Gorgonzola Burger - with pear chutney
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Gorgonzola Burger with pear chutney
Ingredients for 10 burgers:
10 Sandwich Rolls, pre-sliced, item no. 1881
1800 g minced beef
4 eggs
200 g oatmeal
150 g onions, diced
3 tbsp. parsley, chopped finely
2 tbsb. mustard
2 tbsp. tomato paste
450 g gorgonzola cheese
salt and pepper to taste
300 g pears
1 tbsp. fresh ginger, chopped
finely
80 g preserving sugar
70 ml white wine vinegar
1 tsp. chili pepper
6 sprigs of thyme
50 g lamb‘s lettuce
40 g radicchio
50 g walnuts
30 g honey
Preparation:
1. Thaw the Sandwich Roll. Whisk eggs with mustard and tomato paste in a bowl. Add minced beef, onions, parsley, oatmeal and 150 g of gorgonzola cheese. Taste with salt and pepper. Form the mixture into 10 patties. Fry both sides over medium heat in a pan for 4 min.
2. Spread the remaining gorgonzola cheese on the burger patties and put them in the oven to melt. Peel, core and dice the pears for the chutney. Then put the pear cubes with ginger, preserving sugar, white wine vinegar, chili, thyme and some salt in a pot and cook over medium heat for 10 – 15 min. Wash the salad and drain well. Cut radicchio into small slices. Sprinkle walnuts with honey on a baking tray and caramelize at 170 °C for 8 min.
3. Separate the bun halves and grill briefly. Then generously spread the pear chutney on both halves of the roll. Drape a mix of radicchio and lamb‘s lettuce on the bottom half. Now put the patty on the burger bun. Finish the burger with caramelized walnuts and put on the lid.
