Cheeseburger with Grilled Vegetables, Blackberry Chili Dip, Pointed Cabbage and Bacon Chips
Rated 5.0 stars by 1 users
portions
2
preparation time
30 Minutes
cooking/baking time
25 Minutes
Forget everything you thought you knew about burgers! Andi Schweiger presents a new interpretation of the classic that will impress you with its refined combination of ingredients. Sweet blackberries, spicy chili, and crispy bacon chips give this burger a very special twist.
Ingredients
- 200 g ground beef each (30% fat content)
- 25 g Comté, finely shaved
- 100 g bacon
- approx. 10 blackberries
- 1 chili
- 4 tbsp BBQ sauce
- 2 tbsp mayonnaise
- 2 tbsp honey
- 2 tsp lime zest
- 2 tsp lime juice
- salt
- 4 tbsp hot mustard
- 2 tbsp mayonnaise
- 2 tsp lime zest
- 4 tbsp lime juice
- 1/2 pointed cabbage
- 1 onion
- 2 tbsp Meaux mustard
- 50 ml white vinegar
- 25 g butter
- 1 tbsp frying oil
- chives
- 1/2 butternut squash
- 3 large mushrooms
- 1–2 tbsp soy sauce
- baby romaine lettuce
Beef Patty
Bacon Chips
Blackberry Chili Dip
Mustard Sauce
Pointed Cabbage
Grilled Vegetables
preparation
For the blackberry chili dip, mash the berries with a fork. Tamarillos, black currants, or jostaberries also work well instead of blackberries. Halve the chili, remove the seeds, and finely dice it. Mix all remaining ingredients and season to taste.
Combine all ingredients for the mustard sauce in a bowl and mix well.
Finely dice the onion. Cut the pointed cabbage into fine strips and lightly salt it. Sauté both together in oil without browning. Deglaze with vinegar, add butter and mustard, and mix well. Finally, add finely sliced chives.
For the grilled vegetables, cut the squash and mushrooms into thick slices. Depending on the variety, peel the squash first. Season with salt and grill on a plancha plate, turning occasionally. Drizzle soy sauce over the grilled mushrooms. Halve the lettuce hearts and grill briefly.
Sear the beef patties on a hot plancha plate and turn them after about 4 minutes. A stainless steel grill spatula works best for this. While the patties cook, fry the bacon until crispy on both sides. Place the finely shaved cheese on the patties and let it melt.
Finally, slice the brioche buns and toast them briefly on the grill. To assemble, layer the buns with squash, patties, mushrooms, lettuce, and bacon chips, then press gently. Add some pointed cabbage salad for acidity, spread both sauces, and top with the bun lid. Serve with additional cabbage salad on the side.
