Bacon, Cheese, and Potato Burger

Ingredients for 4 servings:

• 16 small potatoes, approx. 800 g
• 16 slices of breakfast bacon
• 100 g cheese, sliced ​​(e.g. Emmental)
• some rosemary sprigs
• 2 tbsp oil (sunflower oil)
• 4 servings of mixed salad
• 2 eggs, hard-boiled
• 2 large carrots, finely grated
• 5 tbsp vinegar (balsamic vinegar)
• 8 tbsp olive oil
• 1 tsp mustard
• some salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

on salad mix

Boil the potatoes, peel them, and halve them lengthwise. Lightly season with salt and pepper, fill them with Emmental cheese, sandwich them together, wrap them in bacon, and secure them with toothpicks. While the potatoes are cooking, wash the lettuce, finely grate the carrots, and arrange everything on plates. Heat oil in a pan. Add the potatoes and rosemary sprigs to the pan and fry until the bacon is crispy and the cheese is melted. Halve the eggs, remove the yolks, and finely chop the egg whites and sprinkle them over the salad. Mash the egg yolks, mix with the vinegar, oil, and mustard, season with salt and pepper, and pour over the salad. Serve the potato burgers with the salad.