Grilled Hamburgers with Sun-dried Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 772 cal. | (37 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 61.3 μg | (102 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,326 mg | (33 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams Ground beef
- 2 Red onions
- ½ Eggplant
- salt
- 2 tsps olive oil
- 50 grams Arugula
- freshly ground peppers
- 4 Hamburger bun
- 4 Tbsps Mayonnaise
- 4 slices pecorino romano
- 12 sun-dried Tomatoes
- 4 Tbsps Pesto
Preparation steps
Knead the ground beef well and divide into 4 portions. Form 4 flat patties with your hands or a burger press and stack on a plate with greaseproof paper in between patties to prevent them from sticking together. Place in refrigerator.
Preheat the grill. Peel the red onion and cut into rings. Rinse the eggplant, cut into thin slices, season with salt and let drain for about 20 minutes in a colander. Pat dry with paper towels and brush with olive oil. Rinse the arugula and shake dry.
Cook burgers on preheated grill on both sides about 5-6 minutes. After turning over, season with salt and pepper. Grill eggplant slices until lightly browned on both sides, 3-4 minutes. Slice rolls in half and toast on the grill.
Spread cut surfaces of bottom bun halves with mayonnaise and cover with arugula. Place the cheese on the burgers and set on the arugula. Layer eggplant, sun-dried tomatoes and onion rings over the meat. Brush the top halves of buns with the pesto and serve.
