Beefburger with baked potato and coleslaw with carrots and apple

60 min
Type of dish: Vegetables, Burguers, Meats
Temperature: Hot
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 0.05 l
Cream of yoghurt 0.038 kg
Sterilised milk 0.025 l
Apple vinegar 0.013 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 0.588 kg
Rindless pork belly 0.252 kg
"Burger Meat" 1050 0.015 kg
Table salt 6.3 g
Garlic powder 1.68 g
Ground white pepper 1.26 g
Breadcrumbs 0.013 kg
Water 0.084 l
Perejil seco 0.002 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 7.39 g
Saturates 22.63 g
Monounsaturated fatty acids 34.48 g
Polyunsaturated fatty acids 8.15 g
Cholesterol 137.19 mg
Calcium 260.79 mg
Iron 5.92 mg
Zinc 6.0 mg
Vitamin A 498.47 ug
Vitamin C 105.98 g
Folic acid 99.57 ug
Salt (Sodium) 2162.9 mg
Sugars 16.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.