Birnli Burger

Ingredients for 4 servings:

• 600 g minced beef
• 4 hamburger buns
• 1 pear(s)
• 8 slices of Camembert
• 8 slices of bacon
• 2 onions
• ½ tsp powdered sugar
• 3 tbsp, heaped cranberries
• 3 tbsp, heaped creamed horseradish
• 4 handfuls of arugula
• 4 tsp teriyaki sauce
• salt and pepper
• Oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Cut the onion into half rings and the pear into 5-10 mm thick slices. Form the ground beef into 4 patties and drizzle each with a teaspoon of teriyaki sauce. Cut the hamburger buns open and place the halves cut-side up on a baking sheet. Mix together the cranberries and creamed horseradish. Preheat the oven to 250°C, using the grill function if possible. Fry the onion in a pan with a little oil until light brown, then reduce the heat. Dust the onion with powdered sugar and let it caramelize briefly. Remove the onion from the pan. Fry the pears in the pan until golden brown and remove from the pan. Fry the bacon until crispy and set aside. Fry the hamburger buns at high heat for 2 minutes on each side. Season the cooked side with salt and pepper. Place 2 slices of Camembert on each patty and let it rest with the lid closed for 1-2 minutes. The pan must not be on the hot plate during this time. In the meantime, place the buns on the top rack of the oven. Be careful not to overcook them. The buns are ready when the cut surface is lightly browned. When everything is ready, assemble the burger. On the bottom half of the bun, add the arugula, then the cheese-covered meat, 2 slices of bacon, the caramelized onions, and 2 slices of pear. Spread the top half of the bun with the cranberry horseradish. Finally, fold the burger shut. You can also bake the buns yourself using Durotschka’s recipe (here at Chefkoch).