Sirloin Steak Burgers with Goat Cheese and Tomato Confit
(Percentage of daily recommendation)
|Calorie||2,147 kcal||(102 %)|
|Protein||249.39 g||(254 %)|
|Fat||111.25 g||(96 %)|
|Carbohydrates||29.51 g||(20 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.13 g||(4 %)|
|Vitamin A||105.51 mg||(13,189 %)|
|Vitamin D||1.14 μg||(6 %)|
|Vitamin E||1.87 mg||(16 %)|
|Vitamin B₁||0.95 mg||(95 %)|
|Vitamin B₂||1.79 mg||(163 %)|
|Niacin||99.82 mg||(832 %)|
|Vitamin B₆||4.99 mg||(356 %)|
|Folate||70.77 μg||(24 %)|
|Pantothenic acid||0.55 mg||(9 %)|
|Biotin||5.37 μg||(12 %)|
|Vitamin B₁₂||27.5 μg||(917 %)|
|Vitamin C||13.46 mg||(14 %)|
|Potassium||3,444.55 mg||(86 %)|
|Calcium||191.35 mg||(19 %)|
|Magnesium||291.71 mg||(97 %)|
|Iron||24.33 mg||(162 %)|
|Zinc||58.47 mg||(731 %)|
|Saturated fatty acids||33.69 g|
Peel garlic and chop finely. Blanch tomatoes, peel, remove seeds and pulp and cut into small cubes. Heat the oil in a small saucepan, add the garlic and sauté. Add the tomatoes, vinegar, salt, pepper and a little sugar. Simmer over low heat for approximately 10 minutes. Then season to taste and let cool.
Rinse the arugula and shake dry.
Preheat the oven to 100°C (approximately 210°F).
Rinse steaks and pat dry. Sear in oil in a frying pan for about 1 minute on each side. Season with salt and place in preheated oven until cooked to desired doneness, 15-25 minutes (depending on doneness preference). Cook bacon in a pan in the remaining fat until crispy. Drain on paper towels.
Cut burger buns in half and toast for a few minutes in the oven. Cut the goat cheese into 4 slices and place on the bottom halves of the buns. Then top each with a steak and top with a few slices of bacon. Distribute arugula leaves over the bacon and and top each burger with some tomato confit and 1 tablespoon aioli. Lay top halves of buns over the burgers and secure with skewers. Serve with pickles and fries, if desired.