Mega-stuffed burger with sesame spelt buns

Ingredients for 2 servings:

• 400 g organic minced beef
• 1 bunch coriander, fresh
• 1 tbsp, sautéed coriander seeds
• 1 tsp, leveled spice mix (Chakalaka)
• 1 tsp, leveled seasoning mix (Aglio e Olio)
• 1 tsp mustard (barbecue mustard)
• 1 tsp tomato paste
• 1 tsp salt
• 1 tsp pepper (spiced pepper)
• 1 tsp, levelled peppercorns, green
• 1 egg(s)
• 3 shallots
• 5 half tomatoes, dried
• 100 g bacon
• 4 cherry tomatoes
• 1 tbsp tomato paste
• 1 tbsp fennel seeds
• e.g. Worcestershire sauce
• some rosé wine
• 3 tbsp Emmental cheese, grated
• e.g. butter for frying
• 2 egg yolks
• 4 slices of ham
• 2 rolls (sesame spelt buns)
• 4 tbsp shallot(s) (Port wine shallots with beetroot), recipe in the database
• n. e.g. curry sauce, e.g. B. Joppie sauce
• n. e.g. curry ketchup, e.g. B. Pot sauce
• 2 tbsp Parmesan, grated
• n. B. Clarified butter for frying the patties

Instructions

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

Roughly chop the fresh cilantro and crush the coriander seeds in a mortar and pestle, then add to the ground beef. Add other spices such as chakalaka, aglio e olio, barbecue mustard, tomato paste, salt, pepper, and an egg, and mix well with a fork. Prepare the onion and bacon filling. Halve the shallots and fry them in a pan with butter. Add the finely chopped, sun-dried tomatoes and bacon, and toast the fennel seeds. If desired, deglaze with a rosé wine and continue to reduce the heat. Slice the fresh cherry tomatoes and fry briefly. Finally, season with Worcestershire sauce and tomato paste and stir in the Emmental cheese. Set the onion and bacon filling aside. Halve the ground beef and form two balls. Cut off about 1/5 of the mixture; this will later serve as the “lid.” Transfer the larger portion to an 8 cm diameter dessert ring, press down, and form a hollow in the center. Leave some space at the top edge of the dessert ring for the lid. Place an egg yolk in the hollow at the bottom and carefully fill it to the top with the onion and bacon filling. Place the lid on top and gently press it down. Carefully pull the dessert ring up and off. Wrap two slices of smoked ham around the filled ground beef in a ring. In a hot pan with clarified butter, fry the wrapped ground beef for about five to six minutes on top and bottom. Carefully turn it over and support it on the side of the pan if necessary. Let the mega-stuffed patty rest for a few minutes before serving. Warm the port wine shallots if they were not freshly prepared. The recipe can be found here: http://www.chefkoch.de/rezepte/2865541438795302/Portweinschalotten-mit-Roter-Bete-Deluxe.html Now assemble the mega-stuffed burger: Brush the bottom sesame spelt bun with Joppie sauce, add the port wine shallots, place the mega-stuffed patty on top and sprinkle with grated Parmesan cheese, brush the top sesame spelt bun with Pott sauce and place on top. Serving suggestion: Goes well with patatas bravas.