Black Double Cheeseburger



Makes 8 burger buns:

Ingredients (4 people)
500 g spelt (or spelt flour)
16 g sepia ink
1 tsp fennel
1 teaspoon coriander seeds
1 tsp pink pepper berries
1 tsp salt
14 g dry yeast
Maple syrup
Sunflower oil

For the chips:

Ingredients (4 people)
1 sweet potato
Vegetable oil

For the mustard:

Ingredients (4 people)
2 apples
1 tablespoon mustard seeds
1 teaspoon coriander seeds
1 tsp cumin
1 tsp fennel
2 tablespoons apple cider vinegar

For the chard:

Ingredients (4 people)
1 bunch chard

For the minced bodkins:

Ingredients (4 people)
800 g minced beef
16 slices of cheese

For the pesto:

Ingredients (4 people)
1 handful wild garlic
1 tablespoon hemp seeds
Olive oil


Put the spelt together with the spices and salt into a grain mill and grind it to a fine flour (alternatively mix the ready-ground flour with the crushed spices). Mix the sepia ink well with 300 ml warm water. Put the flour with the dry yeast and water in a bowl and knead into a dough. Cover the bowl with a kitchen towel and let the dough rest for 1 hour. Form 8 burger buns from the dough, brush them with maple syrup and oil, sprinkle with sesame seeds and let them sit for 15 minutes. Place the buns on an oven tray lined with baking paper and bake in the oven at 180 °C (top/bottom heat) for 20 minutes.
Peel the sweet potatoes and then cut thin slices with a peeler. Heat the oil in a saucepan, gradually fry the chips and drain on kitchen paper. Finally, add a little salt.
Remove stem and core from apples, place in a high-powered blender with all ingredients, and blend to a fine cream. Pour into a saucepan, bring to the boil and simmer for approx. 20 minutes. Cool to serve.
Cut off the stalk from the chard and cut the chard into strips approx. 1 cm wide. Blanch these in boiling salted water for 2 minutes and rinse in very cold water. Place in a sieve to drain.
Salt and pepper the mince in a bowl and mix well. Form equally sized loafs from the mixture. The easiest way to do this is with a ring. Preheat the oven to 150 °C. Sear the loaves briefly on both sides in a very hot grill pan and then place on an oven tray, top each with 2 slices of cheese and leave to cook in the oven for approx. 15 minutes.
For the pesto, wash the wild garlic, spin dry and chop. Finally, add to a bowl with about 2 tablespoons olive oil, salt lightly and mix together.
Assemble the burger to your liking.