- Schnitzel burger
- Roast pork burger with Texasso e
- Jerk burger with mango salsa and cucumber and tomato salad
- Cheddar burger with paprika mayonnaise and potato wedges
- Burger with goat's cream cheese and cucumber mint salsa
- Super burger with soft tomato sauce
- Eggplant Parmesan Burger
- Steakburger from the grill
- Healthy chicken burger
- Burgers with grilled vegetables
- Toasti burger with chicken fillet
Stacking allowed
Once a burger, please - with colorful vegetables, spicy cheese and toasted bread. Our burger recipes are more than fast food. Oberlecker and super healthy!
Sometimes it just has to be a burger! Not from the fast food chain, but homemade. With many delicious ingredients and conscience something. Stacking is allowed with our burger recipes!
Toasted bread, colorful vegetables, juicy meat. Mediterranean or American classic - our Burger recipes have something for everyone. And because burgers also taste like no meat, hiding behind one or another burger recipe is a vegetarian delicacy.
For the next picnic at the lake or the barbecue in the park - make burger itself is very trendy! The best: you can prove your burger with everything that tastes good. For example, we got inspired by our last DVD night and refined some burgers with chips and guacamole.
And because onion, garlic and coo quickly cause bad breath, two young entrepreneurs in Bremen have created a soft drink with Papa Türk, which neutralizes bad breath within 60 minutes.
Schnitzel burger
Ingredients (4 people)
1 garlic clove, 5 tablespoons tomato ketchup, 150 g salad cream, 20 g lettuce, 2 tomatoes, 80 g pickled cucumbers, 100 g cheddar cheese, 50 g paprika chips, 2 chicken fillets (à 180 g each), salt, pepper, 4 tablespoons mustard, 1 Pack XXL burger bun with sesame seeds, 4 tablespoons oil
preparation
1. Peel garlic, finely chop. Mix with ketchup and salad cream. Clean the salad, wash and drain well. Wash tomatoes, grate dry and cut into 6 slices each. Drain cucumbers. Cut cucumbers and cheese into thin slices. Finely crumble the chips in a bowl.
2. Wash meat, pat dry and halve horizontally. Season the meat with salt and pepper. Brush with mustard. Turn the slices of meat in the chips, lightly pressing the crumbs. Halve burger buns. In a large, hot pan without oil one after the other on the cut surface for about 1 minute to roast. Remove from the pan. Add oil to the pan. Fry the chicken schnitzel in a medium heat while turning 3-4 minutes until golden brown. Put the schnitzel on the frying pan of the oven, spread the cheese slices on it. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) 2-3 minutes.
3. Coat the underside of the burger bun with 1/4 of the sauce. Cover with 1/4 of the salad, the tomatoes, the schnitzel and the cucumber slices. Put the top of the bun on it. Show also remaining rolls.
Roast pork burger with Texasso sauce
Ingredients (6 burgers)
For the roast: 2 onions, 6 garlic cloves, 2 teaspoons chilli powder, 1 teaspoon paprika, 175 ml white wine vinegar, 8 tbsp tomato ketchup, 2 teaspoons Worcestershire sauce, 50 g brown sugar, 800 g lean pork roast (from the leg, 1 tbsp cornstarch
In addition: 6 rustic bread rolls, 100 g rocket
preparation
1. The day before for the marinade peel onions and garlic, dice finely. Mix with chili, paprika, vinegar, ketchup, Worcestershire and sugar. Wash the meat, dab it dry and cut it in all but about 2 cm, but do not cut it. Put in a casserole and spread with the marinade. Cover for about 4 hours, better overnight, refrigerate.
2. The next day pour about 1 liter of water to the meat - it should be just covered. Bring to a boil and cook covered with low to medium heat for about 2 hours. Turn the meat now and then.
3. Remove the roast from the sauce and allow to cool slightly. Cook the sauce for about 10 minutes. Stir 1 tablespoon of starch and 2 tablespoons of water until smooth. Tie sauce with it. Pluck or cut roast into small pieces. Mix with the sauce.
4. Cut bread rolls. Clean the rocket, wash and spin dry. Lower buns with rocket salad and roast. Place the upper rolls halves on top.
Jerk burger with mango salsa and cucumber and tomato salad
Ingredients (6 people)
1 kg ground beef, 4 tablespoons breadcrumbs, 20 g roasted onions, 1-2 teaspoons mustard, 1 egg, salt, pepper, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon cinnamon, 1 / 2 teaspoons grated nutmeg, 100 g salad mayonnaise, 50 g mango chutney, 1/2 mango, 1/2 red pepper, 1 spring onion, 1 clove of garlic, 1 lime, 4 stalks of cilantro, 1 cucumber, 12 cherry tomatoes, 1/2 red onion, 4 tablespoons oil, 2 tablespoons white wine vinegar, 6 hamburger rolls with sesame seeds, 6 salad leaves, 12 gherkins, 6 red chili peppers, 6 wooden skewers
preparation
1. Knead the hack, breadcrumbs, 4 tbsp water, fried onions, mustard and egg. Season with salt, pepper, thyme, garlic, cayenne pepper, cinnamon and nutmeg. Make 6 burger from the mince. Refrigerate. Mix mayonnaise and chutney.
2. Mix mayonnaise and chutney. Peel mango and dice finely. Clean and wash the peppers and cut into small cubes. Wash the spring onion and cut into fine rings. Peel garlic and chop finely. Wash the lime hot, rub dry and finely grate the skin. Cut lime in half and squeeze out. Wash coriander, shake dry, peel off leaves and finely chop. Mix everything in a bowl, season with salt and pepper.
3. Wash cucumber, grate dry and slice into thin slices. Wash the tomatoes, pat dry and cut in half. Peel the onion and cut into fine rings. Add salad ingredients to a bowl. Mix vinegar, salt and pepper, beat in 2 tablespoons of oil and mix with vinegar. Give the dressing over the salad.
4. Heat 2 tablespoons of oil in a frying pan, fry the hamburgers until golden brown for about 15 minutes. Cut rolls in half, spread with mayonnaise. Cover each with a lettuce leaf, a hamburger and some mango salsa. Place the breadcrumbs on top and stick the gherkins with wooden skewers on the burger. For the hamburger rich cucumber and tomato salad. Garnish with 1 chili pepper each.
Cheddar burger with paprika mayonnaise and potato wedges
Ingredients (6 people)
800 g potatoes, salt, pepper, 2 tbsp olive oil, 1 onion, 600 g ground beef, 4 tbsp breadcrumbs, 1-2 teaspoons mustard, 1 egg, 40 g roasted peppers (glass), 1 organic lemon, 60 g salad mayonnaise, 1 / 2 tsp Dijon mustard, 2 tomatoes, 1/2 red onion, 6 lettuce leaves, 2 tbsp oil, 6 slices of bacon, 6 hamburger rolls, 6 slices of cheddar cheese
preparation
1. Wash potatoes, grate dry and cut into slices. Place the slices on a baking tray lined with baking paper, season with salt and pepper and drizzle with olive oil. Bake for about 20 minutes in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3), turn halfway through the baking time. Keep warm.
2. Peel the onion and finely dice. Knead hack, breadcrumbs, 4 tbsp water, onion cube, mustard and egg. Season with salt and pepper. Divide the mincemeat into 4 equal portions and form round burgers. Refrigerate.
3. Finely chop the pepper. Wash the lemon, rub dry and finely grate the skin. Halve lemon and squeeze. Mix mayonnaise, pepper cubes, lemon zest and mustard. Season with salt, pepper and lemon juice.
4. Wash tomatoes, pat dry and slice. Peel the onion and cut into fine rings. Wash lettuce leaves and pat dry. Heat 2 tablespoons of oil in a pan, fry the hamburgers for about 15 minutes until golden brown on all sides. Fry hamburger in a grill pan first, then leave crispy bacon. Finish roasted hamburger with one slice of cheddar each. Put the lid on the pan and let the cheese melt for a short time.
5. Coat hamburger halves with paprika mayonnaise. Place lettuce, tomatoes, hamburgers, onion and bacon on the lower half. Put the breadcrumbs on top and serve with potato wedges and ketchup.
Burgers with goat cheese cream and cucumber mint salsa
Ingredients (4 people)
1/4 cucumber, 1 stalk of mint, 1 teaspoon + 2 tbsp olive oil, 1/2 teaspoon white wine vinegar, salt, pepper, 150 g goat cream cheese, 1 tbsp milk, 4 dried tomatoes, 1 small onion, 300 g ground beef, 1 Egg yolk, 1 tbsp breadcrumbs, 1 tsp mustard, 4 small round bread rolls
preparation
1. Wash cucumber, clean and cut into small cubes. Wash mint, shake dry, pluck leaves from stalk and finely chop. Mint, cucumber, 1 teaspoon oil and vinegar, season with salt and pepper. Stir the goat cheese with milk until smooth, season with salt and pepper. Halve the tomatoes lengthwise.
2. Peel the onion and cut into small cubes. Put the hack, egg yolk, breadcrumbs, mustard and onion in a bowl and mix everything together. Season with salt and pepper.
3. Make 4 meatballs out of the mass. Heat 2 tablespoons of oil in a pan. Fry the meatballs, turning for 5-6 minutes. Halve the buns, coat the bottom with 1/2 teaspoon cream of goat cream cheese. Serve with 2 tomato halves, 1 meatball and 1 teaspoon cream and salsa each. Put the upper half of the bread on top.
Super burger with soft tomato sauce
Ingredients (6 people)
3 onions, 1 garlic clove, 80 g dried tomatoes, 5 tablespoons sunflower oil, 100 ml vegetable stock, 2 tablespoons tomato paste, pepper, 2 tablespoons Worcester sauce, 1-2 tablespoons honey, 2-4 tablespoons wine vinegar, 1 kg ground beef, 2 tablespoons mustard, 1 Egg, 8 tbsp breadcrumbs, salt, 1 tsp sugar, 2 tbsp whiskey, 6 leaf mini-roman salad, 6 hamburger rolls, 100 g danish cucumber salad
preparation
1. Peel onions, dice 2 finely. Peel garlic and squeeze through a garlic press. Dice the tomatoes roughly. Heat 2 tablespoons of oil in a saucepan. Sauté half the onion cube until glassy. Add tomatoes, garlic, broth and 200 ml of water. Boil and simmer for about 20 minutes. Add the tomato puree, finely puree with the blender. Season with pepper, Worcestershire sauce, honey and vinegar and chill.
2. Mix the remaining diced onion, hamburger, mustard, egg, breadcrumbs and 8 tablespoons of water, season with salt and pepper. Shape mince into 12 flat burgers and freeze.
3. Cut 1 onion into rings. Heat 1 tbsp of oil in a pan and sauté the onion rings for about 3 minutes while turning. Sprinkle with sugar and deglaze whiskey. Stir in the closed pan for about 3 minutes.
4. Clean salad, wash, shake dry. Heat 2 tablespoons of oil in a large pan and fry 6 frozen burgers in portions for about 6 minutes. Freeze hamburgers and half sauce. Halve hamburger buns horizontally. Bake bread rolls under the grill of the oven for about 3 minutes, in between turn once. Arrange sauce, salad, burger, cucumber salad and onion rings in a bread roll.
Eggplant Parmesan Burger
Ingredients (4 pieces)
2 red onions, 1 garlic clove, 4 salad leaves, 250 g tomatoes, 4 stalks of basil, 4-5 tablespoons oil, 1 tablespoon tomato paste, 4 tablespoons vegetable stock, salt, pepper, 1/2 teaspoon dried Italian herbs, 1-2 teaspoons darker Balsamic vinegar, 1 eggplant, 60 g Parmesan cheese, 40 g breadcrumbs, 1 egg, 60 g flour, 1 packet of Mozarella cheese, 4 burger rolls
preparation
1. Peel onions and garlic. Cut onions into rings. Finely chop garlic. Wash salad and shake dry. Wash tomatoes, clean and cut into pieces. Wash the basil, dab dry and chop finely except for a few leaves. Heat 1 tbsp oil in a pan. Steam the garlic in it. Add the tomato paste and sauté. Douse with broth while stirring. Add tomatoes and cook with occasional stirring for about 5 minutes. Stir in the basil. Season with salt, pepper, Italian herbs and vinegar.
2. Wash eggplant, clean and cut into 8 thick slices. Salt aubergine slices and place on kitchen paper for 5-10 minutes. Grate the parmesan finely and mix with breadcrumbs. Season the aubergine slices with pepper. Whisk egg. Put the aubergine slices first in flour, then in egg and in Parmesan breadcrumbs. Heat 2-3 tablespoons of oil in a large pan. Bake the eggplant slices for about 5 minutes until crispy, remove and place on kitchen paper. Cut mozzarella into 8 slices.
3. Halve the rolls. Heat 1 tbsp of oil in the pan. Roast the halves of the bread in portions with the side of the meat in the pan, remove. Place 4 eggplant slices on a baking tray and add the tomato sauce. Then add another eggplant slice and sauce. Cover with 2 mozzarella slices. Bake for 4-5 minutes in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3). Sandwiches underside with salad, red onion rings and baked eggplant slices. Create roll top. Garnish with basil leaves and serve immediately.
Steakburger from the grill
Ingredients (4 people)
1 small onion, 1-2 cloves of garlic, 1 / 2-1 red chilli pepper, 3 tablespoons oil, 8 minutes steaks of beef (about 60 g each), 4 medium-sized tomatoes (about 350 g), 8 leaves lettuce, 100 g salad cream, 2 tablespoons whole milk yoghurt, salt, pepper, 1 baguette (about 300 g)
preparation
1. Peel the onion and garlic. Finely chop the onion, press the garlic through a garlic press. Wash chilli, cut lengthwise and remove the seeds. Chop chili finely. Mix oil, half of the onions, garlic and chilli. Put the minced steaks on a deep plate, spread with marinade and let cover marinate for about 1 hour.
2. Wash tomatoes, pat dry and slice. Wash salad and drain well. Mix the salad cream, yogurt and remaining onions. Season with salt and pepper.
3. Cut the baguette into 4 pieces and cut each piece horizontally. Roast pieces of baguette on the preheated grill briefly, allow to cool slightly and spread thinly with salad cream.
4. Place steaks on the grill, grill for 3-4 minutes while turning and season with salt. Cover lower baguette halves with lettuce, steaks and slices of tomato, spread the remaining salad cream on top, sprinkle with pepper. Cover with the upper baguette halves. Serve immediately.
Healthy chicken burger
Ingredients (4 people)
2 chicken fillets (à 150 g each), 2 tablespoons oil, 1 onion, 200 g mozzarella light, 50 g dried tomatoes in oil, approx. 80 g frisé salad, 4 tablespoons salad mayonnaise, curry, 4 rolls of bread
preparation
1. Wash meat and pat dry. Halve meat lengthwise. Heat oil in a large pan. Roast the meat for about 6 minutes while turning.
2. Peel onion and cut into rings. Slice mozzarella. Drain tomatoes in a colander. Remove meat, season with salt and pepper.
3. Wash the salad and shake it dry. Season mayonnaise with curry. Cut tomatoes into pieces. Cut bread rolls. Brush lower buns with mayonnaise. Cover with salad, chicken fillet, mozzarella, tomato and onion, sprinkle with pepper. Place the upper roll half on top.
Burger with grilled vegetables
Ingredients (4 people)
300 g zucchini, 1/2 red, yellow and green pepper, 1 onion, 1 onion, 60 g dried tomatoes in oil, 600 g mixed minced meat, 2 tablespoons tomato paste, dried Italian herbs, salt, pepper, 4 American hamburgers wheat bread rolls, 4 tablespoons salad cream, 4 tablespoons ketchup
preparation
1. Wash, clean and slice the zucchini. Clean the peppers, wash and cut into wide strips. Peel the onions and cut the onion into rings. Cut the remaining onion into fine cubes. Dab tomatoes dry.
2. Knead the hack, onion cube, tomato paste and Italian herbs. Season with salt and pepper and shape into 4 flat meatballs. Grill meatballs on the hot grill for about 15 minutes. Add vegetables after approx. 5 minutes. If necessary, place the vegetables in a grill bowl, doubling the grill time approx. Remove meat and vegetables from the grill and keep warm.
3. Place the bread rolls on the grill for 3 minutes while turning them over. Cover with salad cream, meat, vegetables and ketchup.
Toasti burger with chicken fillet
Ingredients (1 person)
100 g chicken fillet, salt, pepper, 1 teaspoon oil, 1 tomato, a few leaves of raspberry, 1 leek onion, 1 toast roll, 30 g cream cheese, colorful pepper to sprinkle
preparation
1. Wash the chicken fillet, pat dry, season with salt and pepper. Heat oil in a pan. Fry the meat in medium heat for about 10 minutes, turning it from time to time.
2. Wash and slice the tomato. Rough clean, wash and drain. Clean and wash the spring onions and cut into fine rings. Remove the chicken fillet and cut into slices.
3. Unfold the toast sandwiches and toast. Spread toast with cream cheese. Place tomatoes, rocket, chicken fillet and spring onion. Sprinkle with colored pepper.
