Castello Burger Blue with Greens and Carrot Fries

Ingredients for 4 servings

Pickled red onions:

1/3 cup vinegar

1/3 cup sugar

3 1/3 tablespoons water

1 red onion, thinly cut into wedges


Carrot fries:

3 carrots, peeled

1 liter frying oil

Sea salt



1 1/2 pounds ground beef

Salt and ground black pepper

1 tablespoon butter

4 fresh burger buns from a local bakery

3 1/2 tablespoons chili mayonnaise

2 ounces purified frisée salad

1 ounce rinsed Fresh pea sprouts

1 ounce rinsed China rose sprouts

4 slices of Castello Burger Blue

Castello Burger Blue with Greens and Carrot Fries



Boil vinegar, sugar and water in a saucepan. Add the red onion and let the brine cool in the refrigerator.



Cut the carrots into very thin strips with a peeler. Heat oil in a saucepan. Test the temperature with a small piece of bread - bread should come out golden. Fry the carrots in the hot oil for about 3 minutes. Remove with a slotted spoon and let drain on a paper towel. Sprinkle with sea salt while still wet.



Mix the ground beef with salt and freshly ground black pepper. Form the meat into 4 burgers (about 4 inches in diameter). Grill the burgers about 1-2 minutes on each side over a moderate heat. Remove patties from the grill and cover loosely with foil to let the meat rest.


Warm up the buns on the grill or in the oven and cut in half. Spread chili mayonnaise on both halves and add salad and sprouts on the bottom bun. Lay the cheese and the pickled red onions on the burgers. Add the top bun and serve with carrot fries.

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