Blueberry Chicken Burgers with Raspberry Mayonnaise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 288.2 μg | (480 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,310 mg | (33 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the raspberry mayonnaise
- 100 grams fresh Raspberries
- 4 Tbsps Mayonnaise
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps finely chopped Chives
- For the burgers
- 2 slices Toast
- 100 grams fresh Blueberries
- 1 shallot
- 1 garlic clove
- 400 grams Ground meat (from chicken)
- 1 egg
- 1 Tbsp Mustard
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 2 Tomatoes
- 4 Lettuce (such as leaf lettuce or romaine lettuce)
- 4 Sesame seed rolls
- 4 slices Cheese (such as cheddar or American)
Preparation steps
For the mayonnaise: Rinse the raspberries and pat dry. Combine the mayonnaise, yogurt and chopped chives in a small bowl and coarsely mash the raspberries into the mixture.
For the burgers: Remove the crust from the white bread and soak in warm water. Rinse the blueberries and pat dry. Peel and finely chop the shallot and garlic. Combine the ground chicken, shallot, garlic, egg and mustard in a large bowl. Squeeze the excess water from the bread and add to the mixture. Season with salt and pepper. Gently mix in the blueberries and divide the mixture into 4 patties. Heat the vegetable oil in a large pan and cook the patties for about 4 minutes on each side, until golden brown.
Rinse and slice the tomatoes. Rinse the lettuce leaves and pat dry. Wash the tomatoes and cut into slices. Wash the lettuce and shake dry. Slice open the sesame seed rolls and top with lettuce, tomato, a slice of cheese and a chicken patty. Top with a dollop of the raspberry mayonnaise and serve with potato chips.
