John Myers
Ingredients for 2 servings:
- 2 rolls (pretzel)
- 4 tbsp ketchup
- 4 slices of Cheddar cheese, at least 5 months old
- 1 romaine lettuce (heart)
- e.g. chili (jalapeño), green, pickled in slices
- 4 tomatoes, dried
- 300 g minced meat
- 1 tsp Worcestershire sauce
- salt and pepper
- 1 tbsp tomato paste
- some oil
- 1 small onion(s)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Wash the romaine lettuce and pick off about 4-6 nice leaves. If desired, blend or puree the sun-dried tomatoes with the ketchup. In a bowl, mix the ground beef with the finely diced onion, tomato paste, salt, pepper, and Worcestershire sauce. Then form two roughly equal-sized burgers and fry them in a pan with oil. In the meantime, halve the pretzel buns and spread both sides with the ketchup mixture. Place the romaine lettuce and a slice of aged Cheddar on the bottom of each pretzel bun. Drain the jalapenos and scatter them over the Cheddar to taste. When the burgers are almost cooked through, place the second slice of Cheddar on the burgers for about another minute and let them melt briefly. Now remove the burgers and the Cheddar from the pan and place them on the pretzel bun. Now just place the top half of the pretzel bun on top. Big eaters can manage the portion on their own, without any side dishes.
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