for 4 person

cucumbers

3 tbsp	white balsamic vinegar
1 pinch	salt
3	mini cucumber, cut lengthwise into thin slices

bacon

80 g	diced bacon
2 tbsp	cane sugar
3	shallots, cut into fine strips
1 dl	red port

Chive sauce

100 g	crème fraîche
1 tbsp	chives, finely chopped
¼ tsp	salt
a little	pepper

Burgers

500 g	minced meat (beef and pork)
100 g	raclette cheese, cubed
1 ¼ tsp	salt
a little	pepper
4	burger buns with sesame seeds, halved

Serve

40 g	baby lettuce

How it's done

cucumbers

Mix the balsamic and salt, add the cucumber, cover and set aside.

bacon

Slowly fry the diced bacon in a non-stick frying pan until crispy, without adding any oil. Add the sugar and caramelize while stirring. Add the shallots and cook for approx. 4 mins. until soft. Pour in the wine and reduce almost completely.

Chive sauce

Combine the sour single cream, chives, salt and pepper.

Burgers

Mix the mince with all the ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. Shape the mixture into 4 equal-sized burgers, flatten a little.

Charcoal/gas/electric grill: Cover and grill the burgers over/on a medium heat (approx. 180 °C for approx. 6 mins. on each side. Grill the buns alongside for approx. 2 mins., turning once.

Spread the chive sauce over the bases and tops of the buns.

Serve

Place the burger, bacon, reserved cucumber and lettuce onto the bottom half of the bun, cover with the top half of the bun.

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