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| Estimated Times |
Preparation time: 10
Cooking time: 30
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Ingredients
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250
servings
| 0.5 | pcs. | Red onion(s) ~37.5 g |
| 1 | clove(s) | Garlic ~3 g |
| 0.5 | pcs. | Lemon ~50 g |
| 2 | pcs. | Tomato ~250 g |
| 2 | pcs. | Gherkins ~56 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 350 | g | Minced beef 16% |
| 0.5 | bunch | Chives ~5 g |
| 200 | g | Potatoes |
| 1 | tbsp | Olive oil ~13.7 g |
| 1 | tsp | White sugar ~4.5 g |
| 1 | tsp | Sea salt ~5.5 g |
| 1 | tsp | Paprika ~2 g |
| 0.5 | pcs. | Cucumber ~150 g |
| 0.5 | pcs. | Head lettuce ~75 g |
| 1 | dl | Fromage frais 0.3% ~100 g |
| 2 | pcs. | Whole wheat burger buns ~164 g |
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Directions
Wash the potatoes thoroughly and cut into wedges. Put the oil, paprika, salt and pepper into a freezer bag.
Put the potatoes in the bag and shake well. Tip the potatoes onto a baking tray lined with baking paper.
Bake in the oven for approx. 30 mins.
Meanwhile, rinse and slice the vegetables.
Form the meat into large flat burgers. Season with salt and pepper.
Fry for approx. eight minutes on each side.
Heat the buns under the grill.
Make a dressing out of fromage frais, finely chopped chives, garlic, lemon juice, salt and black pepper. Add sugar to taste.
Arrange the burger on a plate with the roasted potato wedges.
Tip
Crème fraiche can be used instead of fromage frais.
Nutritional data
854 Kcal Per Serving
F: 39 g, P: 49 g, C: 82 g, DF: 10 g
1,708 Kcal (116 Kcal/100 g)
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| More statistics |
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