A completely different burger
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• Toast bread in one piece
• Mayonnaise
• 2 wild goose breasts without skin
• 1 romaine lettuce heart, in
individual leaves disassembled
• Radish sprouts
• some walnuts
• 1 Geramont Camembert
• 1 small jar of sour cherry jam
• 1 tbsp cocoa powder
• Steak pepper
• ½ bunch of flat-leaf parsley
• Chilis, amount according to
Spicy taste
• Tabasco Sriracha
preparation
➊ Prepare the grill for direct grilling and set it to 250 °C.
Cut the goose breasts into small pieces with a knife and chop them, or roughly mince them. Mix in the finely chopped chili and flat-leaf parsley and form into patties.
➋ Cut the Geramont into slices about 3 mm thick. Season the sour cherry jam with a tablespoon of cocoa, finely chopped chili and salt.
➌ Grill the patties over direct heat for about 7 minutes and carefully turn them over. Then top with walnuts and the Geramont slices and grill for another 7 minutes. Season generously with steak pepper.
In the meantime, cut thick slices of toast and cut a pocket into each one. Rub the outside with mayonnaise and toast until crispy on both sides.
➍ Put the jam mixture on the cheese. Put a romaine lettuce leaf in each toast pocket and carefully slide the patty in. Garnish with radish sprouts and drizzle with Sriracha.
Recipe by Sven Gress
Sven Gress is the captain of the Smokin's BBQ team, which has been taking part in national and international championships since 2014 - and has had considerable success from the start. More information at: www.smokins-bbq.de
Recipe from FIRE&FOOD Magazine 04/2022
