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Ingredients (4 servings)
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500 g Bio-Rinderfaschiertes
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400 g Bio-Creme-Champignons
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100 g Bio-Emmentaler
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40 g Bio-Butter
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Salz, Pfeffer, Öl
Preparation
- Season the minced beef generously with salt and pepper, knead well, and shape into 4 equal-sized flat patties.
- Clean and quarter the mushrooms. Heat some oil in a large pan and sear the patties on both sides for about 4 minutes.
- Push the patties to the edge of the pan, add the butter, and fry the mushrooms over medium heat for about 5 minutes until golden brown.
- Place the Emmental cheese on top of the hot beef patties, cover the pan with a lid, and let the cheese melt briefly. Season everything with salt and pepper and serve immediately.
