Door 15: Winter Burger

Preparation time: 20 minutes.
Grilling time: 20 min.
Difficulty: medium
Grilling temperature: 200 °C
Method: Direct



40 g burger spice mix from COOKandGRILL

800 g minced beef (preferably from the neck, mixing ratio 80:20)

40 grams of walnuts

30g Dijon mustard

30 grams of mayonnaise

15 grams of honey

2 pieces of red onions

1 Abatel pear

1 orange (juice and zest)

70 grams of butter

100 ml mulled wine

8 slices of bacon

4 slices of raclette

4 burger buns

50 g lamb's lettuce

4 tbsp BBQ sauce (optional)

2 tbsp cranberry chutney


Chop the walnuts and mix thoroughly with the burger seasoning and the ground beef.

Mix mustard, mayonnaise and honey together and set aside.

Slice the peeled red onions.

Roughly grate the washed pear and sprinkle with orange zest and orange juice.

Form the meat into 4 equal balls and form into patties using the burger press.

Cut open the burger buns and brush with 30 g butter.

Roast the onions in a pan until soft, add the 40 g butter and cook with the marinated pear and mulled wine until almost all the liquid is gone.

Now grill the patties directly - the patties are medium, as soon as the meat juice can be seen, put the raclette cheese on it. Grill bacon. Spread the lower half of the grilled bun with a little BBQ sauce and distribute the lamb's lettuce, now place the patty on top, then spread the onions, the crispy grilled bacon, the cranberry chutney and the mustard mayonnaise on the upper half of the bun, fold it up .