Ingredients (4 servings)
|1||large white onion|
|4||large lettuce leaves|
|8||Hengstenberg Burger Pickles|
|4 tbsp||of mayonnaise|
|4 tbsp||ketchup or BBQ sauce|
|400g||Hengstenberg Mildessa Sauerkraut|
|8||slices of cheddar or Emmentaler|
Season fresh ground beef from the butcher, with salt and pepper and split into 4 equal balls. Form into burger patties.
Lay 4 rashers of bacon crosswise. Place the burger patty in the middle, wrap it with bacon.
Wash the lettuce leaves and tomatoes, peel the onion. Cut the onions and tomatoes into slices of the desired thickness and set aside.
Place the burger patties under the grill at a high temperature and direct heat - the patties need roasted smell, so if possible use a grill plate or plancha. If no grill: use a frying pan over a high heat!
Grill the burger patties on each side for about 2 minutes.
Spread the drained and squeezed sauerkraut over the 4 burger patties and cover with the cheese slices. Now bring the patties to the desired temperature over an indirect heat and continue to cook.
Whilst the burger patties are cooking, butter the buns and toast them in the grill or in the pan.
Spread the bottom half of the bun with mustard, then top with lettuce, tomato, onion and Hengstenberg Burger Prickles. Add mayonnaise, ketchup or BBQ sauce – if you want.
When the burger patties have reached the desired temperature, remove them from the grill and place them on the bottom half of the burger bun and then add the top half.