Raclette Hamburger with Tarragon on Diced Cucumber Recipe
Raclette Hamburger with Tarragon on Diced Cucumber
Flavors of Switzerland
Total time: 15 to 30 minutes

Preparation and cooking time: Very quick - under 20 minutes
Oven temperature: 200° C (400° F)

Difficulty: Easy
For 8 servings

- 250 g (9 oz.) ground meat - a mixture of beef, pork and veal
- 1/2 tsp. salt and freshly ground pepper
- 1 egg
- 3 tbsp. breadcrumbs
- 1 tsp. prepared mustard
- 1 tbsp. finely chopped tarragon leaves + 2 tsp.
- 2 bunches of onions, finely chopped, including green part
- 2 cucumbers, peeled
- 200-250 g (7-9 oz.) Swiss Raclette cheese, sliced
  1. Combine the ground meat well with the salt, a little pepper, the egg, breadcrumbs, mustard, 1 tbsp. of tarragon and the onions.
  2. Wet your hands lightly and form eight small flat patties of equal size. Place these onto a baking sheet lined with parchment paper and cook on the middle rack of a 220° C (425° F) oven for 15 minutes. Remove and let cool.
  3. Cut the cucumbers in half, scrape out the seeds with a teaspoon, and cut into small dice. Combine with the remaining tarragon leaves and season with salt and pepper.
  4. Divide the diced cucumber among the individual raclette pans. Add one hamburger to each and a slice of raclette cheese and let melt.
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