Spiced burger with fried quail's egg and avocado and caper s
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | grams | Capers; rinsed and chopped |
| ; (3/4oz) | ||
| 100 | millilitres | Olive oil; (3 1/2fl oz) |
| 2 | teaspoons | Coriander |
| Salt and pepper | ||
| 1 | 900 gram rib eye; including fat, | |
| ; minced (2lb) | ||
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Ground coriander |
| Sea salt | ||
| 2 | Quails eggs | |
| 2 | slices | Bread |
Directions
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: 1½ Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 1 Fruit; 24 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.