Nenad Burger

Next level

60

minutes

For

4

servings

To the cook

Nenad Mlinarevic is the owner and creative head of the plant-based restaurant Neue Taverne and Bauernschänke in Zurich.

This goes in

Ajo blanco:

  • 250g peeled almonds
  • 50g cashews
  • 200g water
  • 4g garlic
  • 6g salt
  • 10g lemon juice  
  • Zest from half a lemon

Grilled bread:

  • 110g Karma Coconut Natural Yoghurt
  • 110g water
  • 7g sugar
  • 7g dry yeast
  • 275g white flour
  • 4g salt

planted.pulled BBQ:

  • 320g planted.pulled BBQ

Tomato jam

Ingredients

  • 500g ripe tomatoes  
  • 160g sherry vinegar or white wine vinegar
  • 180g red onion finely chopped  
  • 15g garlic pressed through
  • 50g raw sugar
  • 10g salt
  • 5g Sriracha
  • Juice of one organic lemon

Red onions pickled

Ingredients

  • 2pcs red onions cut into rings or strips
  • 5dl red wine vinegar  
  • 250g sugar  
  • 60g salt  
  • 1pc laurel
  • 5 peppercorns black  

Preparation

Ajo blanco:

  1. Put all the ingredients in a blender and blend until you get a smooth cream.
  2. Fill into a piping bag or canning jar and store in the fridge.

Grilled bread:

  1. Heat the Coconut Karma with water to approx. 32 degrees, mix the yeast and sugar and dissolve in the lukewarm water - coconut mix.  
  2. Mix the flour and salt (in a Kitchen Aid if you have one), add the liquid and knead well for about 5 minutes until you have a dough.
  3. Cover the dough with cling film and leave to rise at room temperature for approx. 45 minutes.
  4. Then portion the dough into approx. 60g pieces and shape into a ball. Cover and leave to rise for another 30 minutes.
  5. Heat a grill pan or frying pan, flatten the dough balls (it is best to rub your hands with a little olive oil for this).
  6. Then cook in the grill pan for approx. 2 minutes on each side.

planted.pulled BBQ:

  1. Fry briefly in a hot pan in a little rapeseed oil and season with a little salt.

Tomato jam:

  1. Quarter the tomatoes and mix with the remaining ingredients (except the lemon juice).
  2. Boil everything down until it has the consistency of jam, season to taste with lemon juice and store in a cold place.

Red onions pickled:

  1. Bring the vinegar, sugar, salt and spices to the boil.  
  2. Put the sliced onion in a preserving jar and pour the vinegar over it.
  3. Store in the refrigerator.

To serve:

  1. Spread one slice of bread with the tomato jam, the other with ajo blanco.  
  2. Then spread the Pulled BBQ on top and sprinkle with the pickled onions.
  3. Put some fried onion crunch on top and use some fresh basil and leaf parsley or a leaf of lettuce for dressing, if desired.

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