Beef burger with red cabbage, pear and lingonberry jam

Beef burger with red cabbage, pear and lingonberry jam

Based on 9 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/

"Who says burger is only a summer BBQ meal? Here you have a tasty and indulgent burger that will warm you up for the cold days. If you want the full-on Christmas feeling, try and add some unsweetened gingerbread spice to the meat."

Difficulty

Medium 👍

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
burger buns
300 g
ground beef
80 g
red cabbage
1
pear
20 g
walnuts
2 tbsp
mayonnaise
1
onion
2 slices
Raclette cheese
2
lingonberry jam
30 g
lamb's lettuce
vegetable oil (for frying)
salt
pepper
MetricImperial

Utensils

cutting board, knife, bowl (large), sieve, bowl (small), frying pan, spatula

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How-To Videos

perfect-homemade-no-knead-burger-buns

Perfect homemade no-knead burger buns

how-to-form-patties

How to form patties

Nutrition per serving

Cal1032
Fat73 g
Protein40 g
Carb55 g
  • Step 1/4

    Finely slice red cabbage, add to a large bowl and pour boiling water over it. Let the cabbage steep for approx. 2–3 min. Quarter the pear, remove the core, and cut into thin slices. Strain the red cabbage through a sieve, rinse under cold water, and drain. Roughly chop the walnuts. Mix the red cabbage with the mayonnaise and chopped walnuts. Season with salt and pepper and set aside.
    • 80 g red cabbage
    • 1 pear
    • 20 g walnuts
    • 2 tbsp mayonnaise
    • salt
    • pepper
    • cutting board
    • knife
    • bowl (large)
    • sieve

    Finely slice red cabbage, add to a large bowl and pour boiling water over it. Let the cabbage steep for approx. 2–3 min. Quarter the pear, remove the core, and cut into thin slices. Strain the red cabbage through a sieve, rinse under cold water, and drain. Roughly chop the walnuts. Mix the red cabbage with the mayonnaise and chopped walnuts. Season with salt and pepper and set aside.

  • Step 2/4

    Peel onions and cut into fine rings. For the burger patties, shape the ground beef into one flat burger patty per person, approx. 1 cm/ 0.4 in. thick.
    • 1 onion
    • 300 g ground beef
    • bowl (small)

    Peel onions and cut into fine rings. For the burger patties, shape the ground beef into one flat burger patty per person, approx. 1 cm/ 0.4 in. thick.

  • Step 3/4

    Cut the burger buns open and toast them in a large frying pan, cut-side down, for approx. 1–2 min. Remove the buns, and heat some oil in it. Add the patties and fry for approx. 4 min. on one side. Turn patties over and top with cheese. Add onion rings to the same pan, fry together with the patties for approx. another 4 min. Stir the onions occasionally.
    • 2 burger buns
    • 2 slices Raclette cheese
    • vegetable oil (for frying)
    • frying pan
    • spatula

    Cut the burger buns open and toast them in a large frying pan, cut-side down, for approx. 1–2 min. Remove the buns, and heat some oil in it. Add the patties and fry for approx. 4 min. on one side. Turn patties over and top with cheese. Add onion rings to the same pan, fry together with the patties for approx. another 4 min. Stir the onions occasionally.

  • Step 4/4

    Spread a dollop of lingonberry jam on the toasted cut surfaces of all burger buns. Top buns with patties, onions, lettuce, red cabbage, and pear slices, then cover with the other half of burger buns. Serve immediately.
    • 2 lingonberry jam
    • 30 g lamb's lettuce

    Spread a dollop of lingonberry jam on the toasted cut surfaces of all burger buns. Top buns with patties, onions, lettuce, red cabbage, and pear slices, then cover with the other half of burger buns. Serve immediately.

  • Enjoy your meal!

    Beef burger with red cabbage, pear and lingonberry jam

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