Cucumber salad with veal burger (Frank Rosin)

Ingredients

Directions

1. 1

   Wash the cucumber, dab dry and cut in half lengthwise. Remove seeds and cut the halves into small cubes. Salt the cucumber cubes slightly and let them stand for about 2 hours

2. 2

   Peel and finely dice the shallots. Heat 1 tablespoon of olive oil in a pan, sauté the diced shallots in it and let it cool down. Wash the dill, shake dry and chop finely, except for a little to garnish. Mix vinegar, chilli sauce, 1/2 tsp. mustard, curry, some salt, pepper and sugar, 1/3 of the shallots cubes and dill. Finally, stir in 2-3 tablespoons of olive oil. Drain cucumber cubes well, mix with the marinade and leave to soak for about 2 hours

3. 3

   Soak rolls in cold water. Wash the rosemary, shake dry, pluck needles from the stalk and chop half finely (approx. 1 teaspoon). Squeeze the bread roll well and put it in a bowl together with the veal mince, egg, remaining diced shallots, 1 teaspoon mustard, chopped rosemary, some salt and pepper and knead. Form 8 meatballs with moistened hands. Heat clarified butter in a large pan and fry the meatballs for about 8 minutes, turning them over. In the last minute, add the remaining rosemary needles and fry briefly. Season cucumber salad again and arrange with the meatballs. Garnish with dill

4. 4

   waiting time approx. 3 1/4 hours