Reiberdatschi Burger

Ingredients for 4 servings:

• 1 bag of dumpling dough from the refrigerated section
• 3 tbsp, heaped mountain cheese, grated
• 4 slice(s) Bavarian Leberkäse
• 4 tbsp, heaped mustard, sweet
• 3 spring onions
• 120 g coleslaw, fresh
• 8 radishes
• salt and pepper
• nutmeg
• rapeseed oil

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Dice the white part of the spring onions and slice the green part into rings. Thinly slice the radishes and lightly salt them. Place the dumpling dough in a bowl and season with salt, pepper, and nutmeg. Stir in the grated cheese and diced onions. Let rest at room temperature for 10 minutes. Set up two pans and heat oil in both. Pour the dough into one pan in portions, not too thickly. Each portion should be the size of a Leberkäse (meatloaf). Fry until crispy on both sides, then transfer to kitchen paper. Fry the Leberkäse (meatloaf) on both sides in the second pan. Then it’s time to assemble: – 1 Reiberdatschi (dough dumpling) – 1 slice of Leberkäse (meatloaf) – spread with sweet mustard and sprinkle with pepper – top with coleslaw and spring onion rings – 1 Reiberdatschi (dough dumpling) to finish. Serve with radishes.