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4 servings

    meat mixture
  • 20 g butter
  • 1 onion chopped
  • 1 bunch parsley chopped
  • 400 g chicken cut
  • 2 tablespoons breadcrumbs
  • 50 g Sbrinz cheese grated
  • salt, pepper
  • cayenne pepper

  • 2 tablespoons butter
  • 4 slices mild Emmentaler AOC of about 6 mm thickness
  • 4 buns cut into halves
  • 4 tablespoons tomato ketchup
  • 4 lettuce leafs

  • Steam onion and parsley briefly in butter and let cool off.
  • Mix onion and parsley with the remaining ingredients for the meal mixture, knead and form four hamburgers.
  • Saute in hot clarified butter, reduce heat and roast thoroughly on both sides (circa 8 minutes).
  • Take from fire, put a slice of cheese on each hamburger and let melt slightly in covered pan or in the oven.
  • Heat up halves of buns in pan or in the oven.
  • Take out halves of buns, put ketchup, lettuce leaves and hamburgers on half of them and cover with top halves of buns.