Cook the potatoes in boiling salt water for 20 minutes. Drain, quench and cut into 1.5 cm thick slices.
Dry roast the pine nuts until golden brown and set aside.
Fry the onion and garlic in a pan with 1 tbsp oil. 4 Mix together the meat, egg, onion, garlic, parsley and breadcrumbs and season with salt and ground black pepper.
Shape four 80 g burgers from the mixture and place on a hot grill for 10-15 minutes turning every so often.
Brush the potatoes with the melted butter, season with salt and ground black pepper and grill for 5 minutes on each side. Mix the lettuce with the pine nuts and the remaining oil and vinegar and season with salt and ground black pepper. 7 Arrange the salad on plates and place one burger and three potato slices on each. Garnish with the chives.