Preparation
- Finely dice the onion and knead well with the mince.
- Then season well with salt, pepper, paprika, etc.
- Shape the seasoned mince into two flat patties and dust both sides with flour.
- Finely dice the red onions, slice the tomato and cucumber and wash the lettuce.
- Heat a pan without fat and toast the inside of the bread roll halves.
- Add the butter to the pan and fry the red onions briefly. Flavour with sugar and salt and deglaze with a dash of sherry if necessary.
- Keep the braised onions warm in the oven.
- Fry the patties in a pan with sunflower oil over a high heat. Cook the bacon on the side of the pan.
- Place the GOLDSTEIG Emmental on the patties, allow to melt and assemble the burgers as desired.
Tip: A little Tabasco adds heat. You can also use a salted baggel in the same way as the hamburger.
Ingredients
Serves 4:
- 600 g minced beef
- 4 large hamburger buns
- 2 onions, red
- 1 green onion
- 1 pickled gherkin
- tomato
- 8 slices of bacon
- 2 slices GOLDSTEIG Emmental cheese slices
- 2 leaves iceberg lettuce
- ketchup
- hamburger sauce
- Tabasco
- salt, pepper
- possibly sherry, paprika powder
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