Ingredients for 4 burgers:
4 tablespoons BBQ sauce
4 burger buns
60 g rocket
For the olive tapinade:
90 g black olives without stone
1 clove of garlic
2 tbsp high-quality olive oil
For the fennel and tomato vegetables:
1 fennel (approx. 300 g)
1 onion
100 g dried tomatoes in oil
4-6 stems thyme
coarse sea salt
freshly ground black pepper
For the beef patties
600 g ground beef
salt
freshly ground black pepper
2 tablespoons vegetable oil
Preparation:
1. Preheat the oven to 200 °C top/bottom heat.
2. Drain the olives in a kitchen sieve, rinse with cold water and pat dry. Peel and finely chop the garlic and place in a tall measuring jug with the olives and olive oil. Blend coarsely with a hand blender.
3. Wash the rocket and spin dry. Clean the fennel, chop the fennel greens and set aside. Halve the fennel lengthways, cut out the stalk in a wedge shape and cut the fennel into fine strips.
4. Finely chop the onion skins. Drain the tomatoes through a sieve, reserving the oil. Dice the tomatoes. Pluck the thyme leaves from the stem. Heat the tomato oil in a pan and fry the onions and fennel for about 34 minutes. Add the thyme and the tomatoes. Season with salt and and pepper.
5. Season the minced meat with salt and pepper. Form four patties from the mixture. Heat the oil in a frying pan and fry the patties in it for about 4 minutes on each side.
6. Halve the buns, place them on a baking tray with the cut side facing upwards and toast them in a hot oven for about 4 minutes. Top the burger buns with the ingredients and serve.
Preparation time approx. 50 minutes
Nutritional values per piece approx.:
Calories: 608
Joule: 2545
Protein: 39,7 g
Fat: 33,9 g
Carbohydrates: 35 g
(FoodCentrale by ddp images)
