Clown burgers

Clown burgers

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 502 kcal
, Fat: 20 g
, Carbohydrate: 51 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300 g minced meat (beef and pork)
1 carrot, coarsely grated
1 courgette (approx. 200 g), coarsely grated
10 g cress, finely chopped
4 tbsp breadcrumbs
¾ tsp salt


5 tbsp crème fraîche with herbs
1 tbsp tomato puree
¼ tsp salt
a little pepper

Clown faces

4 burger buns, cut open
some iceberg lettuce leaves
1 hard-boiled egg, sliced
2 pitted black olives, cut into rings
2 red cherry tomatoes, halved
1 gherkin, curved, cut lengthwise into slices
20 g cress
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How it's done

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Mix the meat with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 4 burgers, flatten a little.

Charcoal/gas/electric grill: Grill over/on a medium heat (approx. 200 °C for approx. 6 mins. on each side.


Combine the crème fraîche and tomato puree, season.

Clown faces

Grill the burger buns (cut side down) over a medium heat (approx. 200 °C for approx. 1 min. Spread 1 tbsp of sauce on each, top with 1 lettuce leaf and 1 burger. Place 2 slices of egg on the top half of the meat for the eyes, place 2 olive rings on top for the pupils. Use 1 tomato half for the nose and 1 slice of cucumber for the mouth. Add a little cress for the hair.


Shaping patties for burgers

Shaping patties for burgers

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