Fox-style cheeseburger

Ingredients for 4 servings:

• 4 large burger buns, or 6 small ones
• 600 g minced beef
• 4 slice(s) cheese, mild
• 4 tsp cream cheese
• 4 tsp cranberry jelly
• 1 tsp mustard
• 2 tsp tomato paste
• 50 ml maple syrup
• e.g. marjoram
• e.g. ketchup
• Chili powder, optional
• n. B. cucumber(s)
• e.g. lettuce leaves
• n. B. onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

very tasty cheeseburgers, the secret lies in the filling

First, knead the ground beef a little. Season with salt and pepper if desired, and divide into 4 equal portions. Spread these out into patties about twice the size of the buns. Using a teaspoon, add the cream cheese to the patties and fold them together. Then, using a burger press, for example, form the patties from the portions. Make sure the cheese is completely hidden in the meat. In a small bowl, mix the mustard, tomato paste, and maple syrup. Season with marjoram, ketchup, and a little chili, if desired. Grill the burgers. When the first side is done, flip the burgers, add a teaspoon of cranberry jelly, and place a slice of cheese on top. Just before the patties are done, cut open the buns and briefly toast the insides on the grill. Then spread the bun halves with the burger sauce, place the patty with cheese on the bottom half, and assemble the burger with lettuce, onions, bacon, pickles, or whatever you like. Personally, I find the burger tastes best when I brush the patty with maple syrup on the grill. Alternatively, you can also top the burger with a regular, strong cheese (e.g., Appenzeller or Bergkäse). Then you don’t need any cranberries on top.