XXL-Hamburger
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,396 cal. | (66 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 110 g | (95 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 546.6 μg | (911 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 2,442 mg | (61 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 50.5 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 340 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the meatballs
- 1 day-old White roll
- 1 shallot
- 1 garlic clove
- 1 Tbsp vegetable oil
- 800 grams mixed Ground meat
- 1 egg
- 1 tsp hot Mustard
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- also
- 8 Lettuce (such as Lollo Bianco)
- 4 Tomatoes
- 4 Pickled cucumbers
- 2 onions
- 2 Tbsps butter
- 4 Hamburger bun
- 8 slices Bacon
- 8 Tbsps Mayonnaise
- 4 slices Processed cheese
- 4 Tbsps Spice ketchup
Preparation steps
Soak roll in lukewarm water. Peel and finely chop shallot and garlic. Sauté shallot and garlic in hot oil until translucent. Remove from heat and let cool. In a bowl, mix together shallot and garlic, ground meat, egg, roll (squeezed to remove water) and mustard. Season with salt and pepper and mix well. Form mixture into 4 patties with wet hands. In a pan, fry patties in butter until browned on both sides. Reduce the heat and continue cooking patties until done.
Meanwhile, rinse and spin lettuce dry. Rinse tomatoes, cut out stems and slice. Drain cucumber pickles and cut lengthwise into thin slices. Peel onion, cut into thin rings and sauté in a pan with butter. Cut the rolls horizontally, and briefly warm in oven (200°C or approximately 400°F). (Alternatively, toast rolls in a toaster.) Fry bacon in a pan until crispy and drain on paper towels. Spread bottom half of bun with mayonnaise, and layer with a lettuce leaf, a few pickle slices, a tomato slice and a few onion rings. Place a burger on top. Repeat with additional mayonnaise, lettuce, pickle slices, tomato slices and onion rings. Place a the second patty on top and top with a slice of cheese, onion rings, 2 slices of bacon and ketchup. Top with bun. Repear with remaining sandwich and serve.
