For the relish, pour cucumbers into a sieve, drain and chop finely. Peel 1 onion and chop very finely. Bring the gherkins, onion, 50 ml vinegar and 50 g sugar to the boil and simmer for about 10 minutes. Wash and clean the chillies, remove seeds and dice the flesh very finely. Season the relish with salt and chilli. Put the finished relish in a cool place
For the BBQ sauce, boil ketchup, 50 g sugar, 1 tablespoon vinegar, coffee, whiskey and honey. Boil down for about 10 minutes while stirring constantly. Put the sauce in a cool place
Wash the chives, shake dry and cut into fine rings. Mix salad cream and chives, season with salt and pepper
For the patties, peel 1 onion and chop finely. Knead minced meat, mustard and onion, season with salt and pepper. Shape into 4 patties. Heat the oil in a frying pan and fry the patties for approx. 6 minutes, turning them over
Meanwhile peel 1 onion and cut into rings. Remove the finished patties from the pan and keep them warm. Stew the onion rings in the frying fat for about 5 minutes until soft. Season with salt
Wash the salad, shake dry and cut into wide strips. Cut the rolls in half horizontally. Spread the upper halves with prepared salad cream. Cover the lower halves with 2-3 tablespoons of BBQ sauce, lettuce, patty, onion rings, relish and the upper halves of the rolls one after the other. Serve with potato wedges and the rest of the BBQ sauce