Swabian Burgers
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 Maultaschen, from the refrigerated shelf, with or without meat
- 4 pretzel rolls
- 100 g lamb`s lettuce
- 2 tomato (s)
- 1 onion (s)
For the sauce:
- 3 tablespoon sour cream
- 3 tablespoon tartar sauce or mayonnaise
- 2 teaspoons ketchup
- 1 teaspoon mustard
- 1 teaspoon apple cider vinegar or balsamic vinegar
- 1 teaspoon sugar
- some black pepper
- some dill
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes and onion into slices or rings. Wash the lettuce. Cut open the pretzel rolls and toast briefly.
- Fry the onions until golden brown in a pan in a little fat, then heat the Maultaschen in the pan over medium heat. Meanwhile, prepare the burger sauce from sour cream, tartar sauce, ketchup, mustard, vinegar and sugar, mix well and season with pepper and dill. Depending on your taste, the amount of vinegar can be varied.
- Assemble the burger as you like. For lighter meals, it is recommended to fix the burger with a long toothpick, kebab skewer or burger skewer.
- Notes: If many burgers are to be prepared, for example for a family celebration or a party, the Maultaschen can also be heated in broth. I used the recipe for about 120 servings at a Christmas market, people loved it.
- For Swabians who like to experiment, I have listed another burger recipe, the wild variant with camembert, bacon and cranberries.
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