Ingredients for 4 burgers:
| 4 | Simply-Bugs Burgers – available in the Migros online shop |
| a little | sunflower oil |
| 4 | burger buns (Ø approx. 10 cm) |
Cranberry sauce
| 150g | creme fraiche |
| 2 tbsp | vinegar (e.g. white balsamic vinegar) |
| 2 tbsp | cranberries (or lingonberries) |
| a pinch of | salt |
Red cabbage salad
| 100g | red cabbage |
| a pinch of | salt |
| 4 tbsp | orange juice |
| 2 tbsp | lingonberries |
| 2 tbsp | vinegar (e.g. white balsamic vinegar) |
| 3 tbsp | cranberries |
| 50g | lamb’s lettuce |
Caramelised apple
| 1 | sour apple (e.g. Boskoop or Braeburn) |
| 1 tbsp | butter |
| 1 tbsp | sugar |
Here’s how to do it:
- Stir together the crème fraîche, vinegar, lingonberries and salt and then set the sauce aside.
- Cut the cabbage into fine strips and knead with a pinch of salt in a bowl until the cabbage becomes soft. Add the orange juice, vinegar, lingonberries and cranberries, and mix. Wash the lamb’s lettuce and mix with the cabbage before serving.
- Wash the apple, remove the core, and cut into slices between 0.5 and 1 cm thick. Melt the butter in a pan on a low heat and leave the apple slices to fry for about 2 minutes on each side. Then add the sugar, and fry each side again for another 1 minute or so until the sugar caramelises.
- Fry the Simply-Bugs Burgers on a medium heat for 3–4 minutes, either in the pan or on the grill. Cut the burger buns in half and toast them to taste.
- Put the Simply Bugs Burgers, the sauce, the mixed red cabbage salad and the apple in the burger buns. Serve immediately.