This lunch bacon burger is based on leftovers and is therefore very simple to make.

When we make burger patties, burger buns, and bacon, we always make large portions and put what we do not need in the freezer for an easy meal another day.

Therefore, the first thing you need to do is take out 2 patties, 2 burger buns, and 4 pieces of bacon in the morning. If it should be ready for lunchtime, let it sit on the kitchen counter; if it's for dinner, put the patties and bacon in the refrigerator and take them out an hour before you need them.

Start by turning on your grill, so you're sure it's hot when the patties go on.

30 minutes before you eat, take the pointed cabbage out of the refrigerator and slice it finely. Place it in a bowl of ice water and let it sit until a few minutes before serving. Then strain and dry the cabbage from water.

Crisp the bacon in a pan (or foil tray on the grill) and place it on paper towels to soak up the fat.

Our patties are pre-shaped, so just sprinkle them with salt and pepper and give them 3.5 minutes on each side on the grill.

If you have regular burger patties (not dry-aged), they should have 4.5 minutes on each side.

2 minutes before the patties are ready, cut the buns in half and toast the insides on the grill.

Spread ketchup on the insides of the buns and place the desired amount of pointed cabbage, pickled red onions, and bacon along with your patty.

Bon appétit.