STUFFED HAMBURGER

PREPARATION TIME

UP TO 20 MINUTES

SERVINGS

INGREDIENTS Qty.


  • gehacktes Rindfleisch 100 Gramm
  • minced veal 37.50 g
  • eggs 0.50
  • breadcrumbs 7.50 g
  • shallot, finely diced 0.25
  • sprigs of thyme, finely chopped 0.50
  • sprigs of rosemary, needles stripped off and finely chopped 0.50
  • sprigs of parsley, leaves picked off and finely chopped 0.50
  • Meat seasoning 0.50
  • young spinach 20 g
  • ricotta cheese 20 g
  • grated parmesan 10 g
  • slices of bacon 2
  • egg yolk 0.25
  • Salt
  • Ground pepper

PREPARATION

Mix the minced beef, veal, eggs, breadcrumbs, shallots and herbs, season with the meat seasoning. Knead until the mixture is compact and homogeneous. Divide the meat mixture into 8 portions and shape into spheres. Mix the spinach, ricotta, Parmesan and egg yolk thoroughly, season with salt and pepper. Oil the Burger Press well, place a meat ball inside and press briefly, make an indent with a soup spoon and lay the bacon on top. Add a quarter of the spinach/cheese mixture and push the bacon down into the centre. Place a second ball of meat on top and press it down firmly.

COOKING

Place the burger on the griddle plate and barbecue each side for 8 to 10 minutes.

LID

Open

PRE HEATING

10 minutes at the highest setting with the lid closed


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