Lamb burger with cheese buns and tzatziki

Ingredients for 2 servings:

• 2 frozen lamb burger patties
• 400 g bread(s) (rye-spelt mixed bread, 90/10)
• 200 g Emmental cheese
• 200 g cheese (Leerdamer)
• 4 eggs
• 200 ml milk
• 1 bunch parsley, fresh
• 1 bunch coriander, fresh
• 1 tbsp coriander seeds, ground
• Salt (Murray River Salt)
• Pepper (spiced pepper)
• 2 onions, red
• 2 shots of Worcestershire sauce
• 2 tbsp shallot(s) (port wine shallots), recipes in the database
• 4 tbsp Tzatziki, homemade, recipes in the database
• Clarified butter for frying
• 2 tbsp curry ketchup, e.g. B. Pot sauce
• 2 tbsp Parmesan, sliced
• 4 lettuce leaves
• olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

without wheat flour

Bake the chopped rye and spelt bread in the oven for 5 minutes at 150°C with olive oil and Murra River salt until crispy, using the grill function. Let cool. Sauté the onions in a pan, season with salt and pepper, and finally deglaze with Worcestershire sauce. Set aside. Grate the Emmental and Leerdam cheeses, finely chop the parsley and coriander. Whisk the eggs with the milk. Grind the coriander seeds. Season all ingredients, mix well, and chill for 15 minutes. Then place 2 tablespoons of the Kaspressknödel mixture into each dessert ring, press down firmly, transfer to a hot pan with clarified butter, and fry until golden brown. The specified quantities are sufficient for 20 slices/buns! Defrost the lamb burgers, season with salt, and fry in the pan with clarified butter for about 5 minutes on each side. Top the fried top with shaved Parmesan cheese. Warm the port wine shallots. Assemble the lamb burger as follows: Spread 2 tablespoons of tzatziki on the bottom Kaspressbun and place 2 lettuce leaves on top. Add the lamb burger with the baked Parmesan cheese and spread 1 tablespoon of port wine shallots on top. Top the top Kaspressbun with Pottssauce. Additional Kaspressknödel slices can be served with tzatziki on the lamb burger. The remaining Kaspressbuns have been frozen.