Wuselig Recipes · Recipe 73
Mini Wusel Burgers
Eight small beef burgers with lettuce, tomato, cucumber and a simple yogurt sauce. A separate bean version is explained below.
The little story
The Burger with the Big Hat
Eight small buns waited on the table. The patties were fully cooked. Flauschi added a little lettuce and two thin vegetable slices. Puschel built an extra floor.
Puschel„Mine is getting a very big hat.“
He added the bun lid. The hat tilted and a lettuce leaf slid onto his plate. Puschel steadied the burger with both paws.
Flauschi„The hat fits. The burger beneath it is too tall.“
Puschel„Then it has a lettuce balcony.“
Flauschi smiled and placed some vegetables beside her bun. Puschel studied her small steady burger.
Puschel„Yours stays together willingly.“
Flauschi„It does not need to carry every vegetable at once.“
Puschel removed a tomato slice and put the slipped lettuce alongside. Now the lid sat straight.
Puschel„A little hat for a little burger. The rest can picnic next door.“
They waited until the fillings were comfortable to eat, then took small bites. The lettuce balcony stayed on the plate and tasted just as good.
Preparation and assembly: about 25 min · Frying in two batches: about 20 min · Total about 45 min. Add 15 min resting for the bean version.
For 4 people: 8 mini burgers
How to make it
In a few words: Eight small beef burgers with lettuce, tomato, cucumber and a simple yogurt sauce. A separate bean version is explained below.
Ingredients
- 400 g fresh minced beef
- 8 small burger buns (about 40–50 g each, without animal lard)
- ½ tsp salt and a little pepper
- 2 tbsp rapeseed oil for frying
- 4 large lettuce leaves
- 2 tomatoes (about 200 g)
- 150 g cucumber
- Sauce: 150 g plain yogurt and 2 tbsp tomato purée (about 40 g)
Method
- Wash hands. Weigh ingredients and get equipment ready. Adults handle knives, graters, tin openers, mixers, the hob, oven and all hot containers.
- Wash lettuce, tomatoes and cucumber first. An adult thinly slices tomatoes and cucumber and halves buns. Tear lettuce into small pieces. Stir yogurt and tomato purée smooth and chill.
- Do not wash raw meat. Keep it separate from salad, bread and cooked food. Afterwards clean hands, board, knife and worktop thoroughly; use clean utensils and plates for cooked food. Keep meat chilled until use and follow its use-by date and storage temperature.
- An adult briefly mixes beef with salt and pepper. Shape eight patties, 50 g each, about 6–7 cm across and at most 1 cm thick. Patties are the flat burger fillings. Never taste raw beef.
- Heat 1 tbsp oil in a large pan. Fry four patties over medium heat for about 4–5 minutes per side. Cook the second batch with remaining oil. Do not merely sear the outside.
- For chicken and minced meat, an adult checks the thickest part with a clean food thermometer: at least 70°C for 2 minutes. Continue cooking if needed. Colour alone does not prove meat is safely cooked.
- Place cooked patties on a clean plate using clean tongs. If needed keep the first batch briefly in an oven at at least 60°C. Optionally warm buns in a separate clean dry pan.
- Add a little sauce, lettuce, a fully cooked patty and a few vegetable slices to each base. Add the lid. Keep burgers low; offer extra vegetables alongside. Cool to a comfortable eating temperature.
Equipment
Large frying pan, separate boards, clean tongs, scales, food thermometer
Allergens and shopping
milk and wheat/gluten; buns may also contain egg, sesame or soya. Check actual ingredient labels and family allergies.
Vegetarian bean patties instead of beef
Rinse 480 g cooked tinned kidney beans, drain very well and pat dry. Mash roughly with a fork. Mix with 1 medium egg, 60 g breadcrumbs, 1 tsp mild paprika and the salt and pepper from the main recipe. Chill for 15 minutes to absorb moisture. Shape eight patties about 7 cm across and at most 1 cm thick. Add 1–2 tsp water if crumbly, or 1 tbsp crumbs if very wet. Fry in two batches with the specified oil for 4–5 minutes per side, turning carefully. Because they contain egg, check at least 70°C for 2 minutes in the centre. Use the same buns, vegetables and sauce. Choose suitable vegetarian buns and crumbs; egg is an extra allergen. This version is not vegan.
Recipe check
Quantities and method were checked editorially against cooking references. These are our own family versions; no practical cooking test has been carried out. Times are estimates; doneness and product instructions take precedence.
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