ingredients & preparation

• 400 g minced lamb meat (Niederhof farm)
• 200 g minced pork (Niederhof farm)
• 1 small onion – diced (MEG)
• herb salt, (Innertasahof farm)
• a sprig of thyme
• parsley
• 8 slices of bacon (Niederhof farm)
• 2 slices Venosta Valley Paarlbrot bread
• 50 g goats’ cheese (Rainhof farm)
• 100 g steamed white cabbage (MEG)
• 100 g herb yoghurt dip

Preparation:
- Mix both types of minced meat in a bowl, add the diced onion and the finely chopped herbs, salt and knead thoroughly.
- Form 4 patties and fry them in hot oil.
- After turning each one, sprinkle the goat's cheese on top and simmer under a lid so that the cheese melts.
- Briefly sear the bacon slices in the hot pan.
- To make the herb yoghurt dip, mix 1 tbsp of mixed herbs into a cup of plain yoghurt.
- Cut the rolls in two horizontally, and spread the herb dip onto the lower halves.
- Place the patty on top, then the two slices of bacon on each.
- Add 2 tbps of cabbage on top.
- Complete the burgers by placing the other half of the roll, on top.
- If needed, hold the burger together with a large toothpick vertically down the middle.