Burgers with Cherry Tomato and Corn Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 30.92 g | (32 %) | ||
| Fat | 19.38 g | (17 %) | ||
| Carbohydrates | 50.59 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 700.92 mg | (87,615 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 2.73 mg | (23 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 9.72 mg | (81 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 65.82 μg | (22 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.62 μg | (4 %) | ||
| Vitamin B₁₂ | 2.39 μg | (80 %) | ||
| Vitamin C | 60.26 mg | (63 %) | ||
| Potassium | 228.01 mg | (6 %) | ||
| Calcium | 189.72 mg | (19 %) | ||
| Magnesium | 13.8 mg | (5 %) | ||
| Iron | 8.71 mg | (58 %) | ||
| Iodine | 13.35 μg | (7 %) | ||
| Zinc | 4.18 mg | (52 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Cholesterol | 91.41 mg |
Ingredients
- For the topping
- 8 Cherry tomatoes
- 2 scallions
- 1 garlic clove
- 2 Tbsps vegetable oil
- 2 Tbsps Corn (canned)
- For the burgers
- 1 stale White roll
- 1 red chili pepper
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp freshly chopped parsley
- 400 grams Ground beef
- 1 egg
- 1 tsp sharp Mustard
- salt
- freshly ground peppers
- 8 Lettuce (such as Lollo Binaco)
- 4 Wheat rolls
- 5 Tbsps Ketchup (or barbecue sauce)
Preparation steps
For the topping: Rinse the tomatoes and cut into quarters. Rinse the scallions and thinly slice. Peel the garlic and chop finely. Heat the oil in a skillet and sauté garlic, scallion, tomato and the corn, season with salt and pepper and toss briefly. Let cool.
For the burgers: Soak the roll in lukewarm water. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Heat the oil in a skillet. Peel and finely chop the shallot and garlic and saute along with the chile until translucent. Remove from the heat, stir in the parsley and let cool.
Squeeze the bread and transfer to a bowl with the ground beef, egg, mustard and shallot mixture, season with salt and pepper. Knead to combine and shape into 4 patties.
Heat the grill and lightly oil the grates, Grill the patties until grill marks appear on both sides, about 4 minutes per side.
Meanwhile, rinse the lettuce and spin dry.
Cut the rolls horizontally, spread 1 tablespoon ketchup or barbecue sauce on each and toast briefly on the hot grill. Top with lettuce leaves and a burger. Divide the topping among the burgers and top each with 1 teaspoon ketchup or barbecue sauce and put the tops of the rolls on the burgers. Serve immediately with mixed salad.
