Liver cheese burger: fast, hearty, tasty – my ultimate recipe – Trendy Women's Hairstyles & Beauty Tips

My Liver cheese burger Is the insider tip when it fast,, hearty and so really spicy should be. Perfect as a quick break snack or for the hearty snack. The base forms a crispy lye roll – occupied with juicy liver cheese, the best toppings and creamy sauce. Try the recipe, my Bavarian burger with liver cheese always convinces!

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Liver cheese burger: fast, hearty, delicious

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Liver cheese burger is the tip when it is quick, hearty and really spicy. Perfect as a quick break snack or for the hearty snack.

preparation 20 Minute

Total time 20 Minute

Mix the yogurt and mustard for the dressing and season with salt and pepper.

100 g sweet mustard, 1 tablespoon of natural yogurt, Salt and pepper
Wash the salad. Drain the herb salad. Cut the cucumber into slices.

4 lettuce leaves, 150 g Krautsalat, 1 large spice cucumber
Heat the clarified butter in a pan and fry the liver cheese slices on each side for 2-3 minutes, then remove it.

4 slices of liver cheese, 2 tablespoons of clarified butter
Cut on the lye rolls and brush the cut surfaces with mustard cream. Top the lower half with salad, cucumber, liver cheese, herbal salad and roasted onions and fold the rolls together.

4 tablespoons of roasted onions, 4 lye rolls

I prefer to eat the liver cheese burger as a hearty snack. It gets particularly tasty when you roast the roll halves in the pan beforehand.

Would you like to get the best out of the recipe?
Then discover further valuable tips on the recipe and its ingredients from here.

My 5 ultimate tips on how to make the liver cheese burger at its finest

Liver cheese burger sounds unusual at first. But after the first bite it was immediately clear to me, it will often be available from now on! Whether as a hearty break or as a variety in the evening family table. Instead of classic patty, hearty liver cheese ends up in the lye roll – refined with herbal salad, roasted onions and yoghurt sauce. So incredibly tasty. Especially if you stick to my tips when preparing. This makes your Bavarian burger a bang with a liver cheese.

Use fresh liver cheese from the butcher. You taste the difference. The fresh liver cheese is aromatic, juicier and therefore the better choice for me than the packaged variant from the supermarket.

Fry the liver cheese per side for 2-3 minutes over medium heat. I use level 7 of 9 at my stove – so I succeed in the liver cheese juicy on the inside and crispy on the outside without becoming too dark. By the way: Now in summer we also like to put the liver cheese on the grill. Also super delicious!
Use butter ward to roast. I like the fat so much because it sprays less and brings a beautiful butter aroma. Alternatively, you can also take rapeseed or sunflower oil.
Roast the lye roll halves briefly in the pan -This is my insider tip and for me the icing on the cake. That just makes the Leberkäs burger even better!

If you have the time to make the herb salad yourself and take it for the burger. I like to do that because it tastes wonderfully crisp and I can adapt the acid to my taste. With my recipe, the preparation is also easy. But if things have to go faster, you can of course also use the finished herb salad from the supermarket.

How to fry the liver cheese so that it succeeds juicy and crispy?

Sometimes you only need a few simple ingredients for an ingenious taste experience. Leaf roll,, Liver cheese,, coleslaw,, Toppings and sauce -The best meat cheese burger is ready. And the jerking and totally easy. The heart for my Bavarian burger is of course that Liver cheese. This is said to be crispy on the outside and taste juicy. As it works best, I tested for you and summarized in 3 simple points.

Proceed with a coated pan. Nothing remains in it and the liver cheese does not bake. For me it is the best choice for frying the liver cheese.

Use butter lard to roast and get hot before the liver cheese comes into the pan. I use medium heat, that is, I set my stove to level 7 of 9 – this is the ideal temperature for roasting.
It is best to only turn the liver cheese once so that an even crust can form. I let it sizzle it for 2-3 minutes, then I turn the disc.

Incidentally, the Leberkäs-Burger also tastes good with normal rolls or my Hamburger buns. I prefer to eat him to the hearty snack. However, if you want to serve the burger as a lavish main course, fried potatoes, a mixed salad or of course fries go well.

Bavarian burger with liver cheese – my best variants to spice up!

The meat cheese burger is the hit with the whole family. I like to put all the ingredients prepared for the meal table so that everyone can assemble their favorite variant of the burger. This is also a lot of fun for the little eaters. I like to vary the ingredients – this ensures variety and everyone finds something for their taste. How can the liver cheese burger spice up? Look here:

Toppings