Burgers, 2 Ways
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the beef
- 2 slices Toast
- 1 onion
- 2 garlic cloves
- olive oil
- 400 grams Ground beef
- 1 egg
- 1 Tbsp freshly chopped parsley
- 1 tsp spicy Mustard
- salt
- cayenne pepper
- For the lamb
- 1 day-old White roll
- 1 Tomato
- 80 grams Feta
- 400 grams Ground lamb
- 1 egg
- 1 Tbsp freshly chopped oregano
- 1 tsp spicy Mustard
- freshly ground peppers
Preparation steps
Heat up grill.
For the beef: Soak bread in lukewarm water. Peel and mince onion and garlic. Heat 1 tablespoon oil in a pan and cook onion and garlic.
Combine ground beef with half the onion mixture, mustard, well-squeezed bread, egg and parsley. Season with salt and cayenne pepper. Shape mixture into small rolls.
For the lamb: Soak bread in lukewarm water. Blanch tomatoes, shock in ice water, peel, quarter, core and dice.
Dice feta. Combine minced lamb, egg, well-squeezed bread, oregano, mustard, tomato, feta and remaining onion mixture. Knead and season with salt and pepper. Shape into 4 patties.
Cook both burgers on the hot grill, turning occasionally. Grill for about 8-10 minutes. Remove and serve, as desired, with tomato salsa and olive garlic curd.
