Burgers with fruit puree

Ingredients:

• 4 pcs. potato hamburger buns, cut into two halves and fried
• 450 g mixed minced pork, beef, and veal
• 1 small onion (cut half into half rings, the other half into cubes)
• 1/4 cup parsley, chopped
• 0.5 cups breadcrumbs
• 1 large egg
• 1 teaspoon paprika
• 1/3 cup tomato sauce
• 1/3 cup Chinese duck sauce
• 1 tbsp. l. olive oil
• Lettuce leaves, tomato slices and pickled cucumbers for serving
• Potato chips, optional

Preparation:

1. Soak onion rings in cold water.
   
   Meanwhile, mix the ground meat with diced onion, parsley, breadcrumbs, egg, and paprika. Add 1 tablespoon each of tomato sauce and duck sauce, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Mix well and form into 4 patties, each 2.5 cm thick, leaving a small indentation in the center of each with your finger.
2. Preheat grill to medium heat.
   
   Brush the patties with olive oil and cook for about 6 minutes, until the grill marks on the bottom are etched. Meanwhile, in a small bowl, combine the remaining tomato sauce and duck sauce. Set aside a couple of tablespoons of the mixture. Flip the patties, brush with the sauce, and continue cooking for another 5 minutes. Toast the buns, if desired.
3. Brush the buns with the reserved sauce. Drain the onions; they've lost their tartness. Arrange the patties, coated in duck sauce, on the bottom halves of the buns, then top with onions, lettuce, tomatoes, and pickles. Top with the other half and serve with potato chips.