Cheeseburger with Tomato Confit

Ingredients

• 1 Shallot
• 2 tbsp plant oil
• 1 egg
• 600 g mixed ground meat
• breadcrumbs (as needed)
• Salt
• Pepper (freshly ground)
• 60 g grated cheese (e.g., Bergkäse)
• 1 Red Onion
• 1 tomato
• 4 large salad leaves (e.g., Lollo Bianco)
• 4 buns

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Blanch the tomatoes, peel, core, and finely dice the flesh. Heat oil in a small pot, add onion and garlic, and sauté until translucent. Add the tomatoes, vinegar, salt, pepper, and a touch of sugar. Simmer for about 10 minutes over low heat, then taste and let cool.

2. 2.

   For the patties, peel and finely dice the shallot. Sauté in 1 tbsp hot oil until translucent. Let cool slightly, then mix with the egg and ground meat. Add breadcrumbs until the mixture is well formed, season with salt and pepper. Shape into four patties, create a small indentation in each center, fill with cheese, seal with meat, and brown in a hot pan with remaining oil for 6-7 minutes on each side.

3. 3.

   Slice the onion into rings. Wash the tomato, remove the stem, and slice. Shake dry the salad leaves.

4. 4.

   Toast buns to taste and layer with salad, tomato slices, patties, onions, and a drizzle of tomato confit. Top with bun halves and serve with pickled cucumber slices and vegetable sticks from the oven if desired.