Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rye Bread | 1 slice (32g) | 83 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- ½ teaspoon sugar
- ¼ teaspoon ground red pepper (cayenne)
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1¼ pounds ground chuck
- 8 oval slices rye bread with caraway seeds
- deli mustard
Directions
In cup, combine coriander, paprika, sugar, cayenne, salt and pepper.
Shape ground chuck into four half-inch thick oval burgers.
On waxed paper, pat spice mixture onto both sides of the burgers.
Place burgers on a hot grill rack and cook 8 to 9 minutes for medium or until desired doneness, turning burgers only once.
Serve on toasted (or untoasted—your choice) rye bread with mustard.
Category:Cathy's Recipes
Category:Burger Recipes
Category:Ground beef Recipes
Category:Prepared mustard Recipes
Category:Rye bread Recipes