John Myers
Ingredients for 4 servings:
- 4 burger buns
- 500 g minced beef
- ½ small head of iceberg lettuce
- 2 large onions
- some butter
- some sugar
- 8 slice(s) Scheibletten (processed cheese slices)
- 4 tbsp tomatoes, pureed
- 4 tbsp cream cheese
- 1 ½ tsp, heaped mustard
- 2 small onions
- 2 garlic cloves
- 2 m.-sized pickle(s)
- 2 tbsp honey or acacia syrup
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
hearty
Mix the tomatoes with the cream cheese. Chop the small onions, garlic, and pickles in a blender and stir into the cream cheese mixture. Stir in the mustard and season the mixture with salt, pepper, and honey or acacia syrup. Slice the large onions and caramelize them in a pan with butter and sugar. Halve the burger buns and toast them. Knead the ground beef for the patties thoroughly to allow the protein structure to bond. It’s best to prepare them about 1-2 hours in advance and let the finished patties rest in the refrigerator. Then fry the patties in a pan until medium-rare. Preheat the oven to 200°C (top/bottom heat). Spread the sauce on the burger buns, then top with the lettuce, the patty, and the caramelized onions. Cover each with two slices of sliced cheese and place the prepared burgers in the oven uncovered. After about 5 minutes, the cheese will be well melted and the burgers are ready to serve.
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