Thuringian Mettbrote with marjoram onions

Ingredients for 4 servings:

• 4 slices of bread (farmer’s bread), halved, 25 g each
• 150 g onion(s)
• 3 tbsp oil
• 1 tsp caraway seeds
• 1 tsp marjoram (Thuringian), dried
• 500 g fresh minced meat
• some pepper, freshly ground
• 8 sprigs of fresh marjoram
• 150 g lamb’s lettuce
• 3 tbsp vinegar (black vinegar), alternatively good apple cider vinegar
• 6 tbsp rapeseed oil
• some salt and pepper
• 1 tsp mustard, medium hot
• 2 tsp beet syrup, alternatively 1/2 tsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

1 A-Bemme with four Weimar-typical ingredients: marjoram, caraway, minced meat, onions

Dry-toast the bread on both sides in a pan without adding any fat until crispy. If you want to make a lot of bread, you can also do this in the oven at around 180 degrees Celsius (350 degrees Fahrenheit). Make sure the bread doesn’t get too brown and don’t forget to turn it over once. Peel the onions, finely dice them, and then sauté them in a pan with the oil until translucent. Season with caraway seeds and dried marjoram. First, clean the lamb’s lettuce thoroughly, then wash and drain well or place it in a salad spinner. Mix the vinegar with the oil, salt, pepper, mustard, and beetroot syrup (or sugar) to make a dressing. In a bowl, toss the salad with the dressing. Spread the minced meat on the toasted bread. Then spread the onion, caraway, and marjoram mixture on top, season with ground pepper, and serve with the salad sprinkled with fresh marjoram leaves.