Buffalo Ranch Burger

Ingredients for 4 servings:

• ½ roll, dry
• 120 ml milk
• 400 g Black Angus beef mince or similar good quality, alternatively regular beef mince
• 3 tsp black olives, finely chopped
• 1 tbsp onion(s), finely chopped
• 2 eggs
• 1 pinch(s) chili powder (jalapeno chili powder)
• 1 tsp Jamaican jerk spice mix, alternatively coriander and cinnamon powder
• Salt
• Pepper, freshly ground
• 1 small head of romaine lettuce
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp forest honey
• 1 tbsp pine nuts
• 4 slice(s) Gorgonzola, thick
• 4 burger buns

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple, with special ingredients

Dice the bun and soak in the milk for about 10 minutes, squeeze out excess water, and crumble between your fingers. Put all the ingredients for the patties in a bowl and mix well. With wet hands, form four patties from the dough and grill for about 3-4 minutes on each side or fry in a non-stick pan. Halve the burger buns and briefly toast the cut side. For the topping, clean and wash the lettuce, and roughly tear the leaves. Make a dressing from the balsamic vinegar, olive oil, wild honey, and pine nuts, along with salt and pepper, and serve the salad with it. The salad shouldn’t be too wet. Arrange the lettuce on the bottom halves of the buns. Place the patties on top and cover each with a slice of Gorgonzola. Coarsely grind pepper over the top and place the top half of the bun on top. We served it with quartered oven-baked potato wedges.