Zebra burger

Zebra burger

A real treat for meat lovers, a zebra burger made with beef tartare. You simply have to taste it.


  • Red onion – 1.5 pieces
  • Red tomato – 1 piece
  • Eggs – 2 pieces
  • Hamburger buns – 6 pieces
  • Butter lettuce – 60 g
  • Pickled cucumber – 8 pieces
  • Capers – 2 tablespoons
  • Ketchup – 2 tablespoons
  • Cayenne pepper – a pinch
  • Butter – 20 g
  • Ground beef – 500 g
  • Mixed salad greens – 150 g
  • Dijon mustard – 3 tablespoons
  • Red wine vinegar – 1 tablespoon
  • Sunflower oil – 2 tablespoons
  • Olive oil – 2 tablespoons
  • Soy sauce – 2 tablespoons
  • Salt – a pinch
  • Black pepper – a pinch


Preheat the oven to 180 degrees Celsius. Transfer the ground beef to a bowl. Add sliced pickles, chopped capers, and diced one red onion into the beef. Add 2 tablespoons of ketchup, 2 tablespoons of Dijon mustard, 2 tablespoons of Indonesian soy sauce, and 2 egg yolks to the bowl. Season with pepper and a small amount of salt. Optionally, you can add a few drops of piri-piri sauce or a pinch of cayenne pepper. Mix everything with a fork.

Shape the meat into balls in your hands, then flatten them (the burgers should have the same diameter as the hamburger buns). Place the formed burgers on a baking sheet lined with parchment paper. Slice the hamburger buns in half and place them on a baking rack. Spread grated cheese evenly on the bottom halves of the buns.

Heat 2 tablespoons of sunflower oil in a pan, add 20 g of butter, and when the butter stops foaming, fry the meat on both sides, then transfer it to the baking sheet with parchment paper. Slice 1/2 of the red onion into rings. Place the buns in the preheated oven on the top shelf, and place the baking sheet with the meat on the bottom shelf. Bake for about 3 minutes (if you want the meat to be cooked through, leave it in the oven longer).

Remove the buns from the oven, place a leaf of butter lettuce on the bottom of each bun, top with tomato slices, the cooked hamburger, red onion, and the top half of the bun.

    In a small bowl, add 1 tablespoon of Dijon mustard, 1 tablespoon of red wine vinegar, and gradually add 2 tablespoons of olive oil while stirring continuously. Mix well. Season with pepper and salt, mix, then add a small amount of water.

    Arrange a mixed salad on a plate, drizzle the lettuce with the prepared vinaigrette. Next to the salad, place the prepared burger.

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