Beef Burgers with Caponata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 272.3 μg | (454 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,470 mg | (37 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the caponata
- 1 stick Celery
- 1 onion
- 1 garlic clove
- 1 small Eggplant (200 grams)
- 150 grams Tomatoes
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ½ bunch Basil
- 2 Tbsps Red wine vinegar
- 1 Tbsp sugar
- 1 Tbsp Caper (chopped)
- For ground beef burger
- 400 grams Ground beef
- 1 egg
- 1 tsp medium hot Mustard
- salt
- freshly ground peppers
- paprika
- 2 Tbsps breadcrumbs
- 1 Tbsp finely chopped shallots
- clarified butter (for frying)
- 8 slices white bread (or flatbread or 4 small rolls)
- 4 Lettuce (rinsed and spun dry)
Preparation steps
Rinse celery and slice thinly. Peel and finely chop onion and garlic. Rinse eggplant and cut into small cubes. Blanch tomatoes briefly in boiling water, rinse with cold water and remove skins. Cut into cubes.
Add olive oil to a pan. Fry eggplant in batches and remove from pan. Sauté onions and garlic in the remaining oil. Return eggplant to pan along with celery and tomatoes. Season with salt and pepper, cover and cook over medium heat for 5 minutes.
Meanwhile, pluck basil leaves. Add basil leaves, vinegar, sugar and capers to vegetables. Cook until softened, about 15 minutes. Let cool.
In a bowl, combine beef, egg and mustard. Season with salt, pepper and paprika. Add breadcrumbs and shallot and mix well. Form 4 burgers. Heat butter in a skillet and cook burgers until browned on both sides and cooked through. Toast bread in skillet. Divide lettuce leaves over bread slices and top with burgers and a dollop of caponata. Top with remaining bread slices. Serve remaining caponata on the side.
