Schwarzwälder Burger
ingredients - info
minced beef
salt and pepper
onion powder
garlic powder
olive oil
onions
canned cherries
Kirsch
mixed lettuce
eggs
tomatoes
cucumber
parsley
chestnut mushrooms
dried parsley flakes
Black Forest Ham
burger buns
grain mustard
honey
sweet and sour gherkins
cucumber
emmental cheese
cinnamon powder
passata
granulated sugar
Worcestershire sauce
cream
maize starch
I first ate this kind of burger in Bad Bellingen, a town in
the southern Black Forest. It was an impressive plate-
filling bun with an estimated 15 cm diameter, filled with a
beef burger and bulging with fried Black Forest ham. Plus
the obligatory cheese, lettuce and other ingredients that
make a filled bun a burger. There are countless variants,
with of course one similarity: there must be Black Forest
ham in it. And sometimes, as in this case, a sauce based
on Kirsch.
The sauce is Schwarzwälder Kirsch Soße. Pour the
contents of a jar of preserved cherries into a saucepan. Purée
the cherries with the immersion blender. Add an equal amount
of passata and bring to the boil.
Season with a pinch of cinnamon powder and season with a
tablespoon of sugar and a generous dash of Worcestershire
sauce. Add a shot glass of Kirsch liqueur and a glass of
cream. Stir and allow to reduce. Bind the sauce with maize
starch. Keep the sauce warm until use.
The burgers. Season the meat with pepper, salt, onion
powder and garlic powder. Form the burgers and fry them in a
little olive oil. Cover and store at a low temperature.
Caramelised onions. Cut two onions into rings. Fry them in a
pan with a little olive oil until they are translucent. Pour in a
few tablespoons of cherry juice and a shot glass of Kirsch
liqueur. Keep stir-frying until all the moisture has disappeared.
Mushrooms. Slice a handful of brown mushrooms and fry
them in a pan with a dash of oil. Season with garlic powder
and dried parsley. Stir-fry until all the moisture has
disappeared.
Black Forest ham. Fry the ham slices until crispy in a dry
non-stick pan.
Cut open the burger buns, spray the inside with olive oil and
place them on that side in a dry grill pan. Let them toast for a
minute.
The assembling. Start by spreading a mixture of grain
mustard and honey on the bottom piece of the bun. Place a
few slices of sweet and sour gherkin on top. Continue upwards
in this order: slices of cucumber, two slices of crispy ham, a
slice of emmental, a burger, a slice of emmental, two slices of
ham, a couple of spoons of onion, a couple of spoons of
mushrooms and finish with the top of the burger bun. Stabilise
the construction with a barbecue skewer.
The finishing touch. Spray the top with olive oil and cover
with grated emmental. Place the burgers separately on small
plates and all the plates on an oven plate. Put them in an oven
pre-heated to 185°C for 10 minutes.
Meanwhile, prepare the large plates. Garnish with mixed
lettuce, a hard-boiled egg, sliced tomato and cucumber. Finish
off with tufts of parsley. Pour a few spoonfuls of sauce into
individual jars and place them on the large plates.
Take the burgers out of the oven and place them with the plate
and all on the larger plate. Ready to serve.
taste and tradition
the fiery passion
Schwarzwälder
Burger
taste and tradition
I first ate this kind of burger in Bad
Bellingen, a town in the southern Black
Forest. It was an impressive plate-filling bun
with an estimated 15 cm diameter, filled with
a beef burger and bulging with fried Black
Forest ham. Plus the obligatory cheese,
lettuce and other ingredients that make a
filled bun a burger. There are countless
variants, with of course one similarity: there
must be Black Forest ham in it. And
sometimes, as in this case, a sauce based
on Kirsch.
The burgers. Season the meat with pepper,
salt, onion powder and garlic powder. Form the
burgers and fry them in a little olive oil. Cover
and store at a low temperature.
Caramelised onions. Cut two onions into rings.
Fry them in a pan with a little olive oil until they
are translucent. Pour in a few tablespoons of
cherry juice and a shot glass of Kirsch liqueur.
Keep stir-frying until all the moisture has
disappeared.
Mushrooms. Slice a handful of brown
mushrooms and fry them in a pan with a dash of
oil. Season with garlic powder and dried
parsley. Stir-fry until all the moisture has
disappeared.
Black Forest ham. Fry the ham slices until
crispy in a dry non-stick pan.
Cut open the burger buns, spray the inside
with olive oil and place them on that side in a
dry grill pan. Let them toast for a minute.
The assembling. Start by spreading a mixture
of grain mustard and honey on the bottom piece
of the bun. Place a few slices of sweet and sour
gherkin on top. Continue upwards in this order:
slices of cucumber, two slices of crispy ham, a
slice of emmental, a burger, a slice of
emmental, two slices of ham, a couple of
spoons of onion, a couple of spoons of
mushrooms and finish with the top of the burger
bun. Stabilise the construction with a barbecue
skewer.
The finishing touch. Spray the top with olive
oil and cover with grated emmental. Place the
burgers separately on small plates and all the
plates on an oven plate. Put them in an oven
pre-heated to 185°C for 10 minutes.
Meanwhile, prepare the large plates. Garnish
with mixed lettuce, a hard-boiled egg, sliced
tomato and cucumber. Finish off with tufts of
parsley. Pour a few spoonfuls of sauce into
individual jars and place them on the large
plates.
Take the burgers out of the oven and place
them with the plate and all on the larger plate.
Ready to serve.
The sauce is Schwarzwälder Kirsch Soße.
Pour the contents of a jar of preserved cherries
into a saucepan. Purée the cherries with the
immersion blender. Add an equal amount of
passata and bring to the boil.
Season with a pinch of cinnamon powder and
season with a tablespoon of sugar and a
generous dash of Worcestershire sauce. Add a
shot glass of Kirsch liqueur and a glass of
cream. Stir and allow to reduce. Bind the sauce
with maize starch. Keep the sauce warm until
use.
ingredients - info
minced beef
salt and pepper
onion powder
garlic powder
olive oil
onions
canned cherries
Kirsch
mixed lettuce
eggs
tomatoes
cucumber
parsley
chestnut
mushrooms
dried parsley flakes
Black Forest Ham
burger buns
grain mustard
honey
sweet and sour
gherkins
cucumber
emmental cheese
cinnamon powder
passata
granulated sugar
Worcestershire
sauce
cream
maize starch
the fiery passion
