Main courses

1. Melt the butter with the oil in a large non-stick frying pan. Add the onion and fry over medium heat for 15 minutes, or until golden and caramelised. Stir through the light soft brown sugar, cider vinegar and wholegrain mustard. Reserve.
2. Preheat the grill to medium-high. Put the burger patties on a baking tray and grill each side for 5 to 8 minutes or until cooked through. Alternatively, pan-fry until cooked through and golden brown on both sides.
3. Lightly toast the brioche buns. Spread the insides with the Andalouse sauce. Top each with two slices of tomato and a burger patty. Top with a generous tablespoon of plain Kochkäse and caramelised onions. Cover with the top half of the bun and finish by sprinkling a few watercress shoots or other microgreens over each burger.
4. Serve and enjoy immediately.

Tips:

For a nice topping effect, let the burger patty to cool for 2 minutes before adding a spoonful of plain Kochkäse.

For a change of flavour, Kochkäse with herbs or garlic is particularly recommended.