Burger salad

Ingredients for 3 servings:

• 500 g minced meat, half beef, half pork
• 1 roll
• 1 m.-sized onion(s)
• 1 egg(s)
• 0.2 liters of milk
• 1 tsp mustard, medium hot
• 1 tsp sweet paprika powder
• 1 tsp parsley, dried
• 1 tsp salt
• Pepper, freshly ground
• 1 tbsp butter
• 6 m.-large gherkins
• 1 ½ m.-sized onion(s)
• 3 large tomatoes
• 3 buns (hot dog)
• 2 ½ tbsp mustard, medium hot
• 2 ½ tbsp ketchup
• 2 ½ tbsp mayonnaise, or tartar sauce
• 6 tbsp germ oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

the delicious alternative to a hamburger

Meatballs: Soak the bread roll in the milk. Meanwhile, finely dice one of the peeled onions and add it to the mince mixture along with the egg, spices, mustard, and parsley. Mix well with your hands. After about 20 minutes, squeeze out the soaked bread mixture very well and add it to the mince mixture. Mix again with your hands and form it into even-sized meatballs. Heat a large pan with butter and briefly fry the meatballs on both sides. Then fry for about 15-20 minutes on a medium heat, turning carefully 1-2 times during the cooking time. Salad: Cut the remaining onions into 2 mm thick slices and the tomatoes into approx. 4 mm thick slices. Cut the gherkins lengthwise into approx. 1.5 mm thick strips. Place all ingredients in a salad bowl. Cut the hot dog buns into 2 cm thick pieces and lightly toast them in a pan, then add them to the salad bowl with the other ingredients. Salad dressings: Combine mustard, ketchup, and mayonnaise in a small bowl with the oil until smooth. Cut the meatballs into small pieces and add them to the salad bowl. Add the dressings and mix everything lightly with salad servers. Eat quickly while the meatballs are still warm.