Summary

Ingredients

• 4 burger buns
• 600 g round beef
• 0.5 ½ onion (s), finely chopped
• some salt and pepper
• 150 g camembert (s), e.., Cremoso di Bufala
• 8 slices bacon
• 150 g cranberries from the lass
• 4 tablespoon mayonnaise
• 1 packet lamb`s lettuce

For the dressing:

• 3 teaspoons sugar
• 1 teaspoon salt
• 1 pinch (s) pepper
• 1 dash vinegar
• 1 dash oil
• 1 dash water
• 2 teaspoons cognac, optional
• 1 clove garlic, finely chopped or pressed

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Instructions

1. Preheat the oven to 220 ° C top / bottom heat.
2. For the salad dressing, mix sugar, salt, pepper, vinegar, oil, water, garlic and (optional) cognac and set aside.
3. Season the minced meat with salt and pepper, mix with the chopped onions and shape into patties (approx. 150 g per patty). Fry the patties in the preheated, ovenproof pan from one side and turn.
4. Cut the camembert into thin slices (3 - 4 mm) and - depending on the size - place 2 - 3 slices on the seared side of the patties. When the other side of the patties is also seared, place the pan in the oven for 5 - 6 minutes to gratinate. Now put the burger buns in the oven for 4 - 5 minutes to heat up.
5. Fry the bacon in a pan until crispy and drain on a paper towel.
6. Dress the lamb`s lettuce with the salad sauce.
7. Now it`s time to fill and stack:
8. Cut the burger buns open. Brush the lower half with the mayonnaise and the upper half with the cranberries. Place the patty on the mayonnaise half and top with lettuce and bacon. Put the top on top - done.
9. Serve the remaining lamb`s lettuce as a side dish.