Servings: 4
Ingredients:
900 g ground beef
2 burger buns
2 packets buffalo mozzarella
8 tsp pesto
2x a handful of pine nuts
2x a handful of arugula
2 onions
1 tbsp olive oil (or aceto balsamico)
50 g butter
6 tbsp olive oil
10 cornichons
"Marinade":
2 tsp rosemary
2 tsp paprika powder
4 tsp sea salt
1 tsp brown sugar
2 tsp mustard powder
1 tsp chilli powder
1 tsp cumin
4 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
Preparation:
Put all the spices for the rub in a pan and fry on medium heat for about 8 minutes. Stir from time to time so that nothing burns.
Add the pine nuts to a pan and roast.
Put the rub spices in a mortar or food processor and grind finely.
Mix the rub and minced beef thoroughly in a bowl and cover and place in the fridge.
Peel the onion, cut into thick rings and sauté over medium heat with the olive oil for 10 minutes until translucent.
Remove the minced meat from the fridge. Form 2/4 of the mince into a ball and flatten. Fold the edges upwards and form a wall, creating a bowl-like shape.
Spread the base generously with pesto and place the pine nuts on top. Cut the mozzarella into small pieces and place on top of the pine nuts. Now top again with pine nuts and pesto.
Form the last third of the minced meat into a ball and press it flat. Spread pesto on the top, leaving a small edge. Place the patty top on the patty with the pesto side down.
Press the seam well together with your fingers until no opening is visible. Be very careful so that the "seam" does not "open up" during grilling.
Preheat the grill to maximum heat and cook the patty on the bottom rack for 90 seconds on both sides. Then raise the grill and grill the patty until it has a crispy crust (approx. 10-30 seconds). Now leave the patty in the tray on the bottom of the grill to rest.
Spread butter on both burger halves and brown for 10 seconds in the top heat grill.
Mix the arugula with the oil and balsamic vinegar in a bowl. Season with salt and pepper. Cut the cornichons lengthwise.
Place half of the rocket on the burger base. Place the burger patty on top and top with onions, cornichons and the remaining rocket.
Place the burger lid on top.
Serve and enjoy.
Serves: 8
Ingredients:
4 legs of deer
4 fennel bulbs
2 butternut squash
6 tbsp brown sugar (alternatively use cane sugar)
A little black pepper
A pinch of salt
Sauce:
2 tsp allspice seeds
2 tsp juniper berries
5 sprigs rosemary
1 bay leaf
80 g onions
20 g butter
400 ml port wine
800 ml deer poultry- 200 ml beetroot juice
A little black pepper
A pinch of salt
Preparation:
Parcel the meat.
Press the allspice seeds and juniper berries carefully in a mortar. Finely chop the onions and roughly chop the rosemary.
Melt the butter in a saucepan. Add the allspice, juniper, onions and rosemary.
Deglaze with port wine and reduce by about half.
Pour in the stock and the beetroot juice. Reduce to about 400 ml, uncovered.
Strain and squeeze out the spices well. Salt and season. Keep warm on the cooker at a low temperature.
Wash and halve the butternut squash. Remove the pumpkin seeds. Then dice the pumpkin.
Wash the fennel bulbs and remove the stalks. Cut off the first layer. Cut the fennel into slices about 1 cm thick. Put the fennel greens aside as decoration for later.
Heat the grill for about 10 minutes on maximum heat.
Rub the pumpkin slices with olive oil. Place on the cold (!) grill grate.
Now turn the grill down to medium heat and grill the pumpkin pieces until lightly browned. Remove and set aside.
Remove the skin from the pumpkin pieces and roughly mash the pieces with a fork. Season with salt and pepper.
Now turn the grill on full power. Place the deer meat on the grill and grill for 1 - 2 minutes per side. Then let the meat rest until the core temperature is around 60-65°C.
Drizzle the fennel with olive oil. Sprinkle with salt and cane sugar. Grill over medium heat until lightly browned.
Slice the leg of deer across the grain. Serve with pumpkin mash and grilled fennel. Pour port wine sauce over everything and garnish with fennel greens set aside.
Serve and enjoy.
Servings: 8
Ingredients:
8 lamb fillets
A little thyme
A pinch of lovage
A pinch of salt
4 tablespoons butter
Preparation:
Prepare the lamb fillets in the vacuum cooker (alternatively: cook them "classically" in a pan until rare). Rinse under cold water and dry. Rub the lamb fillets with salt. Place in a vacuum bag with a little butter and the herbs and leave to marinate.
Prepare the cooker and cook at 50 °C for 45 minutes.
Then place the fillets in the high heat grill.
Place the lamb fillets on the grill and grill for about one minute. Turn the fillets over again and again. If necessary, reduce the direct heat a little more.
At a core temperature of 65°C the meat should be ideally cooked through.
Serve and enjoy.