Beef schnitzel burger
Crunchy and cispy burger packed with veggies
4
Serves
30 mins
Prep Time
3 mins
Cook Time
Recipe author
Kathy Paterson
A burger with lots of great textures. You could use your favourite coleslaw in place of the green cabbage or add some fresh chopped herbs to the cabbage as well.
A burger with lots of great textures. You could use your favourite coleslaw in place of the green cabbage or add some fresh chopped herbs to the cabbage as well.
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Ingredients
Beef Schnitzel
4 slices Quality Mark beef schnitzels
1/4 cup plain flour
1 egg
lightly beaten with 2 Tbsp water
2 cups dried breadcrumbs
i
oil
for frying
salt
black pepper
To Serve
4 hamburger buns
4 tsp mayonnaise
4 good handfuls green cabbage
finely shredded
cauliflower pickle
see recipe below
Cauliflower Pickle
400g cauliflower
broken into florets and thinly sliced
3 Tbsp bread and butter pickles
chopped, plus a little pickling liquid
2 Tbsp yoghurt
1 tsp Dijon mustard
salt
Method
To Make Beef Schnitzel
To Make Cauliflower Pickle
To Serve
1
Use kitchen scissors to make small cuts around the edge of each piece of beef so they don’t curl during cooking.
2
Put the flour, egg and breadcrumbs in separate shallow bowls. Coat a piece of beef in the flour, shaking off excess, then dip in the egg and finally coat in the breadcrumbs. Put in the fridge while you heat the oil.
3
Heat a large frying pan over medium heat and add enough oil to cover the base. Once the oil is hot, add the beef pieces, in batches if necessary, and cook for 3-4 minutes, turning once. Drain on crumpled kitchen paper and lightly season.
Nutrition Information per Serving (410.5g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2507
Protein
37.9g
Total Fat
14.9g
Saturated Fat
3.9g
Carbs
73.5g
Dietary Fibre
7.6g
Sodium
1972mg
Iron
4.3mg
Zinc
5.0mg
Vitamin B12
1.2µg
