Grilletta with Würzfleisch: Cheese-Topped East German Burger
The cheese-topped Grilletta with Würzfleisch, a ragout of diced meat, was the deluxe version of the Grilletta, the East German hamburger, in the 1980s. The Grilletta need not fear comparison with West German fast-food burgers. Simply tasty, natural and without artificial additives. A treat then as now.
- Servings
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Enlarge photoIngredients serves 2
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Method
You'll needfrying pan, bowl, small saucepan, baking sheet lined with parchment paper
Prepare
Preheat the oven broiler to 220 °C (425 °F). Peel the onion and dice it very finely. Slice the cucumber about 3 mm thin, wash the lettuce leaves and pat them dry. Take only the meat cubes from the Würzfleisch, cut them into pieces of about 1 cm so they don't slide off the burger, and warm them in the small saucepan with 2 tbsp water over low heat for 3–4 min.
Shape the patties
In the bowl, knead the ground meat well by hand with the diced onion, egg yolk, ½ tsp salt and some pepper. Shape two flat patties about 1.5 cm thick and a little larger than the buns, since they shrink as they fry.
Fry the patties
Heat 1 tbsp olive oil in the pan over medium-high heat. Fry the patties for 4–5 min per side. Ground poultry must be cooked all the way through: no pink may remain inside.
Broil
Set the patties on the baking sheet, spread the Würzfleisch over them and top each with a slice of cheese. Broil in the top third of the oven for 3–5 min until the cheese melts. Stay close, it browns quickly under the broiler. Meanwhile, halve the sesame buns, put a lettuce leaf on each bottom half and spread with ketchup to taste.
Assemble
Set the cheese-topped patties on the bottom halves of the buns. Top the melted cheese with a little ketchup, a few dashes of Worcestershire sauce and the cucumber slices. Close with the top half of the bun and serve right away.