Sansibar burger
Der Sansibar Burger ist ein optischer Leckerbissen, wahlweise mit Pommes, Nachos oder Krautsalat.
Ingredients
For the burger
800 g Ground beef
Salt
Pepper
2 Piece(s) Eggs
4 Piece(s) Large burger buns
Lettuce hearts
1 Piece(s) Avocado
4 Piece(s) Tomatoes
Mild barbecue sauce
For the chili mayonnaise
3 Piece(s) Eggs
300 ml Oil
1 Piece(s) untreated lemon
3 Tablespoon(s) Chili sauce or 1 pepper
3 Tablespoon(s) Crème fraîche
For the coleslaw
1 Piece(s) Small white cabbage
1 Piece(s) Medium-sized carrot
2 Piece(s) Onions
100 ml Milk
200 g Mayonnaise
100 ml Natural yogurt
1 Tablespoon(s) White vinegar
Juice of one lime
1 Tablespoon(s) Sugar
1 Teaspoon(s) Salt
Ground pepper
Preparation
1. Burger patty: For the ground beef, it's best to use U.S. beef with a high fat content. It adds flavor and is nice and juicy.
2. For a real Zanzibar burger patty, you need around 260 to 280 g of minced meat. The RÖSLE burger press is designed for 100 g. Season the minced beef with salt and pepper and add 2 eggs. Mix everything together and form 4 large patties by hand or 8 patties with the burger press.
3. Press the meat together loosely so that the burger does not become too hard.
4. Make a small indentation in the middle at the top. This will keep the liquid in the burger and prevent it from puffing up when grilling. Grill the meat on the grill at high, direct heat. Bake the buns in the oven.
5. Chili mayonnaise:
Mix the eggs well until they are homogenous, then add the oil. Squeeze the lemon. Season with lemon juice, salt and pepper. Add the chili sauce or chili pepper, finely chopped and without the seeds. Finally, add crème fraîche to round off and freshen up the mayonnaise.
6. Coleslaw:
Cut the white cabbage into thin strips. Peel and grate the carrot. Finely chop the onions. Mix the milk, mayonnaise, yoghurt, vinegar, lime juice, sugar, salt and pepper to make a sauce and add the cabbage strips, carrots and onions. Leave to stand for 4 to 5 hours or overnight.
7. Top the burger with ketchup, chili mayonnaise, barbecue sauce, peeled tomatoes seasoned with pepper and salt, sliced avocado and lettuce and serve with fries, chips and coleslaw
8. Tip:
peeling tomatoes - it's easy! The tomato and kiwi peeler from RÖSLE separates even the thinnest skin from the flesh. But you can also do it the classic way: use a spoon to put tomatoes in a pan of boiling water. Leave to simmer for 30 seconds. The skin will partially come off on its own and can be easily peeled off.
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