Cheeseburgers with Peppers and Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 907 cal. | (43 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Ground meat (beef)
- salt
- freshly ground peppers
- vegetable oil (for the grill)
- 4 Ciabatta
- 125 grams Mozzarella
- 2 Red Hungarian wax peppers
- 1 garlic clove
- ½ organic lemon
- 1 Tbsp olive oil
- 1 handful Arugula
- 2 sprigs Basil
- 2 sprigs parsley
- 30 grams Parmesan
Preparation steps
Place the ground beef in a bowl, season with salt and pepper and knead well. Shape into 4 patties. Cook on an oiled grill for 6-8 minutes on each side.
Halve the ciabatta horizontally and place cut surfaces down on the grill. Let brown for 2-3 minutes.
Drain the mozzarella and cut into slices. Rinse the peppers, peel (preferably with a peeler), cut in half, remove seeds and ribs and cut into strips. Peel garlic and chop finely. Rinse the lemon in hot water, wipe dry and remove some zest. Squeeze a little juice. Mix the peppers with garlic, lemon juice and oil and season with salt and pepper. Rinse arugula, basil and parsley and shake dry. Pluck and coarsely chop the parsley.
Turn the lower halves of ciabatta, cover with the mozzarella and melt cheese 1-2 minutes with the grill lid closed. Top with the arugula, basil, meat patty and peppers. Plane the Parmesan over top and garnish with zest. Position the lids and serve on plates garnished with parsley.
