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🍽️ Juicy Steak Burgers with Gorgonzola Cream

619 kcal · 30 min · 4 servings

Ingredients

• 100 g cucumber
• 1 large yellow tomato
• 2 handfuls arugula
• 1 handful sprouts (e.g. alfalfa)
• 120 g Gorgonzola
• 2 tbsp sour cream
• 4 beef steaks approx. 160 g each (e.g. entrecôte)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 4 burger buns
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Slice the cucumber into thin rounds.
3. 3. Wash the tomato thoroughly.
4. 4. Remove the hard stem area from the tomato.
5. 5. Slice the tomato into very thin rounds.
6. 6. Wash the arugula.
7. 7. Shake the arugula dry or use a salad spinner.
8. 8. Wash the sprouts.
9. 9. Place the sprouts on kitchen paper to drain.
10. 10. Mash the Gorgonzola cheese with a fork until crumbly.
11. 11. Mix the crumbled Gorgonzola with the sour cream.
12. 12. Rinse the steaks briefly under running water.
13. 13. Pat the steaks dry with a kitchen towel.
14. 14. Season the steaks with salt and pepper.
15. 15. Heat oil in a frying pan.
16. 16. Sear the steaks in the hot pan on both sides.
17. 17. Cook for 1 to 2 minutes per side.
18. 18. Decide on your preferred level of doneness.
19. 19. Remove the steaks from the pan immediately if you like them rare.
20. 20. Reduce the heat to medium if you want the steaks pink.
21. 21. Continue cooking the steaks for a few more minutes over gentle heat.
22. 22. Slice the buns in half.
23. 23. Spread the Gorgonzola cream sauce on each bun half.
24. 24. Place cucumber slices on the buns.
25. 25. Place tomato slices on the cucumbers.
26. 26. Place the cooked steaks on the tomatoes.
27. 27. Garnish with fresh parsley.
28. 28. Place arugula on the steaks.
29. 29. Place the sprouts on top as the final layer.
30. 30. Place the bun tops on.
31. 31. Secure the burgers with a wooden skewer.

Nutrition per serving

• kcal: 619
• Protein: 56 g · Fett/Fat: 30 g · Carbs: 30 g