Beefburger with baked potato and coleslaw with carrots and apple

60 min
Temperature: Hot
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Grated carrot 0.15 kg
Fuji apple 0.15 kg
Corinto raisins 0.05 kg
Mayonnaise sauce 0.25 l
Cream of yoghurt 0.1 kg
Apple vinegar 0.02 l
Sugar 0.008 kg
Ground white pepper 0.2 g
Potatoes 1.0 kg
Parmesan cheese 0.05 kg
Table salt 2.5 g
Minced meat 0.882 kg
Rindless pork belly 0.378 kg
"Burger Meat" 1050 0.022 kg
Table salt 9.45 g
Garlic powder 2.52 g
Ground white pepper 1.89 g
Breadcrumbs 0.019 kg
Water 0.126 l
Perejil seco 0.003 kg
  • Mince the beef.
  • Mix the meat with the sautéed garlic chopped into brunoise, chopped parsley, milk, eggs and grated cheese.
  • Form hamburgers of about 180 g each.

For the coleslaw with carrots and apple:

  • Mix the finely chopped cabbage with the grated carrots and the apple chopped into julienne.
  • Prepare the sauce by mixing mayonnaise, yoghurt, vinegar, pepper and sugar. Pour in milk until it has a lighter consistency.

For the baked potato au gratin:

  • Bake the whole potatoes with their skin on in the oven and then check with a skewer whether they are soft.
  • Cut in half, season with salt and hot oil, and then add grated cheese.
  • Cook au gratin in the oven.


  • Cook the hamburgers on the griddle or grill, and then heat up in the oven.
  • Place the burger on the plate with half a potato au gratin and serve together with the coleslaw dressed with the sauce.
Nutritional information (1 portion)
Fiber 7.52 g
Saturates 38.39 g
Monounsaturated fatty acids 67.7 g
Polyunsaturated fatty acids 14.7 g
Cholesterol 305.32 mg
Calcium 476.28 mg
Iron 7.9 mg
Zinc 9.06 mg
Vitamin A 601.07 ug
Vitamin C 106.33 g
Folic acid 116.29 ug
Salt (Sodium) 3119.08 mg
Sugars 16.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.