Treudelberger Rehburger
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, Patti form
Ingredients
• 8 Burger Buns Brioches with rosemary
• 1 kg minced venison
• 2 tbsp Worcestershire sauce
• 100 g baby spinach
• 2 bulbs
• 2 red onions, peeled
• 40g butter
• 3 tsp cranberry jam
• 400g Camembert
• 16 slices of bacon
• Mayonnaise
• Salt
• Pepper
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preparation
➊ Weigh all ingredients and have them ready.
➋ Season the minced meat with salt, pepper and Worcestershire sauce and form into equal-sized patties weighing 125 g each.
➌ Cut the onions into rings and sauté them in a pan with butter until soft. Then add the cranberry jam and remove the pan from the heat.
➍ Now peel the pears, halve them and cut them into slices. Roast them on the grill for about 2 minutes until they get some color (caramelize).
➎ Grill the venison patties at 230–250 °C for 4–6 minutes per side and then let them rest a little over indirect heat.
➏ While it is resting, fry the bacon on the grill until it is crispy.
Halve the burger buns, briefly toast them on the grill, then spread with mayonnaise and top with baby spinach.
➐ Then place the venison patties on top and cover with Camembert, pears and bacon slices. Finally, place the cranberry onions on the burgers and put the lids on top.
Recipe by Tim Woitaske
FIRE&FOOD visited the Steigenberger Hotel Treudelberg in Hamburg for this recipe. The hotel is located in the Alstertal nature reserve, one of the greenest corners of Hamburg. It has two restaurants, and head chef Tim Woitaske is responsible for both. The Cottbus native has been responsible for the menu since 2020. He was able to gain extensive experience and inspiration for his cuisine at a variety of locations in Germany and abroad.
Recipe from FIRE&FOOD issue 04/2022
