Hot Potato Burger

Name: Hot Potato Burger
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (600 g) 10 deep-frozen potato pancakes for the oven; 1 collar Spring onions; 375 g Tomatoes; 2 TABLESPOONS Olive oil; 500 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 1 Garlic clove; 1 untreated lemon; 125 g Whole milk yoghurt; 50 g Crème-fraîche; 7-10 Tbsp white pepper; 4 Salad leaves to serve

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (600 g) 10 deep-frozen potato pancakes for the oven
1 collar Spring onions
375 g Tomatoes
2 TABLESPOONS Olive oil
500 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
1 Garlic clove
1 untreated lemon
125 g Whole milk yoghurt
50 g Crème-fraîche
7-10 Tbsp white pepper
4 Salad leaves to serve

Directions

1
Put deep-frozen potato pancakes, without fat, on a baking tray and bake in a preheated oven (electric oven: 225 ° C/ gas: level 3) for 20-25 minutes until golden brown. Turn over after about 10 minutes.
2
In the meantime clean and wash the spring onions and cut them into fine rings. Wash and chop the tomatoes. Heat the oil in a pan and fry the minced meat thoroughly. Season with salt, paprika and cayenne pepper.
3
Add half of the spring onions and tomatoes and braise for about 5 minutes. Peel the garlic and press it through a garlic press. Wash the lemon thoroughly and finely grate half of the peel.
4
Halve the lemon and squeeze one half. Mix yoghurt, crème fraîche, garlic, lemon peel and 1 tablespoon lemon juice. Season with salt and pepper and fold in remaining spring onions.
5
Season the minced meat mixture to taste again. Spread 4 potato pancakes on plates and add the mincing mixture. Cover with remaining potato pancakes and add yoghurt sauce. Serve garnished with a salad leaf if you like.