Beefburger with baked potato and coleslaw with carrots and apple

• Mince the beef.
• Mix the meat with the sautéed garlic chopped into brunoise, chopped parsley, milk, eggs and grated cheese.
• Form hamburgers of about 180 g each.

For the coleslaw with carrots and apple:

• Mix the finely chopped cabbage with the grated carrots and the apple chopped into julienne.
• Prepare the sauce by mixing mayonnaise, yoghurt, vinegar, pepper and sugar. Pour in milk until it has a lighter consistency.

For the baked potato au gratin:

• Bake the whole potatoes with their skin on in the oven and then check with a skewer whether they are soft.
• Cut in half, season with salt and hot oil, and then add grated cheese.
• Cook au gratin in the oven.

HOW TO SERVE

• Cook the hamburgers on the griddle or grill, and then heat up in the oven.
• Place the burger on the plate with half a potato au gratin and serve together with the coleslaw dressed with the sauce.