Goat cheese burger

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the sweet potato patties, peel, wash and roughly dice the sweet potatoes. Cover and stew in 250 ml salt water for about 20 minutes. Drain the sweet potatoes and mash them with a potato masher until puree.

2. 2

   Let it cool down for 10-15 minutes.

3. 3

   For the Minzmayo mint, wash and shake dry, pluck leaves from the stalks and chop finely. Wash the lime hot, grate dry, finely grate the peel. Halve the fruit, squeeze the juice from one half.

4. 4

   Mix salad cream, mint, 2-3 teaspoons lime juice and lime zest, season to taste with salt and pepper. For the cranberry cream, lightly mix crème fraîche and cranberries.

5. 5

   For the sweet potato patties, peel and finely chop the shallots and garlic. Briefly fry in 1 tbsp. hot butter until translucent. Season sweet potato mass with approx. 1 tsp salt, 1⁄2 tsp coriander and pepper. Gradually stir in shallots and garlic mix, egg and 250 g flour with a wooden spoon (if the potato mixture is too soft, knead in a spoonful of flour).

6. 6

   Form the cooled mixture into 4 burger patties. Heat 2 tablespoons of butter in a frying pan. Fry the burger patties in the pan for about 10 minutes.

7. 7

   Preheat the grill of the oven (or electric cooker: 225 °C). Clean, wash and shake the salad dry. Cut the rolls in half horizontally, spread the lower halves with mint mayo and cover with salad.

8. 8

   Cut the goat cheese into slices. Cover the finished patties with it and melt under the hot grill of the oven for about 2 minutes. Cover the prepared bread roll halves with patties, cranberry cream and the upper roll halves.