Chicken Burger with Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 262.1 μg | (437 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,336 mg | (33 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the salsa
- 1 green paprika
- 1 shallot
- 1 garlic clove
- 1 red chili pepper
- 180 milliliters Ketchup
- salt
- freshly ground peppers
- For the burgers
- 100 grams Corn (canned)
- 500 grams fresh ground chicken
- 1 egg
- breadcrumbs (if necessary)
- 2 Tbsps vegetable oil
- For serving
- 4 Pickled cucumbers
- 1 red onion
- 4 Lettuce (such as Lollo Bianco)
- 4 Hamburger bun
- 4 slices Processed cheese
Preparation steps
For the salsa, rinse the peppers and cut into very small cubes. Peel the shallot and garlic and chop finely. Rinse the chile, cut in half lengthwise, remove seeds and finely chop. Mix with the diced peppers, shallot, garlic and ketchup and season with salt and pepper.
For the burgers, drain the corn and mix with the chicken, egg, some bread crumbs as needed. Season with salt and pepper, and form the mixture into 4 patties. Fry until golden brown in a pan with hot oil, reduce the heat and cook until done.
Drain the pickles and cut into thin slices. Peel the onion and cut into thin rings. Rinse and trim the lettuce and spin dry. Cut the rolls in half horizontally, and toast slightly. Top the bottom half of each roll with a lettuce leaf, place a chicken burger on it, top with some salsa and a slice of cheese. Melt briefly under the broiler of an oven (watching carefully), then cover with pickles and onion rings and the top of the roll. Serve on plates alongside hot fried potatoes.
