Wild and veggie burgers with avocado-chili sour cream
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Wood-fired oven
Ingredients
For the rye sourdough buns:
• 250 g spelt flour
• 300 g rye flour, type 550
• 180 g yoghurt
• 100g water
• 40g butter
• 8 g salt
• 1 tsp honey
• 1 egg
• 1 packet of dry yeast
• 1 pack of sourdough (ready-made product)
• 10 g bread spice
For the wild burgers:
• 1 topside of the venison leg
• Venison Seasoning
• 3 tbsp cranberries
• 1 cup of crème fraîche
• Salt pepper
For 3-5 lentil patties:
• 200 g red lentils
• Garlic to taste,
finely chopped
• 1 small onion, finely chopped
• 100 g red pepper, finely chopped
• 85 g oat flakes
• 3 tablespoons ground almonds
• if necessary some semolina
• Salt, pepper, sugar, Ras el Hanout to taste
• 1 egg
• Olive oil
For the avocado-chili sour cream:
• 1 avocado
• 1–2 chili, depending on how spicy you like it
• Juice and zest of 1 untreated lime
• Salt, pepper, sugar
• 3 tbsp sour cream
To garnish:
• Caramelized walnuts
• Gorgonzola slices
• 1 pack of wild herb salad
• Olive oil
• Balsamic
• Honey
There are more ideas in the shop!
preparation
➊ For the buns, knead all the ingredients into a dough and leave it to rise in a warm place for at least an hour. Then knead the dough again on a floured work surface and divide it into about 10-12 equal-sized pieces. Fold the pieces of dough a few times and shape them into a round shape with the palm of your hand. Place on baking paper, brush with room-temperature yoghurt and leave to rise again, covered, for 1 hour. Bake in the oven at 200 °C with a bowl of water for about 20-25 minutes.
➋ Season the topside of the venison, grill it until it reaches a core temperature of 56°C and then let it cook indirectly until it reaches a core temperature of 56°C. Then cut into thin slices. Mix the cranberries with the crème fraîche and season with salt and coarse pepper.
➌ For the lentil patties, sauté the garlic and onion in a little olive oil, add the lentils and cover with water or vegetable stock. Cook for 15-20 minutes, then drain. Depending on your taste, puree the lentils or leave them whole, mix with the diced peppers and the remaining ingredients and season to taste, form into patties and fry in a little olive oil in the cast iron pan on both sides for approx. 3-5 minutes.
➍ Remove the stone and peel from the avocado and mash with a fork. Mix with lime juice and zest, chili and sour cream and season well to taste.
➎ Assemble the burgers with the remaining ingredients according to taste.
Recipe by Thomas Mayer and Alexander D ehler
Thomas Mayer from Toms Garden is a professional in handling the HBO and accompanies the wood-fired ovens at Merklinger from birth to delivery. Alexander Dehler, a passionate cook and griller, helps with recipe development and supports the Merklinger team with demonstrations.
www.alex-real-flavor-bbq.de
Recipe from FIRE&FOOD issue 01/2020
