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Hereford burgers with beetroot salad and parsley trotters
Grilled Hereford burgers with lightly sweet beetroot-raw salad and fried potatoes with parsley.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Meanwhile, halve the big potatoes.
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Once the water has boiled, add the potatoes and any salt and boil for 15 minutes until done.
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In the meantime, season the burgers with the oil and grill in the grill pan for about 16 minutes. Turn halfway.
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Meanwhile, clean the scallion and cut it. Wash half the cucumber, cut into slices first and then into strips.
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Mix the shallot with the cucumber through the beet in a bowl. Let the capers drain and absorb 2 cubits of liquid.
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Add the capers and the dressing to the salad and season with pepper, salt and extra moisture from the capers.
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Clean the garlic and cut finely. Slice the parsley.
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Drain the potatoes and scoop with the rest of the oil, garlic and parsley. Season with pepper and salt.
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Serve the potatoes with the burgers and the salad.
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Nutrition
815Calories
Sodium0% DV1.285mg
Fat72% DV47g
Protein66% DV33g
Carbs20% DV59g
Fiber48% DV12g
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