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
For the burger
fresh parsley leaves
grounded coriander seeds
freshly grinded green pepper
freshly grinded black pepper
white salad dressing
sun dried tomatoes
garlic and chili pesto
In This Recipe
Ground all the spices and put them in the middle of the grounded beef. Mix well.
Add sweet corn and roughly chopped parsley. Mix the ingredients one more time.
Separate the meat mixture into two balls and form patties out of them, and then form those patties into donuts.
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.
Bake the 300 grams burgers on high heat making sure they are cooked through out. Once they are done then are ready to serve.
Place red cabbage and thinly sliced carrots on the bottom hamburg bun which was previously toasted on the fat left from the burgers.
Put some white salad dressing on top or make your own with yogurt, lemon juice, mayonnaise and salt.
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.
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.