Lamb Burgers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 685 mg | (17 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 day-old White roll
- 1 garlic clove
- 1 onion
- 4 Tbsps olive oil
- 500 grams Ground lamb
- 50 grams black Olives (pitted)
- 20 grams sun-dried Tomatoes (in oil)
- 2 Tbsps freshly chopped Fresh herbs (such as mint and thyme)
- 1 egg
- 2 Tbsps breadcrumbs
- salt
- peppers
- 200 grams Artichoke bottoms (from a jar)
- 2 Tbsps freshly chopped parsley
- 1 splash lemon juice
- Fresh herbs for garnish (z. B. mint and parsley)
- 1 handful Frisée
Preparation steps
Soak roll in a little lukewarm water. Peel garlic and onion, chop garlic finely and dice the onion coarsely. Sauté together in 1 tablespoon hot oil until translucent and remove from the heat. Add garlic and onion to ground lamb with the squeezed roll. Chop the drained olives and sun-dried tomatoes. Knead both with the chopped herbs, egg and meat mixture. If necessary, add breadcrumbs to adjust the consistency of the mixture. Season with salt and pepper.
Shape into 8 burgers and fry in 2 tablespoons hot oil on both sides until golden brown, 5-6 minutes.
Dice artichoke hearts into cubes and sauté for 1-2 minutes in the remaining olive oil. Add the parsley and season with lemon juice, salt and pepper.
Rinse the herbs for garnish and the frisée and tear into pieces.
Place the burgers on a platter, top with the artichokes and serve garnished with the frisée and herbs.
