Facts and Figures
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| Servings |
8 |
| Preparation Time |
|
| Cooking Time |
About 50 minutes |
| Key Nutritional Value |
Calories 315Cal
Phosphorus 145mg
Potassium 360mg
Protein 19g
Sodium 220mg
|
Ingredients
|
| ground beef |
1 1/2 lb. (680 g) |
| eggs |
2 |
| milk |
3/4 cup (180 ml) |
| fine dry bread crumbs |
1/2 cup (120 ml) |
| finely chopped onions |
1/4 cup (60 ml) |
| snipped parsley |
2 Tbsp. (30 ml) |
| ground sage |
1/2 tsp. (2.5 ml) |
| pepper |
1/8 tsp. (.5 ml) |
| catsup |
1/4 cup (60 ml) |
| brown sugar |
2 Tbsp. (30 ml) |
| dry mustard |
1 tsp. (5 ml) |
| |
|
Instructions
|
| Combine eggs and milk; stir in crumbs, onion, parsley, sage and pepper.
Add beef; mix well.
Pat into 5 1/2 cup (1.5 L) ring mold, or bread pan; unmold onto shallow baking pan.
Bake at 350° (175° C) oven for 50 minutes.
Spoon off excess fat.
Combine catsup, sugar and mustard; spread over meat.
Return to oven for 10 minutes.
Season hamburger patties by squeezing lemon juice into the meat before cooking. Dust with paprika and pepper or mix in basil, marjoram, thyme, parsley, or celery leaves.
When cooking on the charcoal grill, toss a few bay leaves or other herbs onto the coals under the hamburgers.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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