Three Kinds of Burgers with Wild Herb Salad

For the ratatouille, first cut the aubergine, zucchino, olives and peppers into small cubes and fry them in the pan with olive oil. Then deglaze the red wine. Add thyme and rosemary sprigs and simmer.

Now bring the cranberries with xylitol to the boil for the cranberry ketchup. As soon as the cranberries have burst, add the cinnamon stick, the orange zest, tomato paste, thyme and the red wine. Then season with allspice, salt & pepper and reduce a little.

Mix all ingredients for the burger bread, place in a square microwave container and let set for 3 minutes on the highest setting. Cut the bread into 15 equal-sized squares and set aside.

For the Parmesan baskets, grate the Parmesan freshly and separate 5 equal portions. Place a piece of baking paper on a plate. Spread the Parmesan on the baking paper and press down lightly. Now put in the microwave for about 1 minute. Take out carefully, put it over a glass, press it down and let it cool down a little. Repeat with the other 4 baskets and set all baskets to one side.

Now season the burgers. To do this, for the roe burger, put the minced venison and beef together in a bowl. Then put the minced beef and lamb in separate bowls. Now put an egg in each of the 3 bowls. Now season the ground beef with salt, pepper and smoked salt and mix together. Divide 5 equal portions and form a burger. For the lamb burger, pick the thyme from the branch and add to the bowl with salt & pepper. Mix everything well and also form a burger.

For the lamb burger, pick the thyme from the branch and add to the bowl with salt & pepper. Mix everything well and also form a burger.

Now cut the camembert into approx. 0.5 cm thick slices and keep them ready.

Season the venison and minced beef mixture with game spices and make burger molds. Place a piece of camembert in the middle of each burger to make a camembert filling. Fry all burgers for 4 minutes on each side on the gas grill. Also fry the burger bread slices and the bacon on the grill for 2 minutes.

In the meantime, wash the lettuce, remove any hard stalks and pluck it into bite-sized pieces. Mix all ingredients well for the salad dressing.

Place the Parmesan baskets on the plates, fill with lettuce and drizzle with dressing. Now place the burger sandwiches on the plate, 1 slice per burger. Now 3 burger towers are being built.

For the beef burger, fry the quail eggs in the pan at the same time. Spread Soulfood LowCarberia BBQ Sauce on the burger bread, place the burger on top, and put some BBQ sauce on it again. Now first stack the bacon and then the quail egg on top and put some BBQ sauce on the plate.

Melt the lamb burger and the goat cream cheese. Put the ratatouille on the burger bread, stack the lamb burgers on top and finally spread the goat cream cheese on the burger. Now stack the roe burger on top of the burger bread and place a good dollop of cranberry ketchup on it.