August :
Burger with Rosemary-Wedges and Green-Bean-Salad

In the great outdoors it always tastes twice as good. Especially now in high summer, we should welcome seasonal delights, for, soon in September first autumn’s messengers will be calling. Try out our burger with crispy wedges and green-bean-salad – it has an excellent taste!

Ingredients

Serves 4

For the burger:

750 g lean ground beef
black pepper, Worcester-Sauce, salt
2 tomatoes
1 red onion
4 Burger rolls
4 to 8 slices bacon
4 to 6 leafs salad
4 slices Cheddar cheese

For the lemon-garlic-mayonnaise:

1 fresh egg yolk
1 tablespoon lemon juice
1 teaspoon mustard (medium)
1/2 glove of garlic
salt, pepper
200 ml sunflower oil
50 ml olive oil

For the rosemary-wedges:

1 kg waxy potatoes
1 bunch fresh rosemary
100 ml olive oil
pepper, salt

For the salad:

250 g green beans
50 g rocket
1 shallot
1 teaspoon green peppercorns (pickled)
1 to 2 tablespoons balsamic vinegar
salt, pepper, sugar
3 tablespoons olive oil

Preparation

Step One :

Trim beans, wash and cook in salted boiling water for 7 minutes. Drain and set aside. Wash rocket, shake dry and set aside. Peel shallot and mince finely; set aside. Chop peppercorns finely and set aside. Wash tomatoes for the burger and cut into slices; set aside. Peel onion, wash and cut into slices; set aside. Season the minced meat with pepper and Worcester-Sauce and knead a bit.

Step Two :

Form 2 cm thick patties and set aside in a cool place. Cut the buns in halves and roast them in a pan with olive oil. Fry the bacon in a dry pan under high heat until crispy; set aside.

Step Three :

Wash salad and drain. Tear into rough pieces and set aside. Set aside the cheese. Mix egg yolk with lemon juice, mustard, crushed garlic, salt and pepper with the help of a hand held blender. Slowly pour in the oil and mix until the mayonnaise is firm. Set aside in a fridge.

Step Four :

Wash potatoes for the wedges, pat dry and cut into quarters or eights parts. Remove the leaves from the rosemary and chop coarsely. Mix potato wedges with the oil, rosemary and pepper in a bowl.

Cooking process

Step Five :

Preheat oven 200 °C and bake the wedges on a baking tray covered with baking paper about 25 minutes, until done and crispy. Season with salt just before serving. In the meantime mix vinegar and spices for the salad in a bowl. Stir in the oil and mix thoroughly. Fold in shallot. Mix beans with dressing and marinate for 10 minutes.

Step Six :

Fry the patties by means of the menu item ”Beef; Lamb – Sauté, dark“. Season the patties just before frying with salt. After you have turned over the meat season the second side. As soon as frying is finished cover each patty with cheese and close the pan with a lid. Let rest for 1 minute.
Make burger: Spread bun with mayonnaise and place patty and salad / tomatoes / onions / bacon on it. Fold rocket into salad, adjust seasoning and serve with burgers and wedges.

Tip :

You can fry the onions in the patty-pan. Just place them into the pan after you have flipped over the patties. To get very crispy wedges sprinkle uncooked potatoes with polenta before baking.

Delicious !

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