Beef and Cheese Burger with Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 61.3 μg | (102 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 handful cilantro
- 600 grams Ground beef
- 1 egg
- 2 tsps Mustard
- salt
- freshly ground peppers
- 2 Tomatoes
- 1 red onion
- 1 Avocado
- 4 slices Cheddar cheese
- 4 Hamburger bun
- 4 Tbsps Mayonnaise
- Arugula (for garnish)
- Basil (for garnish)
Preparation steps
Rinse the cilantro, shake dry, pluck the leaves and chop finely. Mix the ground beef with egg, chopped cilantro and mustard, and season with salt and pepper.
Rinse the tomatoes and cut into slices. Peel the onion and cut into rings. Cut the avocado cut in half, remove the pit, scrape out the pulp with a tablespoon, and cut the pulp into thin slices.
Heat a grill pan without the oil. Make 4 patties from the ground beef mixture and fry in the hot grill pan from both sides for 5-6 minutes each. After turning, place one cheddar cheese slice over each patty.
Cut the hamburger buns horizontally and spread the bottoms with the mayonnaise. Top each bottom with avocado, tomato slices, patty and onion rings. Garnish with basil and arugula. Close the burgers with top halves of the buns. Serve with potato wedges.
