Recipe Tip: Burgers with Tomato-Cherry Sauce

Instructions

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   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.

7. Step 7

   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.

8. Step 8

   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.

9. Step 9

   Assemble the burger however you like and serve with the tomato and cherry sauce.

10. Step 10

    Pulled Pork Sliders After marinating overnight in a spicy rub and slow-roasting for 12 hours, the pork emerges soft and tender – ideal for making these very more-ish sliders. The marinated red cabbage gives added crunch. Meat

11. Step 11

    Pink Roasted Loin of Mouflon The mouflon, a type of wild sheep, was introduced to Burgenland in Austria by aristocratic hunters, and today gourmets can enjoy its outstandingly fine and tender meat. If you can't get mouflon, just use quality lamb or mutton. Meat

12. Step 12

    Burgers with Beetroot & Onions This burger variation is refined with braised onions and a refreshing yoghurt sauce. Burgers

13. Step 13

    Tomato & Bulgur Platter Stevan Paul's favourite recipe from his cookbook 'Simple & Clever Cooking. Less is more'. Salad

14. Step 14

    Tonno Rosso Sandwich True to the word "Rosso", red tuna, red onion and red radicchio are prepared into a Sicilian aperitivo. Snack