The Hot Dog Burger
The base of a crusty white roll glazed and baked with egg white for the extra shine kick starts this German-inspired burger. Next up plenty of German mustard-spiked sour cream and then the star of the burger... the flattened German pork meatball spiced with flavours from the classic Lebkuchen biscuit and covered in schnitzel-style golden fried breadcrumbs. Topped with slithers of grilled salami, then raw crunchy red cabbage followed by tangy sauerkraut. Before the lid of the shiny roll, the burger is completed with a split, char-grilled Bavarian frankfurter and sweet caramelised onions.
For The Sauce
- 100 ml Sour Cream
- 2 tsp mustard
For The Caramelised Onions
- 2 Onions
- 50 g butter
- 1 tbsp brown sugar
For The Burger
- 250 g pork mince
- 1/2 tsp allspice
- 1 tsp ground ginger
- 1/2 tsp ground coriander
- 1 pinch salt & pepper
- 1 handful flour
- 2 eggs
- 1 bowl breadcrumbs
For The Extras
- 2 Barvarian Frankfurters
- 6 slices german salami
- 2 crispy white rolls
- 1 egg white
- 1 wedge red cabbage
- 2 tbsp sauerkraut
Make The Sauce
Mix the mustard and sour cream together until combined and finely shred the red cabbage.
Cook The Onions
Peel and finely slice the onions.
Tip into a large pan with the butter and cook for 15-20 minutes on a low heat until completely softened, stirring regularly.
Add the sugar, increase the heat and cook for a further 5 minutes until deep golden and jammy.
Make The Patties
Preheat an oven to 200°C.
Combine the pork mince, ginger, allspice and seasoning together and shape into 2 fairly flat patties.
Dip the burgers in the flour, beaten egg and breadcrumbs.
Cook The Burgers
Fry the burgers in a shot of oil until the breadcrumbs are golden, then transfer to a baking tray and finish in the oven for 6-8 minutes to cook through.
Heat The Buns
Brush the rolls with egg white and bake in the oven for just a couple of minutes alongside the pork patties.
Heat The Meat
Chargrill the slices of salami until charred and starting to go crispy.
Grill the frankfurters to heat them through and give then the grill marks too.
Slice open the bun and spread a thin layer of the mustard sour cream sauce over the base.
Sit a cooked pattie on top, followed by 3 overlapping slices of salami.
Arrange on a pile of shredded red cabbage on top, then spoon on some sauerkraut before finishing with another dollop of the mustard cream.
Cut a v-shaped wedge into the top of the bun and lay the grilled frankfurter into it.
Top with caramelised onions and an optional squeeze of mustard.
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