Hereford burgers with beetroot salad and parsley trotters

Name: hereford burgers with beetroot salad and parsley trotters
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 500 g baby potatoes; 2 broken Hereford citizen; 2 el traditional olive oil; 1 shallot; cucumber; 150 g raw vegetables beet julienne bag; 50 g capers; 60 g mustard dill dressing; 1 toe garlic; 10 g fresh flat parsley

Grilled Hereford burgers with lightly sweet beetroot-raw salad and fried potatoes with parsley.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Bring a generous pot of water to the boil. Meanwhile, halve the big potatoes.
Once the water has boiled, add the potatoes and any salt and boil for 15 minutes until done.
In the meantime, season the burgers with the oil and grill in the grill pan for about 16 minutes. Turn halfway.
Meanwhile, clean the scallion and cut it. Wash half the cucumber, cut into slices first and then into strips.
Mix the shallot with the cucumber through the beet in a bowl. Let the capers drain and absorb 2 cubits of liquid.
Add the capers and the dressing to the salad and season with pepper, salt and extra moisture from the capers.
Clean the garlic and cut finely. Slice the parsley.
Drain the potatoes and scoop with the rest of the oil, garlic and parsley. Season with pepper and salt.
Serve the potatoes with the burgers and the salad.