Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cheeseburger Wraps with Saffron Harissa Mayonnaise
A burger, no bun? Sometimes less is more—the classic still delivers.
Burgers
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | Minced beef, not too lean |
| 8 | piece(s) | Outer leaves of savoy cabbage, alternatively iceberg lettuce |
| 8 | slice(s) | American cheese |
| 8 | slice(s) | Red onion |
| 8 | slice(s) | Meat tomato |
| 2-3 | piece(s) | Pickled gherkins, sliced |
| Salt | ||
| Pepper | ||
Mayonnaise
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | ml | Mayonnaise |
| 1 | tablespoon(s) | Harissa |
| 1 | A good pinch of saffron | |
| 1 | Good pinch of graham masala | |
| ½ | clove | Garlic (finely grated) |
| 2 | tablespoon(s) | Parsley, finely chopped |
| Juice and zest of ½ lime | ||
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Form 8 evenly sized patties from the minced meat and season generously with salt. Blanch the cabbage leaves in boiling water for 30 seconds, then immediately rinse with ice-cold water. Pat dry thoroughly.
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Heat a pan until very hot and fry the patties (in batches if needed) for 1 minute per side, achieving a nice brown crust while keeping the inside pink. Top each patty with a slice of American cheese and cover the pan briefly until the cheese has melted.
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Place each patty on a cabbage leaf. Add pickled gherkins, onions, and tomatos, season with salt and pepper, then wrap like a spring roll, leaving the top open.
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Prepare the mayonnaise dip: Mix all ingredients for the mayonnaise, season to taste, and serve alongside the rolls as a dip.
