Description
Saftig-cremige Big Mac Rolle mit goldbrauner Kruste, zartem Schmelzkäse und fluffigem Quark-Teig. Üppig umhüllt von würziger, reichhaltiger Soße mit frischem Gurkenaroma und feiner Tomatennote.
Ingredients
Scale
- 250 g low-fat quark
- 100 g grated cheese (such as Gouda)
- 3 eggs
- Salt
- Pepper
- 12 tablespoons mayonnaise
- 2–3 tablespoons tomato paste
- 4.5 tablespoons pickle juice
- 1 to 1.5 teaspoons mustard
- Paprika powder
- 250 g ground beef
- 2–3 slices processed cheese (such as Cheddar or Gouda)
- Iceberg lettuce leaves
- Cherry tomatoes or regular tomatoes
- Pickles or cucumber
- 1–2 onions
- Oil for frying
- Optional spice mix
Instructions
- Preheat your oven to 180°C (356°F) using top and bottom heat. While the oven is heating up, prepare the ingredients for the dough and line a standard baking tray with parchment paper to prevent sticking.
- In a large mixing bowl, combine the low-fat quark, grated cheese, and eggs. Use a whisk or electric mixer to blend the ingredients until you have a smooth, homogenous batter. Season the mixture generously with salt and pepper according to your taste.
- Pour the dough mixture onto the prepared baking tray. Using a spatula, spread it out evenly to form a thin layer that covers the tray. This will be the base for your roll, so try to keep it uniform in thickness for even baking.
- Place the baking tray with the dough into the preheated oven and bake for about 20 minutes. The dough should become firm and slightly golden. Once baked, remove the tray from the oven and allow the baked dough to cool slightly so it can be handled without breaking.
- While the dough is baking, prepare the sauce. In a bowl, mix together the mayonnaise, tomato paste, pickle juice, and mustard. Season the sauce with salt, pepper, and paprika powder to taste. Stir until all the ingredients are thoroughly combined and set the sauce aside until assembly.
- Prepare the filling: Heat a small amount of oil in a frying pan over medium heat. Add the ground beef and cook, breaking it up with a spatula, until it is browned and fully cooked through. Season the beef with salt, pepper, and, if desired, a spice mix of your choice. Allow the cooked beef to cool slightly.
- While the beef is cooling, wash and prepare your vegetables. Tear or slice the iceberg lettuce into bite-sized pieces. Slice the cherry tomatoes (or regular tomatoes) and pickles or cucumber into thin slices. Peel and finely chop or slice the onions.
- Once the dough base has cooled enough to handle, carefully spread a generous layer of the prepared sauce over the entire surface. The sauce will add creaminess and flavor throughout the roll.
- Evenly distribute the cooked ground beef over the sauced dough. Next, lay the processed cheese slices over the beef so they melt slightly with the residual heat. Scatter the prepared lettuce, tomato slices, cucumber or pickle slices, and chopped onions evenly over the surface.
- Starting from one of the shorter sides of the baking tray, carefully roll up the dough with the filling inside, using the parchment paper to help lift and guide the roll. Roll it tightly but gently to avoid breaking the dough, forming a compact roll.
- Once rolled, transfer the Big Mac roll to a serving platter. Slice it into thick pieces with a sharp knife. Serve immediately, optionally with extra sauce on the side for dipping.
Notes
For an extra cheesier flavor, you can add more cheese slices to the filling. If you want the roll to stay warm and melt the cheese further, you can place the filled roll back in the oven for a few minutes before slicing. Customize the fillings to your taste: add more fresh vegetables, use a different type of cheese, or spice up the minced beef with chili flakes for a kick.
- Prep Time: 10
- Cook Time: 20
- Category: Sandwich und Burger Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
