Beef patties with Lebanese salad
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Calories
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Proteins
{{ nutritionFacts.protein * servingSize | roundTo:2 }} g
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Carbs
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Fat
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g minced beef
- {{ ingredientQuantities[1] * servingSize * 1 | roundTo:2 }} piece clove of garlic
- salt
- blackpepper, ground
- {{ ingredientQuantities[4] * servingSize * 1 | roundTo:2 }} tablespoon olive oil
- {{ ingredientQuantities[5] * servingSize * 100 | roundTo:2 }} g bulgur
- {{ ingredientQuantities[6] * servingSize * 100 | roundTo:2 }} g tomatoes
- {{ ingredientQuantities[7] * servingSize * 1 | roundTo:2 }} g green parsley
- {{ ingredientQuantities[8] * servingSize * 1 | roundTo:2 }} mint
- {{ ingredientQuantities[9] * servingSize * 1 | roundTo:2 }} piece coriander (cilantro) green
Preparation
Put the meat in a bowl, add salt, pressed garlic, marjoram, black pepper and mix well. Let the mixture rest in the fridge for 15 minutes. Then mix it well one more time and make patties. First, sear the patties in a hot skillet with oil and then put them in the oven pre-heated to 180˚C for 10-15 minutes. In the meantime cook the bulgur in 0.5l of salted water. Cover the cooked bulgur and let it rest for 10 minutes. Meanwhile boil enough water to soak the tomato, with core removed, and let it soak for 30 seconds. Take out the tomato and cool it quickly in ice cold water, peel it and cut into cubes. Add finely chopped parsley green, mint and coriander to the tomato. Drain the bulgur and rinse it in cold water. Mix the tomato and bulgur and serve with the patties.