Westphalia Burger

Ingredients for 4 servings:

• 500 g white cabbage
• 100 ml vinegar
• 50 ml oil
• 50 ml water
• 100 g sugar
• salt and pepper
• 600 g potatoes, waxy
• 1 egg(s)
• 1 tbsp flour
• salt and pepper
• nutmeg
• Oil for frying
• 4 steak(s) (neck steaks)
• Salt and pepper, black from the mill
• 2 tbsp flour
• 2 tbsp oil
• ½ cucumber(s)
• 40 ml vinegar
• 20 ml oil
• 60 ml water
• salt and pepper
• some sugar
• ½ small onion(s)
• some dill
• 200 g low-fat curd cheese
• 50 g crème fraîche
• 50 g natural yogurt
• 2 small garlic cloves
• some parsley, fresh
• some chives, fresh
• Salt
• some sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours

from Münsterland

Make the coleslaw the day before. Remove the wilted leaves and the stalk from the white cabbage. Cut out the thick leaf ribs. Using a sharp knife or a slicer, finely slice the white cabbage and place it in a bowl with a lid. Combine the vinegar, oil, water, sugar, salt, and pepper in a saucepan and bring to a boil. Remove from the heat, pour over the white cabbage strips, and mix well. Cover and refrigerate overnight. On the day of preparation, peel and finely grate the potatoes. Place in a bowl, mix with the egg and flour. Season generously with salt, pepper, and nutmeg. Heat the oil in a pan and fry 8 potato cakes one after the other until golden brown. Keep warm on a plate in the oven. Wash the neck steaks, pat dry, season with salt and pepper, and coat in the flour. Heat the oil in the potato cake pan and sear the steaks on both sides. Wash the cucumber, halve lengthwise, remove the seeds, and cut into thin strips. Mix a marinade from vinegar, oil, water, salt, pepper, and sugar. Peel and finely chop the onion, then add it to the cucumber slices along with the dill and the marinade. Mix well. For the garlic dip, mix the low-fat quark with the crème fraîche and yogurt. Peel the garlic cloves and press them into the quark using a garlic press. Wash and finely chop the chives and parsley, and add them to the quark. Mix everything well and season with salt and sugar. Now stack the burgers: Prepare 4 plates, place a grated biscuit on each plate, a neck steak, some coleslaw, some cucumber salad, and finish with a grated biscuit. Serve the garlic dip next to the burger. Garnish with some chopped parsley and chives.