Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar. Featured in: In Paris, Burgers Turn Chic. Learn: How to Make Burgers
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Serving Size: 1 recipe (1719g) | ||
Recipe Makes: 1 | ||
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Calories: 2279 | ||
Calories from Fat: 1523 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169.2g | 226 % | |
Saturated Fat 70.3g | 351 % | |
Monounsaturated Fat 69.9g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 563.5mg | 173 % | |
Sodium 10764.6mg | 371 % | |
Potassium 3230.3mg | 85 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 27g | ||
Protein 147.5g | 211 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2279
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