Spiced burger with fried quail's egg and avocado and caper s

Yield: 1 servings

Measure Ingredient
1 \N Avocado; diced
1 \N Red chilli; halved, de-seeded
\N \N ; and sliced finely
1 \N Green chilli; halved, de-seeded
\N \N ; and finely sliced
2 \N Cloves garlic; thinly sliced
2 \N Tomatoes; skinned, de-seeded
\N \N ; and diced
25 grams Capers; rinsed and chopped
\N \N ; (3/4oz)
100 millilitres Olive oil; (3 1/2fl oz)
2 teaspoons Coriander
\N \N Salt and pepper
1 \N 900 gram rib eye; including fat,
\N \N ; minced (2lb)
½ teaspoon Cayenne pepper
½ teaspoon Ground coriander
\N \N Sea salt
2 \N Quails eggs
2 slices Bread




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.

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