John Myers
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Mini Hamburger with Coleslaw
The perfect mini hamburger with coleslaw recipe with a picture and simple step-by-step instructions.
hamburger
- 500 g Ground beef
- 1 Pc. Egg yolk
- 1 tsp Celery salt
- Salt and pepper
- 5 Pc. Ciabatta rolls
- 3 disc Cheese
- 0,5 Pc. Onion
- 2 tbsp Mustard medium hot
- 2 tbsp Tomato ketchup
- 3 Pc. Cherry tomatoes
- 5 leaf Basil
Cole slaw
- 0,5 Pc. Fresh white cabbage
- 1 Pc. Carrot
- 1 Pc. Onion
- 200 g Sour cream
- 100 ml Buttermilk
- 50 ml Milk
- 5 cl White wine vinegar
- 5 cl Lemon juice
- Salt and pepper
The hamburger
- Place the ground beef with an egg yolk in a bowl and season with celery salt, salt and pepper. Knead the whole thing well and form 5 meatballs of 100 grams each. Press them flat and cover them in the refrigerator for 1 hour. The meatballs stay in shape when they are slightly frozen and therefore do not need breadcrumbs to bind. Preheat the oven to 180 degrees. Now sear the meatballs on both sides on high heat and place in the oven together with the ciabatta rolls for 5 minutes.
- Meanwhile, finely chop the onion. Mix the mustard with the ketchup. Cut the tomatoes into slices. Cut the cheese to the size of the meatballs. Now take the ciabatta and meatballs out of the oven. Cut open the ciabatta and coat the lower half with the mustard / ketchup mixture. Add the chopped onions. Put the meatball on top and then the cheese. Now put the tomato slice, the basil leaf and the ciabatta lid on top and serve.
The Coleslaw
- Peel the cabbage, carrot and onion and grate finely in a bowl. Next, in another bowl, mix the sour cream, buttermilk, milk, vinegar and lemon juice to a homogeneous mass. Season with salt and pepper until the desired taste is achieved. Now add the dressing to the salad and mix thoroughly. Let stand covered in the refrigerator for at least 5 hours. Serve in a small bowl with the burger.
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