Chicken Burgers
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
840
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 22.1 mg | (184 %) | ||
| Vitamin K | 270.9 μg | (452 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,526 mg | (38 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Hamburger bun
- 2 Chicken breasts
- 1 egg
- 1 Tbsp Pastry flour
- 3 Tbsps breadcrumbs
- 2 slices Processed cheese
- 2 Lettuce
- 2 thick Tomatoes
- 2 Tbsps Remoulade
- salt
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
1.
Rinse and trim lettuce leaves.
2.
Rinse the chicken breasts, pat dry, season with salt and pepper and coat with flour. Dip in beaten egg and coat with the breadcrumbs. Fry in hot oil until golden brown, 4-5 minutes. Drain on paper towels.
3.
Halve buns crosswise and place chicken on lower bun halves. Layer with cheese, lettuce and tomato and top each with a dollop of remoulade. If desired, garnish with other ingredients such as pickles or onions. Top with remaining bun halves and serve.
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