Rye burger bun ....for 10 buns

• 100g spelt flour
• 350g rye flour
• 150g wheat flour
• 200g buttermilk
• 100 ml water
• 50g butter
• 60g applesauce
• 1 egg
• 1 pack of dry yeast
• To coat: 1 egg, 2 tbsp buttermilk

Mix the yeast with the lukewarm water and knead all the ingredients into a soft dough using a food processor. (at least 10 minutes) Transfer the finished dough to a bowl, cover and leave to rise for 45 minutes.

Transfer the dough from the bowl to the floured work surface and divide into 10 equal pieces. Fold the dough pieces a few times and round them. Place on baking paper and press flat. Brush with the egg-buttermilk mixture. Leave to rise again for about 30 minutes.

Bake at a firebrick temperature of 180 C and a top heat of approx. 260 C for approx. 18 - 25 min.

Quinoa beet for 4 people

• 100g cooked quinoa
• ½ can chickpeas
• 3 slices of white bread mixed
• 1 large or 2 small pre-cooked beet tubers
• 1 onion
• 1 garlic clove
• 2 eggs
• Some flour
• 50g walnuts
• Rosemary, thyme, salt, pepper, chili

Fry the onions and garlic in a little oil or butter. Finely blend the beet and chickpeas with the quinoa, toast, chopped walnuts, eggs and sautéed onions to form a homogeneous mixture. Season to taste with salt, chili, herbs and pepper. If necessary, firm up the consistency with a little flour or breadcrumbs.

The mixture can then be formed into paddies and fried on both sides in clarified butter or oil in a cast iron pan over an open flame in the Merklinger.

Avocado cream

• 2 avocados
• Salt and pepper
• Juice of one lemon
• Garlic
• Onion
• 1 tbsp crème fraîche Cut the avocados in half and remove the stone, remove the flesh with a spoon and mash finely with a fork and the lemon juice. Add the remaining ingredients and season with the spices.