Düsseldorf Burger

30 mins
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.



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.


For the mustard crust

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


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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