Cheeseburger

Ingredients for 6 servings:

• 6 rolls (hamburger buns) without sesame
• 350 g minced beef
• 6 slices of processed cheese (Chester)
• ½ large onion(s)
• 1 large gherkin(s)
• ketchup
• Mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop half an onion. Cut 6 thin slices from the gherkin. Form the minced meat into 6 equal-sized balls. Place the balls on a slightly moistened chopping board and press them into a thin, even shape (approx. 0.5 cm thick) by hand. To achieve the perfect round patty, cut out the balls with a bowl about 13 cm in diameter and press the small pieces of dough around the edges onto the patty. Cut the hamburger buns apart. Heat a small frying pan over high heat. Press the inside of the top and bottom of the hamburger bun firmly into the pan for a few seconds to brown the batter and achieve the typical toasted, golden brown color. This is also important for the flavor! Heat a large, non-stick frying pan over high heat. Fry the patties without adding any fat, pressing down firmly with a spatula. When the patties have a nice brown color, they are ready. Preheat the oven to 75°C. Once the patties are cooked, place a slice of processed cheese on each patty and leave them in the hot pan for a short while so that the cheese can melt slightly. Put a dollop of ketchup and a dollop of mustard on the top of the bun, mix both lightly and spread evenly on the bun. Place the patties and cheese on the bottom of the bun. Briefly sauté the finely diced onion in the used pan on high heat until translucent. Place the diced onion and two slices of gherkin on the top of the bun. Put the two halves together. Wrap each of the finished cheeseburgers individually in a sheet of kitchen paper and place in the preheated oven for about 5-7 minutes. The point? The burger cooks again and gets its typical, soft texture.