Carrot and red wine burger

Ingredients for 6 servings:

• 1 ½ tsp pepper
• 1 ½ tsp coriander
• 750 g minced beef
• 1 ½ tsp salt
• 300 g carrot(s)
• 1 tsp broth, instant
• 3 bunch of spring onions
• some butter
• 5 tbsp honey
• ¾ liter red wine
• 3 sprigs of thyme
• pepper
• Salt
• some oil
• some allspice
• some sauce thickener
• 2 baguettes for baking, with herbs de Provence or similar.

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Season the ground beef with pepper, salt, and coriander and form into slightly oblong, thick meatballs, each weighing 125g. Peel the carrots and cut them into lengthwise strips a few millimeters thick and approximately 7-8cm long. Then cook them in the broth until al dente. Preheat the oven to 200°C. Trim the spring onions and slice them into rings. Heat a little oil in a pan and fry the meatballs thoroughly on both sides, but do not overcook them. Remove the meatballs from the pan and wrap them in aluminum foil. Drain the carrots and add them to the hot pan with a little butter. Drizzle 1 tablespoon of honey over the carrots and let them caramelize slightly, stirring frequently. Transfer the carrots to a serving dish, leaving the fat in the pan. Place the meatballs in the oven and bake with the baguettes. Add the spring onions to the pan, along with the torn thyme leaves and the remaining honey, and caramelize for about 5 minutes, stirring constantly. Then reduce the heat slightly and gradually add the red wine, a little at a time, and let it evaporate. Add the liquid that has collected in the aluminum foil around the meatballs to the sauce. Season the sauce with pepper, salt, and allspice and thicken with a little sauce thickener. Cut the baguettes into 3 pieces each and halve them. Place a layer of carrot strips on the bottom halves, then top each with a meatball and a little sauce. Cover with the top half of the baguette. Croquettes go very well with this.