Beef Burger with Ballymaloe Irish Ketchup with Stout

The recipe Beef Burger with Ballymaloe Irish Ketchup with Stout can be made in approximately 20 minutes. This recipe makes 4 servings with 574 calories, 30g of protein, and 34g of fat each. For $2.02 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Creative Culinary requires onions, butter, cheddar cheese, and greens. st. patrick day will be even more special with this recipe. A couple people made this recipe, and 34 would say it hit the spot. It is a rather inexpensive recipe for fans of American food. It works well as a main course. Overall, this recipe earns a good spoonacular score of 62%. If you like this recipe, take a look at these similar recipes: Homemade Guinness Irish Stout Ketchup, Irish Stout Beef Stew, and Irish Stout Chicken.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

4–6 soft burger buns

1 Tbsp butter

2 ounces medium white cheddar cheese shavings or slices

1 egg, beaten

1/4 cup flour, seasoned

1 tsp fresh thyme leaves, chopped

Handful of mixed lettuce greens

16 ounces ground beef

2 tbsp Ballymaloe Country Sauce with Stout

Olive oil for frying

2/3 cup chopped onions

Red onion, sliced

Salt and freshly ground pepper, to taste

Equipment:

bowl

frying pan

Cooking instruction summary:

Melt the butter in a pan, add the onions, cover and sweat until soft. Allow to cool and then mix in a bowl with all the other ingredients.Shape into burgers and toss in seasoned flour, patting off excess. Fry in the olive oil over medium heat, turning as required until fully cooked (internal temperature of at least 160°F) about 4 minutes each side.Serve on a toasted bun with cheese shavings, lettuce, onion slice and a dollop of the Ballymaloe Stout Ketchup.

 

Step by step:


1. Melt the butter in a pan, add the onions, cover and sweat until soft. Allow to cool and then mix in a bowl with all the other ingredients.Shape into burgers and toss in seasoned flour, patting off excess. Fry in the olive oil over medium heat, turning as required until fully cooked (internal temperature of at least 160°F) about 4 minutes each side.

2. Serve on a toasted bun with cheese shavings, lettuce, onion slice and a dollop of the Ballymaloe Stout Ketchup.


Nutrition Information:

Quickview
574k Calories
29g Protein
34g Total Fat
34g Carbs
11% Health Score
Limit These
Calories
574k
29%

Fat
34g
53%

  Saturated Fat
14g
90%

Carbohydrates
34g
11%

  Sugar
6g
8%

Cholesterol
143mg
48%

Sodium
704mg
31%

Get Enough Of These
Protein
29g
60%

Selenium
35µg
50%

Vitamin B12
2µg
46%

Zinc
5mg
39%

Vitamin B3
7mg
37%

Phosphorus
342mg
34%

Vitamin B1
0.41mg
27%

Iron
4mg
25%

Vitamin B2
0.42mg
25%

Vitamin B6
0.48mg
24%

Folate
87µg
22%

Calcium
216mg
22%

Manganese
0.37mg
19%

Potassium
477mg
14%

Magnesium
41mg
10%

Vitamin B5
0.9mg
9%

Vitamin A
433IU
9%

Copper
0.17mg
9%

Fiber
1g
7%

Vitamin E
1mg
7%

Vitamin C
5mg
6%

Vitamin K
5µg
5%

Vitamin D
0.47µg
3%

covered percent of daily need
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Food Trivia

In 2012, divers discovered a 2,000-year-old Roman shipwreck that was so well preserved even the food was intact in its storage jars.

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