Rösti and cheese spaetzle burger with balsamico-mustard mayonnaise and wild garlic French fries
Preparation
- Cheese spaetzle patty: Heat the butter in a pan, toss the egg spaetzle in it, mix in the spaetzle cheese and season to taste with salt and pepper, as if preparing classic cheese spaetzle. Leave the mixture to cool, stir in the egg whites and spread flat on a baking tray. Place in the fridge for approx. 4 hours or overnight. Use a round cutter (Ø 8 cm) to cut out patties and shape the remaining scraps into a burger patty by hand. Heat a little oil or butter in a frying pan and fry the patties over a medium heat for approx. 3 minutes on each side until crispy.
- Balsamico-mustard-mayonnaise: Mix the balsamic vinegar, vegetable soup, mustard, egg yolk and garlic in a tall container. Gradually add the oil until a homogeneous mixture is formed. Season to taste with salt and pepper.
- Wild garlic French fries: Prepare the 11er Country style Fries according to the instructions on the package and toss in approx. 4 tbs of the wild garlic pesto.
- 11er Rösti, homemade style: Prepare according to the instructions on the package or in the contact grill until crispy and serve.
- SERVING SUGGESTION Top the 11 Rösti, homemade style with the lettuce and tomato slices and spread with the balsamico-mustard-mayonnaise. Place the cheese spaetzle patties on top and garnish with caramelised onions, fried onions and fresh redcurrants. Serve the wild garlic French fries as a side dish with the burger.
Ingredients
-
4 11er Rösti homemade style
800 g 11er Country style Fries
Wild garlic pesto -
Cheese spaetzle patty:
50 g butter
800 g egg spaetzle
400 g spaetzle cheese
Salt, pepper
2 egg whites
1 tsp butter or oil for frying -
Balsamico-mustard-mayonnaise:
40 ml white balsamic vinegar
20 ml vegetable soup, cold
40 g mustard
2 egg yolks
1 clove of garlic, finely chopped
250 ml oil
Salt, pepper -
As garnishing:
2 trusses of redcurrants
8 slices of tomato
4 - 8 lettuce leaves
Caramelised onions
Fried onions