John Myers
Ingredients for 4 servings:
- 1 large flatbread(s)
- 1 onion(s)
- 1 kg minced meat
- 1 large tomato(s)
- 4 slices of cheese
- 4 slice(s) bacon (loin)
- e.g. leaf lettuce
- n. B. gherkin(s), sliced
- Sauce (grill-BBQ sauce)
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Giant burger
Season the minced meat with salt and pepper to taste and knead thoroughly in a bowl. The patty is easy to shape even without eggs and will hold its shape, requiring less cleanup. Roll out the mixture on a work surface with a rolling pin and shape into a circle until it is about 1.5-2 cm thick. The patty should be a little larger in circumference than the flatbread as it shrinks when cooked. Since it is not possible to simply lift the rolled out patty without it breaking, I place the rolling pin on the outer edge and roll it up. Since it should now be 30-40 cm in circumference, I place it on a grill rack and put a second grill rack on top, wiring them together so that I can turn the patty while grilling. Grill as desired; some people like the patty cooked all the way through, others pink in the middle. Lightly fry the bacon strips until crispy. Meanwhile, cut the flatbread in half and spread the base with your chosen sauce. Layer the lettuce on top. Add the grilled patty and melted cheese. Then, add the tomatoes, cucumber slices, and thinly sliced onion, then the flatbread. Place the burger briefly in the oven preheated to 180°C to warm and crisp up.
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