Burger with pear and onion chutney

Ingredients

• 100g Blue Cheese
• 1 × Onion
• 1 × Pear
• 2 × Brioche Bun
• 200g Mixed Mince
• 500g Potatoes (Drillinge)
• 1 × Romaine Lettuce
• 35ml Mayonaise (Optional)
• 25ml Balsamic Créme
• 1 × Garlic Clove

Method

1. Preheat the oven to 220 ° C top / bottom heat (200 ° C convection).

2. Depending on the size, quarter or halve unpeeled potatoes lengthways and place on a baking sheet lined with baking paper, sprinkle with salt, pepper and 1 tbsp olive oil.

3. Peel the onion and cut into fine strips. Peel and quarter the pear and core. Roughly grate the pear quarters. Peel the garlic and chop very finely.

4. In a large bowl, mix the minced meat, garlic, salt & pepper. From the mass form 2 finger-thick patties. TIP: Try to shape the patties flat, otherwise they will contract too much during frying and become too thick.

5. Put the potatoes in the oven for 25-30 minutes.

6. In a small saucepan heat 1 tbsp olive oil over low heat. Put in onion strips, balsamic cream, grated pear and 2 tbsp of water. Simmer for approx. 14-16 minutes over low heat, until all the liquid has evaporated and the chutney is thick and sticky. Season to taste with salt and pepper.

7. In a large pan heat 1 tbsp of oil and fry the patties on one side for approx. 5 minutes. Turn the patties over, distribute the blue cheese (according to taste) on the fried sides and fry the patties for another 5 minutes until the meat is cooked through.

8. Halve the brioche buns and place in the oven with the potatoes for the last 1 - 2 minutes. Meanwhile, pluck off the lettuce leaves.

9. After baking, coat the burger buns with a dollop of pear chutney on the underside and on the top and top with salad leaves and patties. Enjoy with potato wedges and mayonnaise.