John Myers
Ingredients for 2 servings:
- 2 rolls (Vinschgauer)
- 300 g minced beef
- 4 slices of bacon
- 50 g lamb’s lettuce
- 2 slices of raclette cheese
- 1 small vegetable onion(s)
- 4 small mushrooms, brown
- 2 tbsp cocktail sauce
- Butter for frying
- Oil for frying
- brown sugar
- smoked salt
- pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Form two patties from the ground beef, each one a good size for the Vinschgauer (perhaps a bit more oval) and set aside. Wash the lamb’s lettuce and drain well. Preheat the oven to 220°C, ideally with the grill function. Slice the onions, season with salt, and fry in a little butter until lightly browned. Sprinkle with the sugar and let it caramelize. Then set aside. Slice the mushrooms and fry over high heat. Set aside. Heat an ovenproof pan, season the underside of the patties with smoked salt, and fry them vigorously in a little oil for about 2-3 minutes, depending on their thickness. Then turn them over, season the other side with salt, and add freshly ground pepper. After 2-3 minutes, place the cheese on top and place the pan in the hot oven. Meanwhile, bake or toast the Vinschgauer patties, cut them in half, brush both halves with cocktail sauce, spread the lamb’s lettuce on the bottom, and place two slices of bacon on top. Once the cheese on the patties has melted and browned slightly, if desired, remove the pan from the oven. Place the patties on the ham, top with onions and mushrooms, and season with pepper if desired. Place the top half of the bun on top and serve immediately.
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