Grilled Lamb Burgers with Potatoes and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,502 mg | (38 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams waxy potatoes
- salt
- 1 baby Radicchio
- 200 grams lamb's lettuce
- 120 grams Pine nuts
- 1 yellow onion
- 2 garlic cloves
- 4 Tbsps olive oil
- ½ bunch parsley (15 grams)
- 600 grams Ground lamb
- 1 egg
- 80 grams breadcrumbs
- freshly ground peppers
- 50 grams melted butter
- 2 Tbsps white balsamic vinegar
- ½ bunch Chives (15 grams)
Preparation steps
Rinse the potatoes and cook for 20 minutes in boiling salted water. Drain and cool in ice water. Peel and cut into 1.5 cm (approximately 1/2 inch) thick slices. Rinse the radicchio and mache, spin dry and tear into bite-sized pieces. Toast the pine nuts in a dry frying pan until golden. Peel the onion and garlic, chop finely and saute in another pan with 1 tablespoon oil until translucent. Rinse the parsley, shake dry, pluck the leaves and chop finely. Combine the ground lamb with the egg, onion, garlic, parsley and breadcrumbs. Season with salt and pepper.
Form patties about 80 grams (approximately 3 ounces) each. Grill for 10-15 minutes. Toss the potatoes with melted butter. Season with salt and pepper. Grill the potatoes for 5 minutes on each side. Toss the salad with the pine nuts. Combine the remaining oil with vinegar and season with salt and pepper and toss with the salad. Rinse the chives, shake dry and cut into small rings. Arrange the salad on a serving plate. Top with one patty and 3 slices of potato. Serve sprinkled with chopped chives.
