Beef Burgers

• porcje: 4 servings
• czas aktywny: 25 minutes
• całkowity czas: 25 minutes

Składniki

olive oil

1 packet beef mince

1 packet Cheddar cheese

4 burger buns

1 unit egg

¼ tsp salt

1 unit brown onion

1 tsp brown sugar

1 unit tomato

½ packet Fine Breadcrumbs

1 sachet Italian herbs

1 tbs balsamic vinegar (for the onions)

2 tsp water

1 clove garlic

Wskazówki

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, beef mince, fine breadcrumbs (see ingredients list), egg, Italian herbs, the salt and a good pinch of pepper. Shape the mixture into patties a little wider than your burger buns (they shrink during cooking!). You should get 1 patty per person.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the beef patties and cook until almost cooked through, 4-5 minutes each side. Transfer to an oven tray lined with baking paper and sprinkle each patty with shredded Cheddar cheese. Place the bake-at-home burger buns on the same tray and bake until the cheese is melted and the buns are warmed through, 4-5 minutes.

While the patties are cooking, thinly slice the brown onion. Thinly slice the tomato.

Return the frying pan to a medium heat and add a drizzle of olive oil (if needed). Add the onion and cook, stirring, until soft, 5 minutes. Add the brown sugar, balsamic vinegar (for the onion) and the water and cook until the liquid has evaporated and the onion is caramelised, 3-5 minutes.

Slice the burger buns in half. Spread the base of each bun with dill & parsley mayonnaise. Top with a beef patty, caramelised onion, tomato and some reserved spinach & rocket mix. Serve with the rocket-pear salad.

Wartości Odżywcze

• Kalorie: 3570 kcal
• Tłuszcz Całkowity: 43.2 g
• Tłuszcz Nasycony: 14.7 g
• Cholesterol: 0 mg
• Sód: 1060 mg
• Węglowodany Całkowite: 63.6 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 20.7 g
• Białko: 47.9 g