Schwarzwälder Burger

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
Creative Cooking Schwarzwälder Kirsch Soße
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.
Belgian Cuisine

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Schwarzwälder

Burger

Directions
Belgian Cuisine

taste and tradition

Creative Cooking Schwarzwälder Kirsch Soße
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
Ingredients
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