Lye burgers with potato salad

Name: Lye burgers with potato salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 100 g Lye pastry (pretzel or bread roll); 200 ml pale ale; 20 g Butter; 2 Onions; 100 ml Vegetable broth (instant); 4 TABLESPOONS White wine vinegar; 4 TSP sweet mustard; 50 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Radishes (approx. 10 pieces); 1 collar Chives; 500 g mixed minced meat; 1 egg (size L); 2-3 TABLESPOONS Oil; 2 discs Allgäuer Emmental cheese or medieval Gouda cheese (80-100 g); 7-10 Tbsp some salad leaves; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg waxy potatoes
100 g Lye pastry (pretzel or bread roll)
200 ml pale ale
20 g Butter
2 Onions
100 ml Vegetable broth (instant)
4 TABLESPOONS White wine vinegar
4 TSP sweet mustard
50 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Radishes (approx. 10 pieces)
1 collar Chives
500 g mixed minced meat
1 egg (size L)
2-3 TABLESPOONS Oil
2 discs Allgäuer Emmental cheese or medieval Gouda cheese (80-100 g)
7-10 Tbsp some salad leaves
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime, roughly cut half of the lye pastry and soak in beer. Cut the rest of the pastry into cubes. Heat butter in a pan and roast the cubes in it until golden brown. Let them cool down on a plate. Pour the potatoes onto a sieve, rinse with cold water and peel off the skin.
2
Cut the potatoes into slices. Peel onions and chop finely. Heat the stock, add vinegar and half the onions and pour over the potatoes. Stir in 2-3 teaspoons of mustard and crème fraîche and season with salt and pepper, allow to soak. Clean, wash and slice the radishes. Wash the chives, dab dry and cut into small rolls. Mix both into the salad just before serving and season again with salt, pepper and possibly some vinegar. Squeeze the soaked lye pastry well and knead with minced meat, egg, remaining onions, 1 teaspoon of mustard, salt and pepper. Mix in 3/4 of the roasted pastry cubes and form 8 meatballs. Heat oil in a pan and fry the meatballs for about 8 minutes, turning them over. In the meantime, cut the cheese into strips about 1 cm wide.
3
Mix both into the salad just before serving and season again with salt, pepper and possibly some vinegar. Squeeze the soaked lye pastry well and knead with minced meat, egg, remaining onions, 1 teaspoon of mustard, salt and pepper. Mix in 3/4 of the roasted pastry cubes and form 8 meatballs. Heat oil in a pan and fry the meatballs for about 8 minutes, turning them over. In the meantime, cut the cheese into strips about 1 cm wide. Take the meatballs out of the pan, cut them crosswise and put the cheese strips into the incisions (cut 1 strip through each once). Put the meatballs back into the hot pan with the cheese side up and cover them and fry for about 2 minutes. Sprinkle with remaining croutons. Arrange the salad leaves on the plates. Arrange potato salad and meatballs garnished with parsley on top. Serve with sweet mustard and a cool beer
4
Take the meatballs out of the pan, cut them crosswise and put the cheese strips into the incisions (cut 1 strip through each once). Put the meatballs back into the hot pan with the cheese side up and cover them and fry for about 2 minutes. Sprinkle with remaining croutons. Arrange the salad leaves on the plates. Arrange potato salad and meatballs garnished with parsley on top. Serve with sweet mustard and a cool beer