Italian beefburger with pesto

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them into finger-thick sticks (French fries). Heat the frying fat in a pan and pre-fry the French fries in portions for 8-10 minutes. Put them on kitchen paper, drain and let them cool down. Peel and finely chop the onion. Knead the minced beef, onion, egg, some salt and pepper.

2. 2

   Form 4 large, flat meatballs from the mixture with moistened hands. Drain the mozzarella and cut into 4 thick slices. Wash the tomatoes and cut them into slices as well. Wash lettuce and dab dry. Heat oil in a pan and fry the meatballs for about 6 minutes, turning them over. Then place the mozzarella on the hot meatballs, cover them and let them melt slightly at low heat for about 4 minutes. In the meantime, add the French fries in portions to the hot fat and fry for 2-3 minutes until golden brown. Drain the French fries and sprinkle with salt. Cut the roll open and spread the lower halves thinly with pesto. Cover with lettuce, tomatoes and meatballs and add another blob of pesto.

3. 3

   In the meantime, add the French fries in portions to the hot fat and fry for 2-3 minutes until golden brown. Drain the French fries and sprinkle with salt. Cut the roll open and spread the lower halves thinly with pesto. Cover with lettuce, tomatoes and meatballs and add another blob of pesto. Place the upper half of the roll on top and serve with French fries. Garnish with basil. Serve with ketchup

Nutrition Facts

KCAL
760 kcal

CARBS
55 g

FATS
37 g

PROTEINS
49 g