Burgers with Avocado, Fried Onions and Mustard Mayonnaise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 777 cal. | (37 %) | ||
| Protein | 35.43 g | (36 %) | ||
| Fat | 50.74 g | (44 %) | ||
| Carbohydrates | 40.51 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.37 g | (15 %) |
| Vitamin A | 153.33 mg | (19,166 %) | ||
| Vitamin D | 0.95 μg | (5 %) | ||
| Vitamin E | 5.31 mg | (44 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 10.48 mg | (87 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 67.95 μg | (23 %) | ||
| Pantothenic acid | 0.68 mg | (11 %) | ||
| Biotin | 3.85 μg | (9 %) | ||
| Vitamin B₁₂ | 3.77 μg | (126 %) | ||
| Vitamin C | 39.86 mg | (42 %) | ||
| Potassium | 401.74 mg | (10 %) | ||
| Calcium | 145.85 mg | (15 %) | ||
| Magnesium | 78.87 mg | (26 %) | ||
| Iron | 5.07 mg | (34 %) | ||
| Iodine | 28.58 μg | (14 %) | ||
| Zinc | 6.47 mg | (81 %) | ||
| Saturated fatty acids | 9.68 g | |||
| Cholesterol | 172.63 mg |
Ingredients
- For the mustard mayonnaise
- 2 eggs
- 150 grams Mayonnaise
- 2 Tbsps sharp Mustard
- 1 tsp White vinegar
- salt
- freshly ground peppers
- For burger
- 1 red chili pepper
- 600 grams Ground beef
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 2 onions
- 3 Tbsps Pastry flour
- 1 tsp ground paprika
- Vegetable fat (for cooking)
- 1 Avocado
- 1 Lettuce
- 2 Tbsps vegetable oil
- 4 Hamburger bun (such as with sesame seeds)
- 4 tsps Ketchup
Preparation steps
For the mustard mayonnaise, hard boil the eggs, then drain, rinse, peel and coarsely chop. Mix the mayonnaise with the mustard and vinegar in a bowl and season with salt and pepper. Fold in the eggs.
Rinse the chile, halve, remove seeds and white inside walls and chop. Mix into the ground beef and season with soy sauce and Worcestershire sauce. Peel the onions, cut into rings and mix in a bowl with the flour and the paprika. Tap off excess flour and deep fry until golden brown. Drain on paper towels. Peel the avocado, cut in half, remove seed and cut into slices. Trim the romaine, rinse, shake dry and tear or cut small. From the ground beef, form four burger patties and cook in hot oil in a pan for about 2 minutes on each side. Cut the rolls in half, toast to taste and spread the lids with ketchup. Place a bit of the mustard mayonnaise on each of the undersides. Top with lettuce, beef, avocado and fried onions and serve immediately. Serve with remaining mustard mayonnaise.
