Turkey hamburger with fried onions

Ingredients for 2 servings:

• 400 g minced turkey
• 4 hamburger buns
• n. B. onion(s)
• e.g. spiced ketchup
• n. B. Remoulade
• some salad
• 1 small tomato(s)
• n. B. cucumber(s)
• 4 slices of cheese
• n. B. fried onions
• 1 pinch(s) of salt and pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

quick and tasty

First, cut open the hamburger buns and bake in the oven at 180°C (top/bottom heat) until browned to your desired degree. The cut surfaces should be slightly crispy and golden yellow; this will ensure the burgers stay nice and crispy afterward and won’t become soggy from the sauce. While the buns are in the oven, prepare the ground beef. If desired, dice the onions and knead them well into the meat. Roll the meat into a thick sausage shape and cut each piece into four equal pieces with a knife. Form the pieces into four burger patties. Heat a little olive oil in a pan and season the patties lightly with salt and pepper. Sear the patties according to their thickness. I personally always sear them on the first side over medium heat for three minutes, then four minutes after turning them over. This ensures they are slightly crispy but still juicy on the inside. Once the patties are in the pan, prepare the rest of the burger: Spread remoulade on one half of the bun and spicy ketchup on the other half. Adjust the amounts to taste. Spread lettuce on the bottom half as desired and place two tomato and two cucumber slices on each half. After three minutes, turn the patties over, then cook for about a minute and then place a slice of cheese on each of the meat for the remaining time, ensuring that it is slightly melted by the end. When the patties are cooked, carefully place them on the lettuce, cucumber and tomatoes. Sprinkle the melted cheese and a little fried onion on top. Now just place the top half on the burger and, before serving, secure everything in place with a long wooden skewer.