Summary

Ingredients

• 6 apples, sour, fresh variety
• 2 onion (s), red
• 1 small chilli pepper (s), red, (take more or less depending on your preference)
• 1 small Piece (s) ginger root, peeled
• 80 g suar, brown
• 100 ml white wine, dry
• 50 ml vinegar (I like to use orange vinegar)
• some vanilla pulp or vanilla powder from the mill
• some salt and pepper
• Cinnamon powder
• 6 potato (s)
• 1 onion (s), white
• some vegetable oil, tasteless
• 4 tablespoon quark
• 2 tablespoon mayonnaise
• 1 bunch herbs, fresh, e.g. dill, chives, parsley
• 1 teaspoon medium hot mustard
• 4 wholegrain rolls (rolls made from wholegrain croissant dough are delicious)
• 2 handfuls salad your choice, e.g. lamb`s lettuce

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Instructions

1. For the patties, cook jacket potatoes.
2. While the potatoes are cooking, make the apple chutney. To do this, peel the apples, remove the core and cut into small, even cubes. Peel the red onions and cut into small cubes. Also cut the chilli pepper and ginger into small pieces.
3. Heat the brown sugar in a saucepan until it melts. Then put the apples and onions in the pot, turn the temperature down immediately and stir thoroughly. The lightly caramelized sugar will only solidify again. But that`s not bad, because as soon as the apples and onions lose liquid, it will dissolve again. Steam the apple and onion mixture for a few minutes, then add ginger (about 1/2 to 1 teaspoon), chilli, white wine and vinegar and steam for another 15 to 20 minutes until most of the liquid has boiled off and the individual ingredients are nice and soft are. Season with vanilla, cinnamon, salt and pepper.
4. When the potatoes are cooked, drain them off and let them cool down a little. Then peel and grate the potatoes. Peel the white onion, cut into small cubes and stir into the potatoes. Season with salt and pepper. Shape the potato mixture into 4 patties (e.g. using a serving ring with a diameter of approx. 8 cm) and fry them until golden brown on both sides in vegetable oil.
5. Make the herb dip while the patties are frying in the pan. Simply mix the quark, mayonnaise and mustard and season with salt and pepper. Chop the fresh herbs very finely and stir into the dip.
6. When that`s all ready, the burgers can be assembled.
7. Cut the rolls open. Brush the lower halves with dip, then cover with lettuce, put some dip on the lettuce again, put a patty on top and generously pour apple chutney on top. Put on the top half of the bun and you`re done!