Turkey Burgers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 kcal | (29 %) | ||
| Protein | 27.3 g | (28 %) | ||
| Fat | 39.06 g | (34 %) | ||
| Carbohydrates | 35.92 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.27 g | (14 %) |
| Vitamin A | 616.51 mg | (77,064 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.39 mg | (28 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 92.8 μg | (31 %) | ||
| Pantothenic acid | 1.18 mg | (20 %) | ||
| Biotin | 3.41 μg | (8 %) | ||
| Vitamin B₁₂ | 1.54 μg | (51 %) | ||
| Vitamin C | 76.63 mg | (81 %) | ||
| Potassium | 645.84 mg | (16 %) | ||
| Calcium | 152.43 mg | (15 %) | ||
| Magnesium | 32.09 mg | (11 %) | ||
| Iron | 4.14 mg | (28 %) | ||
| Iodine | 16.86 μg | (8 %) | ||
| Zinc | 2.77 mg | (35 %) | ||
| Saturated fatty acids | 10.13 g | |||
| Cholesterol | 143.1 mg |
Ingredients
- For the coleslaw
- 400 grams Green cabbage
- 1 carrot
- ½ onion
- 80 grams Mayonnaise
- 80 grams Whipped cream
- 1 tsp Dijon mustard
- salt
- freshly ground peppers
- sugar
- lemon juice
- For the burgers
- 1 shallot
- 1 egg
- 400 grams Ground turkey
- 2 Tbsps White bread crumbs
- salt
- cayenne pepper
- 2 Tbsps vegetable oil
- 2 tomatoes
- 1 Romaine lettuce
- 4 White rolls
- sliced Basil (leaves, for garnish)
Preparation steps
For the coleslaw, remove outer leaves of the cabbage and shred on a box grater (or cut into thin strips). Peel carrot and slice or cut into fine strips. Knead both in a bowl with hands until soft. Cut the half, peeled onion into thin strips and add to the vegetables. Add mayonnaise, creme fraiche and mustard and mix well. Season with salt and pepper. Let stand for at least 30 minutes. Season to taste with lemon juice salt, pepper and sugar.
For the burgers, peel shallot, chop finely and mix with egg and the turkey. Add enough breadcrumbs to form a well-moldable dough. Season with salt and cayenne pepper and shape into 4 patties. Cook patties in a pan in hot oil on both sides until cooked through, 6-8 minutes.
Rinse the tomatoes, cut out stalks and cut into thin slices. Rinse the lettuce and separate into individual leaves. Cut rolls in half and toast the cut surfaces (in a toaster oven or under oven broiler, watching carefully) until crispy.
Lay 2-3 lettuce leaves on each bottom roll half and top each with 2 slices of tomato and a turkey patty. Then garnish with some coleslaw, sprinkle with basil leaves and top with remaining roll halves. Serve remaining coleslaw on the side.
