Light hamburger

Name: Light hamburger
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 225 g Beefsteak minced meat; 75 g Low-fat curd; 2 TABLESPOONS Breadcrumbs; 1 Egg; 2 TABLESPOONS Mustard; 1 Onion; 1 collar Parsley; 2 red peppers; 7-10 Tbsp salt and pepper; 1 TABLESPOON Oil; 100 g Salad cream dressing (20 % fat); 2 Tomatoes; 1/2 Cucumber; 4 Multigrain rolls; 4 Salad leaves; 3 TABLESPOONS Ketchup

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

225 g Beefsteak minced meat
75 g Low-fat curd
2 TABLESPOONS Breadcrumbs
1 Egg
2 TABLESPOONS Mustard
1 Onion
1 collar Parsley
2 red peppers
7-10 Tbsp salt and pepper
1 TABLESPOON Oil
100 g Salad cream dressing (20 % fat)
2 Tomatoes
1/2 Cucumber
4 Multigrain rolls
4 Salad leaves
3 TABLESPOONS Ketchup

Directions

1
Put the minced meat, quark, breadcrumbs, egg and 1 tablespoon of mustard in a bowl. Peel and finely chop the onion. Wash parsley, dab dry and chop. Quarter peppers, remove seeds, wash and cut into very fine cubes.
2
Add parsley, onion and paprika cubes to the minced meat and knead well. Season with salt and pepper. Form 4 palm-sized, flat burgers from the minced dough. Heat the oil in a pan. Fry the burgers for two minutes on each side.
3
Fry over medium heat for another 4 minutes. Mix the salad cream with 1 tablespoon of mustard. Wash and slice the tomatoes and cucumber. Cut the rolls in half. Wash the lettuce leaves and pat dry.
4
Fill the bottom halves of the rolls with lettuce leaves, burgers, tomato and cucumber slices, ketchup and salad cream.