u/Zenotaph77

I went to my local and trusty butcher to buy coarser ground beef with about 25% fat and bacon stripes about 3mm thick. I mixed salt and black pepper with the beef and then shaped it with my burger press. It fits about 160g. Then I heated up a small pot with oil. I sliced an onion into thin rings and powdered those with a mix of flour and smoked paprikapowder. I tell you, that stuff is expensive, but worth every single €. I carefully dropped the onions into the hot oil to fry them and then heated up my trusty pan. While waiting for the right temperature I brushed the bacon with maple sirup and extracted the fried onions. On one side of the pan I laid out the bacon and on the other side the burgerpatty on top of a small drop sunflower oil, because it's taste neutral. After a few minutes I turned both over and pressed the patty a bit to faster get a nice crust. After some time I toasted the middlesliced burger bun, I bought at the bakery around the corner, while adding a slice of cheddar on top of the burger. I sprinkled some water around it and quickly covered it with a small metal dome. When the cheese was molten I stacked up the ingredients: bun, patty with cheese, bbq sauce, bacon, fried onions and the top of the patty. All ingredients except the bbq sauce, cheddar cheese and paprika powder were regional and all ingredients except the bbq sauce and the burger bun were organic. I admit, it's an older picture, but my burger was half eaten, when I remembered to take a pic. I froze the rest of the ground beef and bacon portionwise: 160g of beef and 2 slices of bacon each and the remaining buns in pairs. All in all, it doesn't come very cheap, maybe 4-5€ for one, but it's all premium ingredients.

That beauty really hit the spot, folks. And before you ask, I kept it intentionally simplistic to savor all the flavors.

I cooked flour with butter 'till it's getting lightly brown, then added milk and a bit of cream. After a lot of stirring I added freshly grated cheese, Cheddar and Gruiere. I bought both at a small shop in town, called Kasdantlerin. That roughly translates to female cheese dealer. A small amount of salt and megnut with a generous amount of black pepper and the sauce was ready. I mixed it with penne 'cause I didn't had maccaroni, also panfried bacon and fried onions.

Those sausages are red bratwurst with cheese inside, wrapped in bacon and rubbed with spices the lady in the butcher shop refuses to tell me. The dip is 'bavarian bbq sauce.

Yeah, the yolk leaked out, but man, was it tasty. 🤤

It's panfried minced meat, typical mixed, a bit of tomatopaste for the colour, fine sliced onions and garlic, some salt, lot's of black pepper and if you like sweet paprika powder. Add beef stock and let it simmer. Typically served with mashed potatoes.