You will need: Firebricks/spacer grate/Extendable grill grate and Celtic bowl or Fire plate 800/Celtic pot ®
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: Buns approx. 20 minutes / patties approx. 10 minutes / balsamic onions approx. 10 minutes / kale pesto approx. 15 minutes
Cooking time: Buns ca. 20 minutes / patties approx. 16 minutes / balsamic onions approx. 5 minutes

Ingredients (for 8 pieces)

For the buns:

• 300 ml carrot juice for the yellow buns or beet juice for the red buns (room temperature)
• 15 g yeast (room temperature)
• 500 g wheat flour type 550
• 1 tsp sugar
• 2 tsp salt
• 40 g soft butter
• ½ tsp turmeric (for the yellow buns)
• black/white sesame seeds
• Oil

For the patties:

• 360 g rolled oats
• 360 g cream cheese with herbs
• 4 eggs
• 150 g Emmental cheese, grated
• freshly chopped herbs (e.g. parsley, chives)
• Salt, pepper
• Oil

For the balsamic onions:

• 400 g red onions
• 150 ml balsamic vinegar
• 75 ml water
• 75 g brown sugar
• 15 g salt
• 10 black peppercorns

For the kale pesto:

• 200 g kale
• 1 garlic clove
• 100 g walnuts, almonds or sunflower seeds
• 1 tbsp lemon juice
• Salt, pepper
• approx. 100 ml rapeseed oil or olive oil

In addition:

• Seasonal salad leaves (e.g. baby leaf spinach, purslane, lamb's lettuce, lollo bianco, radicchio)
• 200 g sour cream

For the buns:
Pour the juice into a mixing bowl and dissolve the yeast in it. Add the flour, sugar, salt, butter (and turmeric for the yellow buns) and knead into a smooth dough for approx. 10 minutes.
Place the dough in a lightly oiled bowl, cover and leave to rise at room temperature for 60 minutes.

Brush a baking tray with oil.

Place the dough on a lightly floured work surface, divide into eight equal pieces and roll into balls. Place them on the prepared tray with the end facing downwards.
Flatten the dough pieces slightly and leave to rise at room temperature for approx. 45 minutes, covered with cling film.

Heat the Merklinger to approx. 220-250°C.

Brush the buns with water and sprinkle with sesame seeds. Place the tray on the spacer rack on the firebrick and bake the buns for approx. 20 minutes. Remove the tray from the Merklinger and immediately cover the buns with a kitchen towel and leave to cool. (This will keep them nice and soft).

For the patties:
Place the rolled oats, cream cheese, eggs, Emmental cheese and herbs in a large bowl and mix with a wooden spoon to form a homogeneous mixture. Season to taste with salt and pepper. Cover and leave to soak in the fridge for at least 30 minutes.

Form 8 patties from the mixture and brush them with oil.
Now sear the patties either on the griddle or on the Celtic tray on the extendable grill rack directly over the fire for approx. 8 minutes per side. 

For the balsamic onions:
Peel and halve the onions and cut into strips.
Place all the ingredients in the Celtic pot and bring to the boil on the grill directly over the fire, stirring until the sugar has dissolved.

Then pour into a sterilized storage jar and leave to cool. Leave to infuse for at least 1 hour before use.

For the kale pesto:
Wash, clean and roughly chop the kale. (Remove the hard stems.) Blanch the kale in boiling salted water for 2-3 minutes. Rinse with cold water and drain. Peel and quarter the garlic clove.

Place the ingredients and some of the oil in a blender and blend until smooth. Gradually add the oil until the pesto has the desired consistency. Season to taste with salt and pepper and pour into a sterilized storage jar.

Tip:
The pesto can be kept in the fridge for about a week. It can also be used to refine other dishes such as pasta, spaetzle or scrambled eggs.

Finish the veggie burger:
Cut the buns in half and briefly place the cut side on the hot fire brick again.
Spread the bottom half with kale pesto. Top with lettuce leaves, patties, sour cream and the balsamic onions.

Tip:
It is best to bake the buns first. In the meantime, you can prepare the balsamic onions and then fry the patties. Keep the temperature in your Merklinger at approx. 200-250 °C.