Beat 120 g butter with the whisks of a mixer until creamy. Pluck the parsley and thyme leaves and chop finely. Peel and finely chop the garlic. Cut the chives into fine rolls. Mix the kitchen herbs and garlic with the butter. Season with salt and pepper. Fill the mixture into a piping bag with a No.6 nozzle. Use to pipe cherry-sized dots onto parchment paper and place in freezer.
For the onion confit, peel and quarter the red onions. Clean the scallions and cut them into 3 cm long diagonal pieces. Remove the seeds from the chili pepper and dice finely. Pour the sugar as heaps into a saucepan and let it melt light golden. Melt the remaining butter in it. Add the red onions and the chili cubes and turn them to the other side. Deglaze with red wine, veal stock and red wine vinegar and cook uncovered for 25-30 minutes over medium heat until the gravy becomes slightly viscous. season with salt. At the end, add the spring onions and simmer gently for 3-4 min.
For the beef cakes, soak the rolls in cold water. Squeeze very well on it. Peel and finely dice the onion. Knead together the ground beef, squeezed onion cubes, yogurt, buns, mustard and eggs. Season heartily with salt and pepper.
Form about 16 medium sized meat loafs from the minced mixture. Place a piece of frozen herb butter in the center of each meat loaf, form into a