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 0.467 kg
Rindless pork belly 0.2 kg
Burgermix 50 0.012 kg
Table salt 5.0 g
Garlic powder 1.333 g
Ground white pepper 1.0 g
Breadcrumbs 0.01 kg
Water 0.067 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 150 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 7.33 g
Saturates 19.07 g
Monounsaturated fatty acids 30.19 g
Polyunsaturated fatty acids 6.96 g
Cholesterol 116.94 mg
Calcium 253.22 mg
Iron 5.18 mg
Zinc 5.05 mg
Vitamin A 498.47 ug
Vitamin C 105.87 g
Folic acid 96.47 ug
Salt (Sodium) 1988.36 mg
Sugars 16.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.