Trio of mini burgers - beef, pulled pork and halloumi

METHOD

• 1
  Prepare the pulled pork: Pat the meat dry, season with salt and pepper, and rub with a mixture of smoked and sweet paprika, garlic powder, chilli, and cane sugar.
• 2
  In a larger pot, heat a little oil and sear the meat quickly on all sides to get a rich colour. Then remove the meat and add the finely chopped onion to the same pot. Sauté until translucent, add the minced or chopped garlic, and sauté briefly.
• 3
  Stir in the tomato paste, pour in the orange juice and water, and mix together. Return the meat to the pot so that it is not completely submerged, cover with a lid, and simmer slowly for about 2 hours until the meat is very tender and falls apart easily. Then remove the meat and use two forks to shred it into smaller pieces or chop it lightly to create a fine and juicy mixture suitable for burgers.
• 4
  If the sauce is too thin, let it reduce for a few minutes without the lid, and then return the meat. Finally, season with salt and pepper as needed.
• 5
  Prepare the burger buns: Prepare the individual doughs.
• 6
  For the green ones, blend the lukewarm water together with the spinach until smooth. In a bowl, mix the flour, sugar, salt, and dry yeast, then pour in the spinach water, oil, and egg yolk, and mix into a smooth, sticky dough.
• 7
  For the pink ones, mix the flour, sugar, salt, and dry yeast in a bowl, then pour in the lukewarm beetroot juice, oil, and egg yolk, and mix into a smooth, sticky dough.
• 8
  For the yellow ones, mix the flour, sugar, salt, turmeric, and dry yeast, then pour in the lukewarm water, oil, and egg yolk, and mix into a smooth, sticky dough. Knead each in a food processor for about 5 minutes until the dough is smooth, elastic, and only slightly sticky; by hand, it takes a bit longer. Let the kneaded doughs rise under a tea towel in a warm place for 45 minutes.
• 9
  Once the doughs have risen, prepare a baking sheet lined with baking paper. Knead each dough a few times to get the air out and divide each into two halves. Work each piece lightly in your hand and shape the dough into a tight pouch. Pinch the seams together and place the ball in your palm. Turn your palm towards the counter and gently roll the dough in your palm on the work surface to create a regular and smooth bun.
• 10
  Let the shaped buns rise on the baking sheet for another 40 minutes under a tea towel. Then preheat the oven to 190 °C and brush the buns with melted butter. Finally, brush with beaten egg and sprinkle with sesame seeds.
• 11
  Place in the preheated oven for about 18 minutes or until the buns are golden brown. Immediately after removing them, brush them with more melted butter and let them cool completely on the baking sheet.

Assembling the burgers:

• 1
  Now prepare the three dips; for each, simply mix everything together.
• 2
  Sear the beef burger in a hot pan with plenty of oil for 3 minutes on each side, adding a slice of cheddar for the last minute to melt over the meat. Cut the halloumi in half lengthwise and also sear it in a pan on each side until golden. Cut the buns open and toast them in a hot pan with butter or oil until golden.
• 3
  Now assemble the burgers. Spread each toasted bun with the prepared dip and top with spinach leaves. On the pink bun, add the seared burger, add tomato slices, and cover with the top bun. On the green bun, add the seared halloumi, sliced avocado, and cover with the top bun. On the yellow bun, add the hot pulled pork, add a slice of gouda and pickled onion, and cover with the top bun.