Baked cheeseburgers

Ingredients for 6 servings:

• 500 g minced meat, mixed
• 5 m.-sized eggs
• 2 tbsp breadcrumbs
• salt and pepper
• Paprika powder, sweet
• 4 tbsp vegetable oil
• 6 slices of breakfast bacon
• 4 onions
• 2 tbsp sugar
• 1 tbsp butter
• 6 tbsp balsamic vinegar, lighter
• 1 tsp sugar
• 150 g cheese (Gouda, Cheddar or Raclette cheese)
• 400 g sour cream or crème fraîche
• 6 hamburger buns
• 150 ml BBQ sauce
• 1 onion(s), red
• 2 tomatoes
• 4 gherkins
• 1 romaine lettuce heart(s)
• Butter or oil for the mold

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

Knead the ground meat with 1 egg and the breadcrumbs, season with salt, pepper, and paprika, and form the ground meat mixture into 6 flat patties. Heat 2 tablespoons of vegetable oil in a non-stick pan and fry the flat patties for about 4 minutes, turning occasionally. Remove from the pan and let them drain on kitchen paper. Then fry the bacon slices in the hot frying fat. Remove from the pan and let them drain on kitchen paper. Peel the onions and cut them into wedges. Melt the butter in a saucepan and sauté the onion wedges in it. Sprinkle with 2 tablespoons of sugar and caramelize, deglaze with 4 tablespoons of balsamic vinegar, and simmer over low heat for about 5 minutes. Finely grate the cheese. Mix the sour cream or crème fraîche with 4 eggs and season with salt and pepper. Cut the hamburger buns open. Brush the bottom halves with 100 ml of barbecue sauce and place in a buttered or oiled baking dish. Top with the meatballs, caramelized onion wedges, bacon strips, and 100 g of the grated cheese. Then drizzle with the remaining barbecue sauce and place the bun lids on top. Pour the sour cream mixture over the top and sprinkle with the remaining grated cheese. Cover with aluminum foil and bake in a preheated oven at 200 °C (top/bottom heat) or 175 °C (fan oven) for about 25 minutes. Then remove the aluminum foil and cook for about another 10 minutes. Peel the red onion. Rinse and trim the tomatoes. Finely dice both tomatoes and the gherkins. Remove the outer leaves from the romaine lettuce. Halve the romaine lettuce, carefully wash it, spin it dry, and then cut into fine strips. Mix 2 tablespoons of balsamic vinegar with 1 teaspoon of sugar, salt, and pepper to make a vinaigrette. Then stir in 2 tablespoons of vegetable oil. Toss the romaine lettuce strips with the onion, tomatoes, and pickle cubes, along with the vinaigrette. Remove the baked cheeseburgers from the oven and sprinkle with some lettuce. Serve with the remaining lettuce.