Burger Variations

For all burgers, first season the mince heartily with salt and pepper, form into four flat patties and sear in a hot, lightly greased frying pan or on the grill for approx. 5 minutes on each side. The core temperature should be about 71-75 °C. Cut the rolls in half and lightly toast the cut surfaces.

For the pepperoni pizza burger, place finely sliced pepperoni, mozzarella slices and pizza sauce on the patty. Serve between toasted baguette slices.

For the green chile ole burger, spread ranch style dressing on the toasted onion buns, top with patty and top with fried onions, chopped green chilies and pepper cream cheese.

For the Caesar burger, spread the Caesar dressing on the crispy burger bun, season the patty with garlic and black pepper, top with romaine lettuce and avocado slices.

For the Worchestershire burger, saute mushroom slices and sweet onions in a little Worchestershire sauce until soft. Bring the burger to the table without the “lid” (i.e., just on the bun halves) with the ingredients piled high.

For the bruschetta burger, top the patty with mozzarella, diced tomatoes and chopped basil. Arrange in toasted ciabbata.

For the Tex-Mex bean burger, top the burger bun with refried beans, then a layer of corn tortilla chips on top. Next, the patty, top with a slice of cheddar and salsa.

For the Reuben burger slices

Preparation Tip:

The ingredients for the burger variations each refer to 4 servings. With the indicated amount of minced meat, 4 burgers of a topping variation can be prepared.

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