Rye burger with coleslaw & bacon

Ingredients for 10 burgers:

10 rye burger buns, sliced, item 2765
3 onions
400 g bacon, sliced
20 beef patties
1 kg coleslaw
10 eggs
1 bunch of parsley
Olive oil
Butter
Salt, pepper

For the honey mustard dressing
300 ml mayonnaise
3-4 tsp coarse mustard
3 tsp honey
3 tsp lemon juice
Salt, pepper

Preparation method:

Allow the burger buns to thaw at room temperature for 75–90 minutes.
Alternatively: Preheat the oven to 230 °C and bake at 190 °C for 2–5 minutes using a little steam.

Mix the ingredients for the honey mustard dressing in a bowl until smooth and season with salt and pepper to taste. Refrigerate until ready to use.

Peel and finely slice the onions. Wash the parsley, shake dry and roughly pluck the leaves.

Heat the olive oil in a pan and fry the burger patties on both sides for 6-8 minutes. Season with salt and pepper and leave to stand.
Fry the bacon slices over a medium heat until crispy. Fry the eggs in a little butter in a second pan over a medium heat.

Spread a little dressing onto the bottom halves of the buns. Top each with a fried egg, 2–3 slices of bacon, a burger patty and coleslaw.
Sprinkle with parsley and cover with the top half of the bun.

Tip:

Toast the cut surfaces of the burger buns briefly in a pan or on the grill – this will keep them crispy and allow the rustic rye burger to develop its full flavour.