Burger with Tomato Cherry Sauce.

Name: Burgers with Tomato-Cherry Sauce
Yield: 4
Ingredients: 500 g spelt flour; 3 Zweige lovage; 3 Zweige coriander; 300 ml water; 1 TL fennel seeds; 1 TL coriander seeds; 1 TL pink peppercorns; 1 TL salt; 14 g dry yeast; etwas maple syrup; Spritzer sunflower oil; etwas sesame seeds; 125 g ripe cherries; 125 g cocktail or small cherry tomatoes; 1 TL sugar; 1 TL coriander seeds; 1 TL cumin seeds; 1 TL fennel seeds; 20 ml gin; 1 EL apple cider vinegar; Prisen salt; 1 yellow bell pepper; 1 red bell pepper; 800 g lean minced beef; 16 Scheiben cheddar cheese; Prisen salt; etwas freshly ground black pepper; etwas fresh salad; Handvoll fresh dill; etwas mustard

Burgers with Tomato-Cherry Sauce

Burgers

Meat

This burger variant is made from scratch, with home-made buns and a fresh, fruity sauce.

Constantin Fischer

For 8 burgers:

Ingredients (4 servings)
500	g	spelt flour
3	twigs	lovage
3	twigs	coriander
300	ml	water
1	teaspoon(s)	fennel seeds
1	teaspoon(s)	coriander seeds
1	teaspoon(s)	pink peppercorns
1	teaspoon(s)	salt
14	g	dry yeast
	some	maple syrup
	splash(es)	sunflower oil
	some	sesame seeds

For the sauce:

Ingredients (4 servings)
125	g	ripe cherries
125	g	cocktail or small cherry tomatoes
1	teaspoon(s)	sugar
1	teaspoon(s)	coriander seeds
1	teaspoon(s)	cumin seeds
1	teaspoon(s)	fennel seeds
20	ml	gin
1	tablespoon(s)	apple cider vinegar
	pinch(es)	salt

For the bell peppers:

Ingredients (4 servings)
1		yellow bell pepper
1		red bell pepper

For the minced patties:

Ingredients (4 servings)
800	g	lean minced beef
16	slices	cheddar cheese
	pinch(es)	salt
	some	freshly ground black pepper

To serve:

Ingredients (4 servings)
	some	fresh salad
	handful	fresh dill
	some	mustard
	some	nasturtium blossoms for decoration

Put the spelt in a grain mill together with the spices and salt and grind to a fine flour. Alternatively, mix the ground flour with the ground spices.
Mix the lovage and coriander with 300ml of warm water in a blender. Mix the flour with dry yeast in a bowl and add the lovage and coriander water, knead into a dough. Cover the bowl with a kitchen towel and let the dough rest for one hour.
Form eight burger buns from the dough, brush them with maple syrup and oil, sprinkle with sesame seeds and leave to rise for 15 minutes. Place the rolls on an oven tray lined with baking paper and bake in the oven at 180°C (top/bottom heat) for 20 minutes.
Wash the cherries, cut in half and remove the stone. Pour into a preheated saucepan and bring to the boil. Then deglaze the pan by adding gin and apple cider vinegar.
Wash the tomatoes and add them to the cherries with the sugar. Let the whole mixture simmer for 10 minutes. Put the coriander, cumin and fennel in a mortar and grind finely. Add the spice mixture to the tomatoes and cherries and season with salt.
Quarter the peppers and remove the core. Place the peppers skin-side down in a grill pan and grill slowly until the skin blackens and will come off easily. Peel the peppers, then set aside on a plate.
Place the mince in a bowl, add salt and pepper, mix well. Form patties of the same size from the mixture – this is easiest to do with a burger mould, but can be done by hand.
Preheat the oven to 150°C. Briefly sear the patties on both sides in a very hot grill pan and then place them on an oven tray and let them finish cooking in the oven for about 15 minutes.
Assemble the burger however you like and serve with the tomato and cherry sauce.