Cambozola burger with chickpea buns

Ingredients for 4 servings:

• 600 g minced beef
• 1 tsp sea salt
• 1 tsp black pepper
• 4 shallots
• 1 tbsp pine nuts
• 1 tbsp Worcestershire sauce
• 4 tbsp, heaped port wine
• 1 tsp sea salt
• 1 tsp black pepper
• 1 clove(s) garlic
• 1 shallot(s)
• 2 stalks of coriander
• 1 tbsp coriander seeds, ground
• 50 g carrot(s)
• 50 g kohlrabi
• 25 g cornstarch or potato flour
• 300 g chickpeas from the can, drained
• 2 eggs
• 1 tsp sea salt
• 1 tsp black pepper
• ¼ tsp cumin powder
• 1 tsp baking soda
• 200 g blue cheese (Cambozola)
• 8 slices of bacon
• 4 cherry tomatoes, thinly sliced
• n. B. Sauce (pot sauce) for spreading
• n. B. Sauce (Joppie sauce) for spreading
• e.g. sunflower oil or other oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

without wheat flour

For the buns, chop the garlic, shallots, coriander, carrots, kohlrabi, and cornstarch in a food processor. Purée the drained chickpeas separately. Add the carrot mixture, eggs, salt, pepper, cumin, and baking soda to the chickpeas and mix. Divide the mixture evenly between four dessert rings (10 cm in diameter) and bake at 200°C for 20-25 minutes. Check for doneness with a skewer. Let the buns cool. For the port wine shallots, quarter four shallots lengthwise and fry in oil. After about 5 minutes, add the pine nuts. Deglaze the mixture with Worcestershire sauce and port wine and continue to reduce until the liquid has almost completely evaporated. Fry the bacon in a pan until crispy and drain on kitchen paper. Season the ground beef (made from a semolina roll here), knead it for about 5 minutes, and form four patties. Refrigerate for about 10 minutes before frying. Fry the patties in a cast iron pan with oil on the first side for 3 minutes over high heat. Brush the wide side with mustard, turn the patty over, and reduce the heat to low. Cut the Cambozola into eight slices and place two slices on each patty. Melt the cheese with the lid closed for about 6-8 minutes. Caution: the Cambozola will “suddenly” become liquid, so watch the desired melting point. Cut the buns in half and spread the bottom with Pott sauce and the top with Joppie sauce. Spread the port wine-seared onions on the bottom half, place the patty and bacon on top, and top with tomato slices. Place the top half of the bun on top.