Beef

Burgers with Chipeño and Cucumber Salad

Portions2 peopleChangeTiming 30 minsView
Ingredients14 IngredientsViewSwitzerland54 % localView
  • 0.5  tablespoon Chipeño sauce
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  • 1  cucumber
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  • 0.5  teaspoon cumin powder
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  • 0.5  tablespoon dried dill
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  • 0.5  teaspoon dried rosemary
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  • 0.5  egg
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 10  grams fresh coriander
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  • 1  fresh onion
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  • 1.5  tablespoons lemon juice
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  • 250  grams minced beef
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  • 2  tablespoons rapeseed oil
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  • 0.25  teaspoon salt
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  • 2  tablespoons wheat flour
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  • 30  grams white radish
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Peel 0.5 fresh onion and cut it into thin slices of around 3 mm
Peel 1 cucumber and use a peeler to cut the cucumber into thin ribbons lengthwise
Wash 30 grams white radish and cut it into thin slices of 2 mm
Add the cucumber ribbons, the white radish, the onions, 1.5 tablespoons lemon juice, 0.5 tablespoon dried dill and 1 tablespoon rapeseed oil into a medium-sized bowl and mix until the salad is well combined
Peel 0.5 fresh onion and cut it into cubes of about 3 mm
Wash 10 grams fresh coriander and cut the leaves into pieces of about 2 mm
Add 250 grams minced beef, 0.5 egg, 0.5 teaspoon cumin powder, 0.5 teaspoon dried rosemary, 0.5 tablespoon Chipeño sauce, the chopped onions and the fresh coriander to a large bowl
Sprinkle the meat with 2 tablespoons wheat flour and 0.25 teaspoon salt and knead the meat mixture vigorously for about 3 minutes until the ingredients are well combined
Split the meat mixture into balls of around 80 grams each and flatten each of the balls into burger patties
Add 1 tablespoon rapeseed oil to a large frying pan and heat up over medium heat until the oil is hot
Add the burger patties into the large frying pan, cover the large frying pan with a lid and fry the meat for about 3 minutes on one side
Flip the burgers, cover the large frying pan again and fry them for about 3 minutes on the other side
Arrange the hamburgers on a bed of cucumber salad and serve with additional Chipeño sauce
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Burgers with Chipeño and Cucumber Salad

Chipeno

A white plate with a bed of cucumber salad topped with burger patties with Chipeño
Timing 30 mins
Portions2 people
Ingredients14 Ingredients

Ingredients

  • 0.5  tablespoon Chipeño sauce
  • 1  cucumber
  • 0.5  teaspoon cumin powder
  • 0.5  tablespoon dried dill
  • 0.5  teaspoon dried rosemary
  • 0.5  egg
  • 10  grams fresh coriander
  • 1  fresh onion
  • 1.5  tablespoons lemon juice
  • 250  grams minced beef
  • 2  tablespoons rapeseed oil
  • 0.25  teaspoon salt
  • 2  tablespoons wheat flour
  • 30  grams white radish

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Tools

  • 1 large frying pan with lid
  • 1 cutting board
  • 1 knife
  • 1 peeler
  • 1 large bowl
  • 1 medium-sized bowl

Burgers with Chipeño and Cucumber Salad

Chipeno

Instructions

Peel 0.5 fresh onion and cut it into thin slices of around 3 mm
Peel 1 cucumber and use a peeler to cut the cucumber into thin ribbons lengthwise
Wash 30 grams white radish and cut it into thin slices of 2 mm
Add the cucumber ribbons, the white radish, the onions, 1.5 tablespoons lemon juice, 0.5 tablespoon dried dill and 1 tablespoon rapeseed oil into a medium-sized bowl and mix until the salad is well combined
Peel 0.5 fresh onion and cut it into cubes of about 3 mm
Wash 10 grams fresh coriander and cut the leaves into pieces of about 2 mm
Add 250 grams minced beef, 0.5 egg, 0.5 teaspoon cumin powder, 0.5 teaspoon dried rosemary, 0.5 tablespoon Chipeño sauce, the chopped onions and the fresh coriander to a large bowl
Sprinkle the meat with 2 tablespoons wheat flour and 0.25 teaspoon salt and knead the meat mixture vigorously for about 3 minutes until the ingredients are well combined
Split the meat mixture into balls of around 80 grams each and flatten each of the balls into burger patties
Add 1 tablespoon rapeseed oil to a large frying pan and heat up over medium heat until the oil is hot
Add the burger patties into the large frying pan, cover the large frying pan with a lid and fry the meat for about 3 minutes on one side
Flip the burgers, cover the large frying pan again and fry them for about 3 minutes on the other side
Arrange the hamburgers on a bed of cucumber salad and serve with additional Chipeño sauce