Veal Hamburger with Tomato Tomato Ketchup

Hamburger sandwiches: Sift the flour, dissolve the yeast in it with the sugar and the milk, let it rise for about 10 minutes, then knead the dough with the egg. Leave to rise in a warm place, after about half an hour form rolls and bake at 180 °C for about 15 minutes.

Veal hamburgers: Mix the ingredients for the hamburgers loosely and season with salt and pepper. Form small meatballs and fry in clarified butter on both sides for about three minutes each.

Cut tomatoes and cucumbers into small slices and arrange with the meat cakes between the sliced buns. Add tomato ketchup as desired.

Paradeis tomato ketchup: Roast shallots, paradeis pulp, paradeis, garlic and chili in a frying pan in a little olive oil until the whole thing takes a little color. Extinguish with the vegetable soup, add chestnut honey, curry and vinegar and cover and steam until soft, add the sugar and reduce.

Tip: Instead of clarified butter, you can use butter in most cases.

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