Swiss National Day burger

Swiss National Day burger

Total: 3 hr | Active: 1 hr
Nutritional value / people: 950 kcal
, Fat: 61 g
, Carbohydrate: 53 g
, Protein: 45 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:

Betty Bossi Koch-Center

“1 August rolls”

250 g white flour
½ tsp salt
½ tbsp sugar
¼ cube yeast (approx. 10 g), crumbled
30 g butter, cut into pieces, soft
1 ¾ dl milk
1 egg, beaten


500 g minced meat (beef)
½ tbsp mustard
½ bunch flat-leaf parsley, finely chopped
½ tsp salt
a little pepper
8 slices bacon


200 g crème fraîche
½ bunch flat-leaf parsley, finely chopped
2 tbsp mustard
¼ tsp salt


4 leaves head lettuce
1 red onion, cut into thin rings
80 g mountain cheese, thinly sliced
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How it's done

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“1 August rolls”

Mix the flour, salt, sugar and yeast, add the butter and milk, mix, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until double in size. Roll out the dough to a rectangle of approx. 20 x 28 cm, cut in half lengthways and crossways. Place the rolls (approx. 10 x 14 cm) on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Make incisions in the dough to form a cross in the middle, coat with egg.

Bake for approx. 25 mins. in the bottom half of an oven preheated to 200°C.


Mix the meat with all the ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 4 square burgers, flatten a little. In a non-stick frying pan, fry the bacon with no fat for approx. 1 min. until crispy, then drain on paper towels. Wipe off the fat, fry the burgers in the same pan for approx. 1 min. on both sides, reduce the heat, fry for approx. 3 mins. on both sides until done.


Mix the crème fraîche, parsley, mustard and salt.


Cut the “1 August rolls” in half crossways, coat the top and base with sauce. Top bases with salad and onions. Place burgers, cheese and bacon on top, add the roll tops. Serve the remaining sauce with the burgers.

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