Beef burger with red cabbage, pear and lingonberry jam

Step 1/4

• 80 g red cabbage
• 1 pear
• 20 g walnuts
• 2 tbsp mayonnaise
• salt
• pepper

• cutting board
• knife
• bowl (large)
• sieve

Finely slice red cabbage, add to a large bowl and pour boiling water over it. Let the cabbage steep for approx. 2–3 min. Quarter the pear, remove the core, and cut into thin slices. Strain the red cabbage through a sieve, rinse under cold water, and drain. Roughly chop the walnuts. Mix the red cabbage with the mayonnaise and chopped walnuts. Season with salt and pepper and set aside.

Step 2/4

• 1 onion
• 300 g ground beef

• bowl (small)

Peel onions and cut into fine rings. For the burger patties, shape the ground beef into one flat burger patty per person, approx. 1 cm/ 0.4 in. thick.

Step 3/4

• 2 burger buns
• 2 slices Raclette cheese
• vegetable oil (for frying)

• frying pan
• spatula

Cut the burger buns open and toast them in a large frying pan, cut-side down, for approx. 1–2 min. Remove the buns, and heat some oil in it. Add the patties and fry for approx. 4 min. on one side. Turn patties over and top with cheese. Add onion rings to the same pan, fry together with the patties for approx. another 4 min. Stir the onions occasionally.

Step 4/4

• 2 lingonberry jam
• 30 g lamb's lettuce

Spread a dollop of lingonberry jam on the toasted cut surfaces of all burger buns. Top buns with patties, onions, lettuce, red cabbage, and pear slices, then cover with the other half of burger buns. Serve immediately.

Enjoy your meal!