Ingredients for


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  • frying butter
  • mustard or tomato sauce
  • lettuce leaves
  • red onions, finely chopped
  • Emmentaler AOP
  • raw beets
  • small red onion
  • Emmentaler AOP
  • flakes, e.g. oats
  • eggs, whisked
  • oil, e.g. nut, rapeseed
  • chopped parsley
  • burger buns
  • winter apple, finely sliced
  • as desired: garlic clove
  • as desired: sprouts or herb leaves
Star of the dish
Gotthelf Slow Food

With so many vegetables it is worth grating them using an electric food processor. Peel the beetroots, onion, and garlic and grate finely. Finely grate the Emmentaler AOP. Mix the vegetables with the oat flakes, eggs, oil and parsley. Add the Emmentaler AOP and season with salt and pepper. Place to one side and cover, leave for 30 minutes so the oats can soak up and absorb all the liquid.

Form the burgers by hand according to the size of the burger buns. If the mixture falls apart, add more flakes.

Halve the buns horizontally and toast under the grill or in a hot oven, keep warm. Fry the burgers in a non-stick frying pan in hot cooking butter, turning from time to time. Place the burger on the bun and create layers with sauce, lettuce, onion, slices of Emmentaler AOP, apple and sprouts. Serve warm.

Tip: replace the oat flakes with 150 g cooked millet or quinoa.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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