Turkey Burger and Fries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 715 cal. | (34 %) | ||
| Protein | 43.85 g | (45 %) | ||
| Fat | 17.46 g | (15 %) | ||
| Carbohydrates | 111.48 g | (74 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.68 g | (42 %) |
| Vitamin A | 1,000.94 mg | (125,118 %) | ||
| Vitamin D | 1.36 μg | (7 %) | ||
| Vitamin E | 3.12 mg | (26 %) | ||
| Vitamin B₁ | 0.65 mg | (65 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 17.39 mg | (145 %) | ||
| Vitamin B₆ | 1.19 mg | (85 %) | ||
| Folate | 159.24 μg | (53 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.69 μg | (17 %) | ||
| Vitamin B₁₂ | 0.24 μg | (8 %) | ||
| Vitamin C | 136.28 mg | (143 %) | ||
| Potassium | 2,774.47 mg | (69 %) | ||
| Calcium | 394.95 mg | (39 %) | ||
| Magnesium | 107.72 mg | (36 %) | ||
| Iron | 7.15 mg | (48 %) | ||
| Iodine | 0.31 μg | (0 %) | ||
| Zinc | 2.23 mg | (28 %) | ||
| Saturated fatty acids | 2.94 g | |||
| Cholesterol | 52.94 mg |
Ingredients
- For the turkey burgers
- 125 grams turkey breasts
- 1 shallot
- 1 Tbsp finely chopped Tomatoes
- 1 tsp scallions
- 1 tsp chopped thyme
- salt
- freshly ground peppers
- clarified butter
- 1 sliced Tomato
- lamb's lettuce
- 2 round White rolls
- For the dressing
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp grainy Mustard
- 1 tsp lemon juice
- For the fries
- 5 large waxy potatoes
- vegetable oil (for frying)
- salt
- ground paprika
- For the salad
- 200 grams lamb's lettuce
- 2 Tomatoes
- For the salad dressing
- 2 Tbsps Corn oil
- 2 Tbsps Fruit Vinegar
- 2 Tbsps Orange juice
- salt
- freshly ground peppers
Preparation steps
For the turkey burgers: Peel the shallot and cut in half. Cut 1 hal into rings and the other into a fine dice.
Finely chop the turky breast. In a bowl stir the turkey with the shallot, tomato and herbs, and season with salt and pepper to taste. Shape the meat mixture into 2 patties. Heat the butter in a skillet. Add the shallot rings and cook until golden brown. Remove and set aside. Cook the patties until golden on both sides.
For the dressing: In a bowl, stir the yogurt with the mustard and lemon juice until smooth.
For assembling the turky burgers: Halve the buns and place the patties on the lower half. Drizzle with the yogurt dressing. Add the fried onion rings, lettuce and tomatoes. Season with salt and pepper to taste. Top with the remaining bun half.
For the fries: Rinse and peel the potatoes. Cut into thick sticks. Rinse with cold water to remove starch. Pat dry with a paper towel.
Heat the oil in a deep fryer to 160°C (approximately 325°F). Cook the potatoes in batches until pale, but starting to become tender. Remove and drain on paper towels. Allow to cool slightly.
Increase the oil temperature to 180°C (approximately 350°F). Add the potatoes in batches and cook until golden and crispy.
Remove and drain on a paper towel. Season with salt and pepper to taste.
Rinse the lettuce and spin dry.
Rinse and slice tomatoes.
For the salad dressing: In a bowl, whisk the vinegar with the orange juice and oil. Season with salt and pepper to taste.
For the salad: In a bowl, toss the mache and tomatoes with the dressing. Serve with the turkey burgers.
