Burgers with Caramel Onions and Cocktail Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 800 kcal | (38 %) | ||
| Protein | 24.57 g | (25 %) | ||
| Fat | 51.82 g | (45 %) | ||
| Carbohydrates | 49.03 g | (33 %) | ||
| Sugar added | 1.22 g | (5 %) | ||
| Roughage | 3.68 g | (12 %) |
| Vitamin A | 428.95 mg | (53,619 %) | ||
| Vitamin D | 0.51 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 8.05 mg | (67 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52.76 μg | (18 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 4.06 μg | (9 %) | ||
| Vitamin B₁₂ | 2.46 μg | (82 %) | ||
| Vitamin C | 25.43 mg | (27 %) | ||
| Potassium | 325.63 mg | (8 %) | ||
| Calcium | 192.48 mg | (19 %) | ||
| Magnesium | 74.7 mg | (25 %) | ||
| Iron | 6.64 mg | (44 %) | ||
| Iodine | 15.45 μg | (8 %) | ||
| Zinc | 4.38 mg | (55 %) | ||
| Saturated fatty acids | 11.97 g | |||
| Cholesterol | 122.94 mg |
Ingredients
- For Cocktail sauce
- 150 grams Mayonnaise
- 3 Tbsps Ketchup
- 2 centiliters Cognac
- 1 Tbsp Tomato paste
- 1 splash lemon juice
- 1 tsp Horseradish
- 1 splash Worcestershire sauce
- salt
- cayenne pepper
- For the onions
- 3 Red onions
- 2 Tbsps butter
- 2 tsps powdered sugar
- 50 milliliters dry Red wine
- 2 Tbsps balsamic vinegar
- salt
- peppers
- For the burgers
- 1 stale White roll
- 1 shallot
- 3 Tbsps olive oil
- 2 Tbsps freshly chopped parsley
- 1 Tbsp freshly chopped marjoram
- 1 egg
- 400 grams Ground beef
- 1 tsp sharp Mustard
- breadcrumbs
- salt
- freshly ground peppers
- 4 Hamburger bun
- 4 Lettuce (such as Iceberg)
Preparation steps
For the cocktail sauce: Stir the mayonnaise with the ketchup, cognac, tomato paste, lemon juice and horseradish until smooth. Season with the worcestershire, salt and cayenne pepper. Refrigerate until ready to serve.
For the onions: Peel the onion, cut into thin rings and sweat in 1 tablespoon butter. Sprinkle with sugar, caramelize and deglaze with the red wine and vinegar. Simmer on medium heat about 10 minutes until the liquid is almost completely evaporated. Season with salt and pepper.
For the burgers: Soak the stale bread in a little lukewarm water. Peel and finely chop the shallots, sauté in 1 tablespoon hot oil, add the chopped parsley and marjoram and let cool slightly. Mix together with the egg, soaked bread, mustard and meat. Add breadcrumbs if necessary so that the mixture is easily malleable but not too soft. Season heavily with salt and pepper. Cut the buns and toast the cut sides on the grill pan. Keep the buns warm in the oven at 80°C convection (approximately 180°F).
Form the ground beef into patties and grill on the grill pan in the remaining oil for 2-3 minutes on each side, Rinse the lettuce leaves, pat dry and cut into thin strips.
Spread 1 teaspoon of cocktail sauce on each bun bottom. Top with lettuce, a burger patty and caramelized onions. Put the top bun in place and serve with the remaining cocktail sauce.
