Directions:
- In a small bowl, combine the chili sauce, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into two patties; set aside.
- In a large skillet, cook peppers in oil over medium heat until crisp-tender. Remove and keep warm. In the same skillet, cook burgers for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear, topping each with a pepper ring and cheese slice during the last 3 minutes.
- Meanwhile, combine ricotta cheese and parsley; spread over bun bottoms. Top with spinach and burgers; replace tops. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.71 Kcal (1255 kJ) | ||
| Calories from fat | 150.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.69g | 26% | |
|---|---|---|---|
| Cholesterol | 95.78mg | 32% | |
| Sodium | 281.94mg | 12% | |
| Potassium | 521.19mg | 11% | |
| Total Carbs | 3.8g | 1% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 31.46g | 63% | |
| Vitamin C | 18.3mg | 30% | |
| Iron | 2.5mg | 14% | |
| Calcium | 203.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 155.03 Kcal (649 kJ) | ||
| Calories from fat | 77.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 26% | |
|---|---|---|---|
| Cholesterol | 49.54mg | 32% | |
| Sodium | 145.84mg | 12% | |
| Potassium | 269.6mg | 11% | |
| Total Carbs | 1.96g | 1% | |
| Sugars | 0.62g | 5% | |
| Dietary Fiber | 0.46g | 4% | |
| Protein | 16.27g | 63% | |
| Vitamin C | 9.5mg | 30% | |
| Iron | 1.3mg | 14% | |
| Calcium | 105.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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