GERMAN CHRISTMAS COOKBOOK RECIPES

Steps:

• 1. You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now.
  2. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
  3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
  4. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
  5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
  6. This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
  7. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.
  8. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp.
  9. When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
  10. Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
  11. When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.

Steps:

• Add 1 tablespoon (3 teaspoons) kosher salt to large pot of boiling water. Add potatoes and bring water back to a boil. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are just easily pierced with a fork, about 8 to 10 minutes. Don't let the potatoes get mushy. Drain and set aside.
• In a large skillet with tall sides, fry bacon over medium heat until chewy-crisp. You may need to do this in two or three batches. Transfer cooked bacon to a plate lined with paper towels. Once cool enough to handle, roughly chop bacon into 1/2 to 1 inch pieces.
• Leave skillet with bacon grease on the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 to 5 minutes, or until onion is nicely softened. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in chicken stock, vinegar, mustard, and sugar. Turn heat up just a bit to medium-high and cook, stirring occasionally, for about 10 to 15 minutes, or until dressing has reduced to about 2 cups. The dressing should be bubbling lightly during this step.
• Add cooked potatoes to skillet and fold to coat with the dressing, followed by the bacon. Turn heat back down to medium. Sprinkle with remaining 1 teaspoon of kosher salt (use less or more, to taste), folding one more time. Sprinkle with freshly ground black pepper, and fresh chives and parsley. Serve straight from the pan, warm. Or transfer to a serving bowl. This dish can also be served cold or at room temperature and keeps well in the refrigerator for up to 3 days.