John Myers
Contents
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Ingredients
Hamburger:
- 400 100 g hamburger ready to cook
- 8 tbsp Corn oil
- 4 tbsp Breadcrumbs
- 4 big pinches Coarse sea salt from the mill
Spiced Spinach:
- 450 g 1 pack of frozen cream and spinach
- 100 g 1 Onion
- 2 piece Garlic cloves
- 1 Red chilli pepper
- 6 tbsp Cooking cream
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Ground nutmeg
Jacket potatoes:
- 400 g Small, waxy potatoes / 8 pieces
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 big pinches Coarse sea salt from the mill
- 2 ½ tomato
Instructions
Hamburger:
- Roll the hamburger in breadcrumbs and fry in a pan with corn oil (8 tbsp) on both sides until golden-brown and remove. Keep warm in the oven at 50 ° C until serving.
Spiced Spinach:
- Peel and dice the onion. Peel and finely dice the garlic cloves. Clean / core, wash and finely dice the chi peppers. Heat corn oil (1 tbsp) in a saucepan and sauté / sauté the onion cubes with the garlic clove cubes and chilli pepper cubes. Roughly dice the spinach and add with the cooking cream (6 tbsp). Let everything simmer / boil for about 5 - 6 minutes. Stir again and again. Finally, season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and ground nutmeg (1 big pinch).
Jacket potatoes:
- Wash the potatoes and cook in salted water (1 teaspoon salt) (ground with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain, let cool a little and peel off.
Serve:
- Distribute a hamburger each on 2 plates, add the spinach and jacket potatoes and garnish with a decoratively halved tomato, season with coarse sea salt from the mill (1 big pinch each) and serve.
