CUCUMBER SALAD: 1/4 cucumber or 1 baby cucumber 2 tablespoons white wine vinegar 1/2 teaspoon sugar Salt and pepper, to taste BURGER FILLING: 2 slices of tomato 2 slices of red onion 50g red cabbage or other type of cabbage 120g minced beef, max. 7% fat 1 bacon rasher 1 slice of cheese, min. 18% fat 1 small burger bun, about 50–60g, preferably wholemeal 10g mayonnaise CREME FRAICHE DRESSING: 1 tablespoon cr.me fraiche, max. 9% fat 1 tablespoon tomato ketchup 1/2 teaspoon paprika PLUS: A nasturtium flower, to garnish (optional)
Shred the cucumber into long, thin strips and place them in a bowl of boiling water for about 10 minutes.
Slice the tomato and onion.
Shred the red cabbage very finely – use a mandoline if you have one, but take care not to cut your fingers.
Form the meat into a large, flat patty with your hands. Fry the bacon in a non stick pan, and when it is cooked, fry the beef patty in the same pan over a high heat for a couple of minutes on each side. Drain the bacon on kitchen paper.
Place the cheese on the beef patty and the bacon on top of that.
Drain the cucumber thoroughly in a sieve. Mix the vinegar, sugar, salt and pepper, and toss the cucumber in the marinade.
Warm the burger bun. Mix all the ingredients for the creme fraiche dressing.
Spread creme fraiche dressing on the bottom half of the burger bun and spread mayonnaise on the top half. Place the cabbage on the bottom half, followed by the patty, then tomato and onion slices and finally the cucumber salad. Close the burger. Garnish with a nasturtium flower, if you like.
Energy 602kcal . Protein 41g . Carbohydrate 45g . Dietary fibre 6.4g . Fat 26g
The Scandi Sense Diet by Suzy Wengel