Burger with Sauerkraut

I managed to get some high-quality Hungarian Grey Cattle burger patties, so my mind was racing with ideas on how to prepare them. Eventually, I settled on the sauerkraut and bacon pairing, and it turned out to be an excellent choice that everyone loved.

In any case, the heart of a burger is the meat; if it’s not high quality, the whole dish loses its value. For instance, I almost never order burgers in restaurants because I’ve rarely encountered a truly delicious one.

I also added finely chopped fermented cucumbers to the dressing, and for the layering, I used local lettuce from this year’s harvest.

Ingredients:
4 burger buns
4 Grey Cattle burger patties
a little oil
4 slices of cheddar cheese
1 small head of sauerkraut
8 slices of bacon
2 tomatoes
1 handful of mixed salad greens

For the dressing:
mayonnaise from 1 egg
2 tbsp ketchup
1 fermented cucumber
1 tbsp mustard
salt
pepper
dill

More burgers (Translation of older recipes is currently in progress.):

1. Koreai hamburger (Korean Burger)
2. “Tépett” padlizsános hamburger (“Pulled” Eggplant Burger)
3. Smash burger – a lapított húspogácsás hamburger (Smash Burger)

Preparation

1. For the dressing, mix the mayonnaise with the ketchup and mustard, then season with salt and pepper.
2. Stir in the finely chopped fermented cucumber and dill.
3. Fry the patties on both sides, placing a slice of cheese on top as the final step.
4. Toast the inside of the burger buns in the same pan after the meat.
5. Fry the bacon until crispy.
6. Assemble the burger: spread sauce on the bottom half of the bun, then add the shredded sauerkraut.
7. Place the cheesy patty on top, followed by the tomato slices.
8. Continue layering with the bacon and the salad.
9. Finally, add more sauce and finish with the top of the bun.