Horseshoe Burger
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 burger rolls, bought or baked yourself
- 500 g round beef
- 2 onions)
- 1 egg (s)
- breadcrumbs
- pepper
- salt
- Paprika powder
- Spice mixture (Maggi minced meat spice)
- 0.25 ¼ iceberg lettuce
- 2 tomato (s)
- 0.5 ½ cucumber (s)
- 1 can corn
- Olives
- 1 bag / s french fries
- 100 ml condensed milk
- 8 slices processed cheese
- 0.5 teaspoon ½ salt
- Chili powder, or hot chili or salsa sauce
Print Recipe
Pin Recipe Instructions
- Cut approx. 1/4 iceberg lettuce, 2 tomatoes and 1/2 cucumber into small pieces. The whole thing comes together with the corn and, if necessary, with olives in a bowl and is stirred.
- Then put the fries in the oven (when they`re done, season with salt, pepper and paprika).
- For the burgers, peel the onions and cut into small pieces. Then mix with ground beef, egg and breadcrumbs so that you get a solid kneadable amount. Then season to taste with pepper, salt, paprika and minced meat. Then shape 6 burgers out of the mixture and fry them.
- While the meat is roasting, you can get on with the cheese sauce.
- For the cheese sauce / dip you can use a recipe of your choice (which one you like best). I made them like this:
- Heat approx. 100 ml of condensed milk with 1/2 teaspoon of salt in the saucepan. When it is warm, the 8 slices of processed cheese are added in small pieces (depending on how liquid or firm you want the sauce to be, you can leave out slices or add them in addition). Finally, the sauce is seasoned with chili powder and hot chili or salsa sauce.
- Now that all the ingredients are ready, the burger is topped up.
- Sequence:
- A bit of lettuce on the lower half of the burger bun, then the burger, again lettuce. Then so many fries that you can hardly see the burger, then cheese sauce. Finally, put the burger lid on top.
- I recommend eating the burger with a knife and fork.
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