Röstiburger

Place potatoes in their skins in a frying pan and cover with water until soft. Allow to cool.

Meanwhile, soak dead trumpets in lukewarm water for about half an hour. Later squeeze well and chop coarsely.

Peel the potatoes and grate them with a rösti grater. Drain the corn kernels. Cut the peppers in half, remove the seeds and cut them into small cubes. Loosely mix the hominy and peppers with the potatoes.

Remove the skin from the onion and chop finely. Sauté in butter until light yellow. Add dead trumpets and steam briefly. Cool down. Add the chives and mix with the mushrooms.

Place the bread in a large enough bowl and drizzle with the milk. Leave to soak for 10 minutes, then squeeze and chop finely.

Add the mushrooms, bread and egg yolk to the minced meat. Season with nutmeg, salt, bell pepper and paprika and mix very well. Form hamburgers from the meat dough (2 per person).

Heat a little clarified butter in a non-stick frying pan. Form small hash browns from the potato mixture (same number as hamburgers) and toast until crispy brown on both sides. Place on a baking sheet.

Meanwhile, toast the hamburgers in the hot clarified butter for 5 to 6 min over medium heat. Place on top of the hash browns. Cut the radette slices in half and form on the hamburgers. Bake the rösti burgers in the middle of the oven heated to 220 degrees until the cheese has melted.

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