Summary

Ingredients

• 40 g cheese (Taleio)
• 40 g mountain cheese, youn, rated
• 360 g round beef
• 1 onion (s)
• 1 clove garlic
• 10 g iner
• 3 tablespoon sunflower oil
• 1 teaspoon sugar
• 50 ml whiskey (bourbon), +3 tablespoon to flambé
• 1 tablespoon vinegar
• 60 ml cola
• 80 ml ketchup
• Tabasco
• Worcester sauce
• salt and pepper
• 1 tomato (s)
• 1 pickled cucumber
• 2 slices cheese (processed cheese )
• 2 rolls (cheese rolls)
• 2 teaspoons mustard
• 2 tablespoon mayonnaise

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Instructions

1. Cut the Taleggio into small pieces, mix with the mountain cheese and divide into 2 portions. Cut 4 squares (15 x 15 cm) out of baking paper. Divide the meat into 4 portions of approx. 90 g each. Shape a portion of meat into a flat burger on a piece of baking paper and cover with a portion of cheese. Then cover with a second portion of meat, cover with a second piece of baking paper and use it to evenly seal the edge of the burger. Process the rest of the meat and cheese in the same way. Refrigerate.
2. Finely dice the onion and garlic. Peel the ginger and grate finely. Heat 1 tablespoon of oil in a small saucepan. Sauté the onions, garlic and ginger in it. Add sugar and let it melt. Deglaze with 50 ml whiskey and vinegar and top up with cola and ketchup. Cook for 5 minutes over medium heat. Season with Tabasco, Worcestershire sauce, salt and pepper and let cool.
3. Cut the tomato into slices. Cut the pickled cucumber lengthways into thin slices. Heat the rest of the oil in a pan. Season the patties with salt and pepper and fry for 2-3 minutes on each side. Spread the sliced cheese on the patties after turning. Put the rest of the whiskey in the pan, flambé and cook to the end.
4. In the meantime, bake the cheese rolls in the preheated oven. Halve the rolls horizontally and coat the lower halves of the rolls with mustard and mayonnaise. Top with tomato slices, cucumber and patties. Drizzle with the whiskey sauce and cover with the bread roll lids.