For the Bavarian burger buns:

You will need: Fireclay bricks/Spacer grid
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 25 minutes
Baking time: approx. 15-20 minutes

Ingredients
(for 8 buns)

• 270 g buttermilk
• 50 g melted butter 
• 250 g rye flour type 997
• 250 g wheat flour type 550
• 10 g salt
• 15 g sugar
• 1 egg (size M)
• 15 g yeast

In addition:

• some cooking oil
• 1 egg + 2 tbsp milk
• Caraway, dried herb and flower mix
• Salt, pepper

All ingredients should be at room temperature.

Place the buttermilk and melted butter in a mixing bowl. Add the flour, salt, sugar and egg. Crumble the yeast on top and knead everything into a smooth dough for approx. 10 minutes.

Cover the dough and leave to rise at room temperature for approx. 60 minutes.

Brush two baking trays with oil.

Place the dough on a lightly floured work surface. Weigh out 100 g portions and roll into balls.

Place the dough pieces on the prepared baking trays and flatten slightly.

Cover with proofing or cling film and leave to rise at room temperature for approx. 45 minutes.

During this time, heat the Merklinger to approx. 220-250°C.

Whisk the egg and milk in a small bowl, brush the buns with the mixture and sprinkle with caraway seeds or a mix of herbs and flowers as desired.

Place the tray on the spacer rack on the firebrick and bake the buns for approx. 15-20 minutes until golden brown.
Remove the trays from the Merklinger and immediately cover the buns with a kitchen towel and leave to cool. (This will keep them nice and soft).

Tip:

The recipe can be doubled at any time. Bake the Bavarian burger buns in advance and freeze while still lukewarm.

For the spit roast with sausage filling:

You will need: Rotisserie
Top heat: approx. 120-150°C
Preheating: approx. 15 minutes
Working hours: 25 minutes
Baking time: approx. 3.5 hours

Ingredients
(for 10-12 people)

• 2.2-2.5 kg pork neck (cut for roll roasting)

For the filling:

• 400 g raw, coarse sausage
• 1 egg (size M)
• approx. 4 tbsp breadcrumbs
• ½ bunch fresh parsley, finely chopped

In addition:

• 4-5 tablespoons medium-hot mustard
• Salt, pepper
• Frying oil

The day before:
Pat the pork neck dry and spread out on the work surface. Score lightly in diagonal lines with a sharp knife. Rub with salt and brush with mustard. For the filling, peel the sausages and knead the sausage meat with the egg, breadcrumbs and parsley well with your hands.
Spread the filling over the meat and roll up the spit roast tightly.

Tie with kitchen string or fix with a meat net. Rub the outside of the skewer with salt and pepper and brush with oil.

Wrap the roast tightly in foil and leave to marinate overnight in the fridge.

On barbecue day:
Remove the spit roast from the fridge.
Insert the rotisserie (with drip tray) into the Merklinger.

Heat the Merklinger to approx. 120-150°C. Push the fire all the way to the back.

Place the roast in the middle of the rotisserie spit and secure it on both sides with the stainless steel clamps. Insert the spit into the rotisserie, start the engine and off you go! Grill the roast until it has reached a core temperature of 75°C.
To maintain the temperature, occasionally add one or two logs to the back.

Remove the meat from the skewer and leave to rest for a few minutes before slicing.  

Finish the burgers:
Cut the Bavarian burger buns in half and briefly toast the cut surfaces as desired. Top with lettuce leaves, slices of spit roast, homemade whisky BBQ sauce (you can find the recipe for this in the here) top with red coleslaw, onions and tomatoes.






Tip:
You can use the drip tray of the rotisserie to sauté onion rings or for crispy potato wedges, which go wonderfully with your burgers as a side dish.