Eaten 6,500 times in two years: Miaschburger celebrates its second birthday

Created: 08/09/2022, 18:00

By: Sebastian Grauvogl

Happy Birthday, Miaschburger: Anschi Hacklinger (Wirkstatt) and Frank Sommerschuh (Oberlandwerkstätten) with the culinary birthday child.

© Thomas Plettenberg

A regional delicacy is celebrating its birthday: the Miaschburger is two years old.

A premiere follows at the party: for the first time there is a vegetarian burger at the Kuli in Miesbach.

Miesbach

– The Miaschburger has never shied away from meaty competition.

No wonder, since the regional and vegetarian delicacies are sometimes on the menu alongside steak or white sausage in the six partner restaurants.

But the ultimate summit meeting is yet to come.

Today, from 5 p.m., the Miaschburger from the association “Wirkstatt Oberland” will be served for the first time at a major event during the culinary evening in Miesbach – in the immediate vicinity of the meat-based version of the Holzkirchner regional bistro, it makes sense.

"Our stands are right next to each other," says Wirkstatt project manager Anschi Hacklinger.

The decision between the two citizens will not become a question of conscience, she assures.

“Of course, the meat also comes from regional production.

Miaschburger for the first time at the culinary evening in Miesbach

It should be a carefree birthday party, the pen premiere of the Miaschburger.

He just turned two years old.

At the 2019 climate spring, the workshop held a competition for the best vegetarian burger.

The winner from among the 13 submitted candidates has been available in gastronomy since mid-2020.

The Oberland workshops in Miesbach produce the patties from ingredients such as buckwheat, beetroot, carrots, onions and leeks.

On the condition that all components come from a maximum radius of 80 kilometers, for which the experts responsible for purchasing at machtSinn are responsible.

The restaurateurs have a free hand when it comes to rolls, toppings and other side dishes on the plate.

Around 6,500 patties have left the Oberlandwerkstätten kitchen since the start, reports group leader Frank Sommerschuh.

He and his six to seven employees with disabilities always follow the recipe and the table of nutritional values ​​exactly.

The reference to the allergens, on the other hand, is brief.

"There are none." The Miaschburger is even gluten-free.

With this mixture of guaranteed regionality and individual design, the workshop has literally succeeded in squaring the circle, emphasizes Hacklinger.

A number of partners despite difficult starting conditions

And that despite the fact that the Miaschburger was born at a time when the starting conditions were anything but easy.

The corona lockdowns not only made production in the Oberland workshops more difficult, but also prevented enjoyment in the catering trade for months.

Hacklinger is all the more pleased that seven restaurateurs have now opted for the Miaschburger: macht Sinn and Café Bistro Papst (again from the end of September) in Holzkirchen, Slyrs Caffee & Lunchery in Neuhaus, Hoppebräu in Waakirchen, Bäckerei Perkmann and Culinaria in Miesbach as well as that See- and Warmbad Rottach-Egern (currently in the Miaschburger break).

With the natural cheese dairy Tegernseer Land in Kreuth, another partner is in the starting blocks.

But even at the Miaschburger, the problems in the catering trade do not go unnoticed.

Hacklinger admits that the acute shortage of staff does not make it easy to acquire additional restaurants.

Especially since the Oberland workshops would not deliver the patties and the restaurateurs would have to organize themselves.

In the meantime, however, a good circulatory system has developed out of the network.

Export limited due to delivery routes

To ensure that the delivery routes do not become too long, the partners should not be too far away either.

But Hacklinger could still imagine exporting to Bad Tölz or Munich.

The concept of regionality, on the other hand, knows no boundaries.

"We're happy to pass that on." An extension to other products or dishes is also conceivable.

"Ideas are always welcome," says Hacklinger.

But the Miaschburger should always remain vegetarian.

After all, that is what sets him apart.

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Sommerschuh assures that it shouldn't fail due to the capacities in the kitchen of the Oberland workshops.

For the pen in Miesbach alone, he and his team prepared 22 kilos of plant mass.

The premiere can come.

so called