Westphalian Burger Heaven and Earth or also "Himmel un Äd"

Ingredients for 4 servings:

• 6 apples, sour, fresh variety
• 2 onions, red
• 1 small red chili pepper(s) (use more or less according to your preference)
• 1 small piece(s) ginger root, peeled
• 80 g brown sugar
• 100 ml dry white wine
• 50 ml vinegar (I like to use orange vinegar)
• some vanilla pulp or vanilla powder from the mill
• some salt and pepper
• Cinnamon powder
• 6 potatoes
• 1 onion(s), white
• some vegetable oil, tasteless
• 4 tbsp curd
• 2 tbsp mayonnaise
• 1 bunch of fresh herbs, e.g. dill, chives, parsley
• 1 tsp mustard, medium hot
• 4 whole-grain rolls (rolls made from whole-grain croissant dough are delicious)
• 2 handfuls of lettuce of your choice, e.g., lamb’s lettuce

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

a vegetarian interpretation

For the patties, boil the potatoes in their jackets. While the potatoes are cooking, make the apple chutney. Peel the apples, remove the cores, and cut into small, even cubes. Peel the red onions and dice them into small cubes. Also finely chop the chili pepper and ginger. Heat the brown sugar in a saucepan until it melts. Then add the apples and onions to the pan, immediately reduce the heat, and stir thoroughly. The slightly caramelized sugar will solidify again. But that’s okay, because as the apples and onions lose their liquid, they will dissolve again. Sauté the apple and onion mixture for a few minutes, then add the ginger (about 1/2 to 1 tsp), chili, white wine, and vinegar, and sauté for another 15 to 20 minutes, until most of the liquid has evaporated and the individual ingredients are nice and soft. Season with vanilla, cinnamon, salt, and pepper. When the potatoes are tender, drain and let cool slightly. Then peel and grate the potatoes. Peel the white onion, dice it into small pieces and stir it into the potatoes. Season with salt and pepper. Form 4 patties from the potato mixture (e.g. using a serving ring with a diameter of approx. 8 cm) and fry in vegetable oil until golden brown on both sides. While the patties are frying in the pan, prepare the herb dip. Simply mix together the quark, mayonnaise and mustard and season with salt and pepper. Finely chop the fresh herbs and stir them into the dip. Once everything is ready, assemble the burgers: Cut open the buns. Spread the dip on the bottom halves, then top with lettuce, pour more dip on the lettuce, place a patty on top and generously top with apple chutney. Put the top half of the bun on top and you’re done!