Oktoberfest Burger

Ingredients for 2 servings:

• 400 g potatoes
• 1 onion(s), red
• 50 g bacon, diced
• 1 apple
• 5 tsp, heaped mayonnaise
• 1 tsp, heaped mustard
• 1 tbsp white wine vinegar
• 1 tsp vegetable stock powder
• 50 ml potato water
• 2 pretzel rolls
• ½ pack of sauerkraut, approx. 250 g
• 2 slices of Leberkäse
• 1 lettuce heart(s)
• salt and pepper
• oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

to Oktoberfest

Peel the potatoes, slice them, and cook for about 25 minutes. Reserve some of the cooking water. Peel the onion, halve it, and slice it into thin strips. Heat oil in a large pan and fry half the onions and the bacon for 2-4 minutes. Then transfer it to a large bowl. Peel the apple, quarter it, remove the core, and then slice the apple. In the same pan, without adding any more fat, fry the apple slices and the remaining onions for 2-4 minutes, then remove from the pan and set aside. Clean the pan with kitchen paper. Add the cooked potato slices to the bowl with the onions and bacon. Add the white wine vinegar, vegetable stock powder, potato water, salt, and pepper, mix, and let it stand. Mix the mayonnaise and mustard in a small bowl. Cut the pretzel rolls open and heat them in the oven at 140°C. Heat the sauerkraut. Fry the Leberkäse on both sides in a little oil in the pan. Spread the mustard mayonnaise on the bun halves, place lettuce leaves on the bottom halves, and then top with Leberkäse (meatloaf), sauerkraut, and apple slices. Serve with the potato salad and enjoy.