Burgers better than any store

Ingredients for 2 servings:

• 2 XXL burger buns
• 250 g minced meat
• 1 egg(s)
• Paprika powder
• salt and pepper
• 100 g cheese for topping
• 1 tomato(s)
• 5 gherkins
• 2 leaves of iceberg lettuce
• 6 strips of bacon
• lots of fried onions
• e.g. spiced ketchup
• 200 g quark
• 100 g sour cream
• 2 garlic cloves
• possibly natural yogurt
• salt and pepper
• Paprika powder
• Herbs, Italian

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

For the meatballs, season the minced meat with paprika, salt, and pepper and mix with an egg. Let the mixture rest for a moment. In the meantime, cut the gherkins into thin strips. Cut the iceberg lettuce into thin strips, and slice the tomatoes into nice, thin slices. Then fry the meatballs and fry the bacon in the same pan; this gives the meat an extra kick. Meanwhile, cut the bread rolls open and top both sides with cheese. Place the halves on a baking tray. (We always serve them with wedges, which also go on the baking tray.) Bake at around 180°C (350°F) with a fan oven to check when the cheese is browned and the bread rolls aren’t burning, then remove the halves. Be careful, this can happen quickly. I often make the dip the day before because it absorbs well then. Alternatively, you can start with the dip first. Mix all of the listed ingredients until the dip has a nice, smooth consistency. Sometimes you need to add a little natural yogurt to make it smooth. Finally, stack the ingredients on the burgers as desired, or place them on the table for a self-assembly. My tried-and-tested technique: Bottom of the bun, ketchup, fried onions, meatball dip, pickle/tomato, lettuce, top of the bun. Have fun trying! Country potato wedges go great with this!