Avocado burger with pretzel buns and fried potato slices

Ingredients for 2 servings:

• 2 meatballs (burger patties), e.g. made from US beef
• 1 tsp, leveled sea salt
• 2 avocados, ripe
• 1 sachet of spice(s) (guacamole spice)
• 1 half lemon(s), juice and zest
• 8 cherry tomatoes
• 1 tbsp crème fraîche
• salt and pepper
• 8 shallots
• 1 beetroot
• 1 tbsp pine nuts
• 4 dashes Worcestershire sauce
• 1 shot of port wine
• 2 leaves of romaine lettuce
• e.g. potato(s)
• 4 slices of bacon
• 2 pretzel rolls (pretzel buns)
• Parmesan, grated
• 2 cherry tomatoes
• butter
• Clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

Make pretzel buns according to the brioche recipe or buy frozen and, once thawed, fry the insides in a pan with butter until golden brown. For the avocado cream, pour the guacamole seasoning over the lemon juice, add the lemon zest and crème fraîche, and mix. Halve the avocados, remove the stones, and add the flesh to the mixture. Roughly chop with a fork. First, quarter the tomatoes, discard the watery part, and cut the flesh into small pieces. Add to the mixture and fold in. Season with salt and pepper. Then refrigerate for at least four to six hours. Mix thoroughly about 30 minutes before use and season to taste, if desired, adding a dash of Tabasco if desired. Fry the bacon until crispy and drain on kitchen paper. Set aside. For the port wine shallots, heat a pan with clarified butter and roast the quartered shallots and pine nuts. Finely dice the beetroot and fry it with the shallots. Once the onions are soft, add the Worcestershire sauce, salt, and pepper and mix well. Reduce the heat, add the port wine, and reduce the heat. The port wine shallots are ready once the liquid has evaporated. Set aside. Clean the potatoes with a vegetable brush and cut them lengthwise with a knife, flattening both sides. Soak in water for about 15 minutes, then dry. Add a generous amount of clarified butter to the pan and heat well. Place the potatoes in a single layer in the pan and fry with the lid closed until browned to your liking. Fry the potatoes only on the two cut sides and turn them over once, turning the potatoes one at a time. Once the second side is cooked, reduce the heat, add some of the port wine shallots, and season with salt and pepper to taste. Keep warm. Note: Only use enough potatoes to fit in a single layer in the pan. Heat the clarified butter well in a cast iron pan. Thaw patties that have been thawed and coated with sea salt and fry for three minutes on the first side. Salt the surface and then turn the patties over. Sprinkle the cooked side with grated Parmesan cheese. Fry with the lid closed for another three minutes. Reduce the heat. Remove the patties from the pan and drain on kitchen paper. Assemble the burgers: Spread the bottom half of the bun liberally with avocado cream. Place the patty on top. Spread the remaining port wine shallots over the melted Parmesan on the patty. Lightly chop the bacon and arrange it on top. Arrange three to four thin tomato slices on top. Lightly spread the top half of the bun with avocado cream and arrange it on top. Serve with the fried potato slices with port wine shallots and the remaining avocado cream. The small potato cubes shown in the picture were created by dicing the cut-off ‘potato ends’. Due to their small size, these separately fried potato cubes are extremely crispy – the handwork is definitely worth it.