

oak leaf lettucepistachio nuts

SAUCE• Real Mayonnaise

PREPARATION

SAUCEReal Mayonnaise.

BURGERCut the duck breast fillet finely with a knife or use a mincer on a coarse setting. Press the meat firmly together and mould into a burger. Season the burger with salt and pepper and cook the burger on both sides over a high heat. Slice the burger bun open and grill cut side down on a skillet. Put the burger together with the oak leaf lettuce and the duck breast burger. Garnish with Real Mayonnaise, red onion chutney and chopped pistachio nuts.

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BURGER RECIPE BOOK

Unilever Food SolutionsAvari Plaza, Fatima Jinnah RoadKarachi - 75400. PakistanTo order call: (021) 111-787-787

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