The Lenny Burger

Ingredients for 1 servings:

• 1 bagel, homemade or purchased
• 2 tbsp, heaped cream (guacamole)
• 1 dumpling (Kaspresstaler)
• 1 sausage
• 4 slices of bacon
• 4 prunes
• 2 tbsp, heaped chutney (port wine shallot and beetroot chutney)
• Burger Patties (Beef Patty, US Greater Obama)
• 1 handful of mozzarella, grated
• 1 egg(s)
• 2 dashes of sauce (Joppie sauce), yellow sauce from the Netherlands
• n. B. Clarified butter
• e.g. butter
• 500 g rye bread, stale
• 500 g cheese, grated, eg Emmental, mountain cheese and mozzarella
• 2 shallots
• 1 bunch of parsley
• 1 bunch of coriander leaves
• 1 tbsp, heaped coriander seeds
• 2 tsp sea salt
• 2 tsp pepper
• 1 tsp spice mix (Magic Dust)
• 1 tsp garlic
• 4 eggs
• 250 ml milk
• 4 dashes olive oil for the bread
• n. B. Clarified butter for frying
• 500 g shallot(s)
• 2 beetroots, fresh
• 2 tsp sea salt
• 1 tsp garlic
• 1 tsp black pepper
• 2 tbsp Worcestershire sauce
• 50 ml port wine
• 2 tbsp tomato paste
• 1 tbsp chili sauce (Thai sweet chili sauce)
• n. B. Clarified butter for frying
• n. B. White wine, dry to deglaze

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

With bacon salsiccia and US Greater Obama beef patty

The recipe is modular, and I either keep some of the components frozen or make them fresh in sufficient quantities for a burger party. Examples include traditional bagels, Kaspresstaler, and port wine shallots. For the guacamole, use your favorite recipe; it should be one with lemon juice and have a slightly fresh, acidic note. Thaw the beef patty in the refrigerator and bring it to room temperature about an hour before preparation. Heat the port wine shallots over low heat. Do the same with the Kaspresstaler. To prepare the Kaspresstaler, cube the bread about 1 x 1 cm, drizzle with olive oil, and bake in the oven at 120°C for 15 minutes until crispy. Allow to cool. Peel and finely chop the shallots, and fry in clarified butter until golden brown. Allow to cool. Chop the herbs and crush the coriander seeds in a mortar and pestle. Pour the beaten eggs and milk over all the ingredients and spices and let it sit for 15 minutes. Shape into palm-sized circles (8 cm in diameter) and fry in clarified butter until golden brown. The cheese circles freeze well and can be reheated in a pan without any loss of quality. For the port wine shallot and beetroot chutney, dry-roast the pine nuts in a frying pan, let them cool, and set aside. Quarter the shallots and fry them in clarified butter. After about 10 minutes, add the finely grated beetroot and garlic and season with salt. If necessary, add a little white wine to loosen the roasted ingredients and prevent them from burning. Reduce the heat. Season with pepper and Worcestershire sauce, mix well, and continue to simmer. Deglaze with port wine, reduce further, and finally season with tomato paste and chili sauce. Finally, stir in the toasted pine nuts. Use the chutney immediately or store it in the refrigerator. Overlap the bacon slices so that the width corresponds to the length of the sausage. Cut the sausage lengthwise and place the halved prunes inside, pressing them down slightly and placing them on top of the bacon. Wrap the sausage in the bacon. Fry in clarified butter over medium heat until crispy. Let it cool slightly and then cut into equal-thick slices. Heat the butter in a pan and fry a fried egg over medium heat, preferably in a dessert ring. The yolk should remain slightly runny. Carefully separate the fried egg from the dessert ring with a knife. Heat the clarified butter in a cast iron pan, salt the top of the beef patty, and fry on that side with the lid closed for three minutes. Turn it over and top the cooked side with the mozzarella and fry with the lid closed for another three minutes. Set the pan aside and let the meat rest for about four minutes. Now assemble the Lenny Burger. To do this, cut open the fresh bagels and spread guacamole on the bottom half, then place the cheese patty on top. Follow with four slices of bacon and salsiccia with prunes. Then spread the warmed port wine shallots and place the beef patty, cheese-side up, on top, followed by the fried egg. Spread the top half of the bagel bun with Joppie sauce and secure with a wooden skewer. If you already have the cheese patty and port wine shallots on hand, preparation time will be approximately 30 minutes.