XXL-Burger with Sundried Tomato Sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the sauce, peel and chop the onion and garlic. Chop tomatoes and apricots coarsely. Heat olive oil in a pot. Sauté onion and garlic. Add tomatoes, apricots and 300 ml water and bring to the boil.

2. 2

   Stir in tomato paste. Simmer covered for about 20 minutes. Puree with a hand blender. Season to taste with salt, pepper, Worcester sauce, honey and vinegar. Let it cool down.

3. 3

   For the minced steaks, peel and finely dice the onions. Knead minced meat, onions, mustard, approx. 1 tsp salt and approx. 1/2 tsp pepper. Form approx. 12 flat burgers from it. Heat 3 tablespoons of oil in portions in a large frying pan and fry the steaks for about 3 minutes, turning on each side.

4. 4

   For 4 burger onions cut into thin rings. Heat 1 tablespoon of oil in a frying pan. Fry the onions in it. Sprinkle with sugar and caramelise while stirring until slightly golden. Deglaze with whiskey, bring to the boil briefly.

5. 5

   Preheat the grill of the oven. Clean the salad, wash it and spin dry. Bake the rolls under the grill for 2-3 minutes. Then cut through. Cover the lower halves of the rolls with lettuce leaves, 2-3 tsp. tomato sauce, 1 minced steak, some cucumber salad and onion rings.

6. 6

   Place the upper halves of the rolls on top.

7. 7

   To freeze, spread the rest of the tomato sauce on small freezer jars or screw glasses, close them and freeze. Stack the remaining cold minced steaks in portions in flat freezer tins or place them next to each other in freezer bags.

8. 8

   Freezing minced steaks. For more burger steaks and tomato sauce let defrost for 2-3 hours. Fry the steaks briefly in hot oil while turning.