|
|
|
Estimated Times |
Preparation time: 15
Cooking time: 35
|
|
Ingredients
-
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
55
60
65
70
75
100
125
150
175
200
225
250
servings
3 | pcs. | Sun-dried tomatoes in oil, whole ~24 g |
1.5 | dl | Crème fraiche 18 % ~150 g |
1 | tsp | Ketchup ~5 g |
0.5 | tsp | Sea salt ~2.8 g |
2 | pinch | Black Pepper ~0.8 g |
200 | g | Potatoes |
3 | pcs. | Carrots ~225 g |
1 | pcs. | Parsnip ~100 g |
4 | stalk | Thyme ~4 stalk |
1 | tbsp | Rape seed oil ~13.7 g |
300 | g | Minced beef 6-10% |
|
|
Directions
Finely dice the sun-dried tomatoes. Blend with the crème fraiche, ketchup, salt and pepper. Refrigerate for approx. 1 hour and add more seasoning to taste.
Peel and coarsely chop the potatoes, carrots and parsnips. Place the vegetables in an ovenproof dish with sprigs of thyme and brush with rape seed oil.
Preheat the oven to 200º C/fan oven 175º C. Roast the vegetables for approx. 35 minutes.
Form the mince into burgers. Press out to the required thickness and fry for approx. 8 minutes on each side. Season with salt and pepper.
Serve the beef burgers with the roasted vegetables and dip.
Nutritional data
661 Kcal Per Serving F: 41 g, P: 37 g, C: 40 g, DF: 7 g 1,322 Kcal (129 Kcal/100 g)
|
More statistics |
|