Tafelspitz Burger with Horseradish and Chive Sauce

Prepare the meat

1. Place the Great Peak veal in the vacuum pack in hot tap water for 5-10 minutes. Cut open the bag, remove the meat and empty the liquid down the drain. Dab the veal with kitchen paper and cut into thin slices.
2. Then fry the slices briefly on both sides in a pan with a little oil.

Horseradish

1. Peel, halve and core the apples and steam in a little boiling water until soft.
2. Then blend the steamed apples together with the wasabi paste to a puree using a hand blender.
3. Peel and finely grate the carrot, beetroot and celery and add to the hot apple puree.
4. Mix the grated horseradish into the vegetables and season with salt, apple juice and vinegar.

Chive Sauce

1. Hard-boil the eggs and mash the cooked yolks very finely with a fork.
2. Add the sour cream and crème fraîche and stir until smooth.
3. Season the sauce with mustard and salt.
4. Finely chop the chives and add to the sauce.

Arrange the burgers

1. Cut the burger buns apart and fry in a pan with a little oil until golden brown on the cut sides.
2. Spread the bottom halves of the burger buns with chive sauce as desired and top with seared slices of veal.
3. Spread the horseradish over the meat and garnish with cress. Place the lid of the burger buns on top and enjoy your gourmet burger!