Author Notes
This is a hamburger I made around an idea of burger filled with red onion. Once I added the vegetables I could not resist adding some other familiar parts to it but in a very different way. —Darko Kontin
Ingredients
- For the burger
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500 grams
ground beef
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130 grams
red onion
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60 grams
sweet corn
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1 handful
fresh parsley leaves
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1/2 teaspoon
dried saffron
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1/2 teaspoon
grounded coriander seeds
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1/2 teaspoon
freshly grinded green pepper
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1/2 teaspoon
freshly grinded black pepper
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2-3 teaspoons
salt
- Toppings
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1 handful
red cabbage
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1 handful
carrots (stripped)
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4 tablespoons
white salad dressing
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3 tablespoons
Cottage cheese
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4 pieces
sun dried tomatoes
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1 handful
watercress
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4 teaspoons
garlic and chili pesto
Directions
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Ground all the spices and put them in the middle of the grounded beef. Mix well.
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Add sweet corn and roughly chopped parsley. Mix the ingredients one more time.
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Separate the meat mixture into two balls and form patties out of them, and then form those patties into donuts.
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In the middle of each meat donut add half of the red onion, but chopped as a single round piece. Basically you want to cut the onion into 4 pieces vertically and use the middle two to stuff into the burger. Squeeze the meat around the onion so it firmly holds it in the place.
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Bake the 300 grams burgers on high heat making sure they are cooked through out. Once they are done then are ready to serve.
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Place red cabbage and thinly sliced carrots on the bottom hamburg bun which was previously toasted on the fat left from the burgers.
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Put some white salad dressing on top or make your own with yogurt, lemon juice, mayonnaise and salt.
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On top of the salad put the burger and top it with cottage cheese and watercress leaves. Don't forget to put sun dried tomatoes up there as well.
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At the end take the top hamburger bun, which was also toasted, and spread a thin layer of garlic and chili pesto over it. Put everything together and serve.
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