Düsseldorf Burger

30 mins
1500°F
8 mins

Serves 2

For the coleslaw
  • 1 cup cabbage
  • 1/2 cup carrots
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/4 cup sour cream
For the mustard crust
  • 1/4 cup butter
  • 1 egg yolk
  • 1/3 cup fried onions
  • 2 tbsp panko breadcrumbs
  • 1 tsp salt
  • 1 tbsp mustard
2 Buns
  • 12 oz rump steak
  • 4 slices of cheddar cheese
  • 8 pickle slices
  • 4 tbsp butter
  • Ketchup
  • Mayonnaise

Düsseldorfer Senfrostbraten, a rump steak with a sweet and spicy mustard crust is a fantastic combination in itself. We did one better and created a burger out of it.

PREPARATION

1

For the coleslaw

Finely shred the cabbage and carrots. Mix with salt and sugar and allow to rest for 20 minutes. Afterwards, drain the liquid and lightly squeeze the cabbage-carrot-mixture to remove as much excess moisture as possible. Toss with sour cream, as well as salt and pepper to taste.

2

For the mustard crust

Mix room temperature butter with mustard, egg yolk, fried onions and panko.

3

Grill and compose

Butter the burger buns and toast them briefly on a low flame on The Otto Grill.

Now set The Otto Grill to high flame. Lightly salt the steak and sear it from both sides on meat-o-meter setting 2 for 1 minute each. Then turn meat-o-meter down to setting 5 and cook on low heat for another 2 minutes on each side. Remove the steak from the grill and cover with the mustard crust. Cook on meat-o-meter setting 5 on low flame, until the crust turns a golden brown color. Top with cheese and slightly melt it. Remove the steak from the grill and let it rest for about 3 minutes.

Smear ketchup and mayonnaise on the Burger bun, arrange the sliced meat in a fanned fashion, then add the coleslaw and pickles and cover again with mayonnaise and ketchup, serve!

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