Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ½ kg minced beef
- 2 small onions
- 2 tbsp capers
- 4 tbsp chopped pickled beetroot
- 1 egg yolk
- salt and pepper
- butter for frying
- 1 stock cube
- 2 tbsp cream cheese
- watercress for garnish
- =
Directions
Knead the minced beef, chopped onion, capers, chopped pickled beetroot, egg yolk and herbs and spices with the hands to a firm consistency.
Shape the meat into thick burgers and fry for a few minutes on each side in the butter.
The idea is that they are quite rare inside, but that is a matter of taste.
Place the burgers in a heated serving tray and garnish with the watercress.
Add 400 ml water and the stock cube to the pan.
Melt the cream cheese in the stock and season.
Sere the gravy with the burgers, mashed potatoes and a large bowl of salad.