Burger with parsley and fresh mushrooms

Ingredients for 2 servings:

• 2 rolls (Kaiser rolls)
• 4 tbsp oil (peanut oil or olive oil), mixed with sunflower oil
• 2 Frikadelle(s) (hamburger patties, frozen)
• 150 g mushrooms, fresh
• 1 small bunch of parsley
• 2 slices of cheese (Appenzeller or Emmental)
• 2 tsp mustard, hot
• 2 tbsp sauce (barbecue sauce), good
• 1 small bunch of Italian herbs
• some salt and pepper
• 3 tbsp ketchup
• 3 tbsp tartar sauce

Instructions

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

made quick and easy

Cut the Kaiser rolls open and lightly toast each half in a toaster. Fry the frozen meat in plenty of good oil (peanut oil or olive oil mixed with sunflower oil) over high heat for at least 3 minutes on each side. Meanwhile, fry the mushrooms in the same pan. They should brown well. Season both the meat and the mushrooms generously with salt and pepper. Meanwhile, spread the mustard on the underside of the Kaiser rolls. Spread thinly, right up to the edges. Then add a tablespoon of barbecue sauce to the mustard. For the burger sauce, briefly stir together 3 tablespoons each of remoulade and 3 tablespoons of ketchup. Place the top upside down on the work surface. Then arrange the freshly chopped parsley, stems on, in the middle. Then add the burger sauce. Place a slice of cheese on each of the now well-cooked hamburger slices that are still in the pan. The cheese will melt in about 60 seconds. Then, if desired, add a little more salt and pepper to the cheese. Now distribute the mushrooms on both tops of the buns, i.e., on top of the burger sauce. Place the meat on the bottom of the bun. Then flip the bottom bun upside down onto the top. Turn everything over once more, and the perfect burger is ready.