| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Flash in th, Ew |
1 |
servings |
INGREDIENTS
| 1 |
|
Avocado; diced |
| 1 |
|
Red chilli; halved, de-seeded |
|
|
; and sliced finely |
| 1 |
|
Green chilli; halved, de-seeded |
|
|
; and finely sliced |
| 2 |
|
Cloves garlic; thinly sliced |
| 2 |
|
Tomatoes; skinned, de-seeded |
|
|
; and diced |
| 25 |
g |
Capers; rinsed and chopped |
|
|
; (3/4oz) |
| 100 |
ml |
Olive oil; (3 1/2fl oz) |
| 2 |
ts |
Coriander |
|
|
Salt and pepper |
| 1 |
|
900 gram rib eye; including fat, |
|
|
; minced (2lb) |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Ground coriander |
|
|
Sea salt |
| 2 |
|
Quails eggs |
| 2 |
sl |
Bread |
INSTRUCTIONS
FOR THE SALSA
FOR THE SPICED BURGER
TO GARNISH
For the salsa: Mix all the ingredients for the salsa together leaving the
avocado and tomato until last. Season with salt and pepper.
For the burgers: Mix the ground beef with the spices and form into 100g
(4oz) balls. Form into small burgers and season with salt. Cook in a hot
frying pan until slightly pink.
Cut two circular croutons slightly larger than the burgers and fry in a
little oil and butter. Fry the quails eggs.
To serve: Place the burgers on the croutons with a quails egg on top of
each one and dress with the salsa.
Converted by MC_Buster.
Per serving: 1337 Calories (kcal); 125g Total Fat; (81% calories from fat);
11g Protein; 54g Carbohydrate; 1mg Cholesterol; 860mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 24
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”