Buy all ingredients right below the recipe
Basic Ingredients & Buns
- 150 ml of Water
- 370 g of All-purpose flour
- 45 g of Olive oil
- 12 g of Dry yeast
- 4 of Eggs (yolk & for brushing)
- 3 pinches of Sugar
- some of Salt & pepper (for dough, dips & meat)
- some of Butter
- some of White sesame seeds
- 4 handfuls of Baby spinach (for dough & topping)
- 50 ml of Beetroot juice
- 1 tsp of Ground turmeric
- 2 of Onions (for dips & meat)
- 2 tbsp of Pickles (chopped & pickle juice)
Dips & Seasoning
- 5 tbsp of Mayonnaise
- 2 tbsp of Natural yogurt
- 1 handful of Flat-leaf parsley
- 3 of Garlic cloves
- 1 tsp of Mustard
- 2.5 tsp of Sriracha sauce
- 2/3 tsp of Smoked paprika powder
- 1/3 tsp of Ground chili flakes
Pulled Pork Components
- 350 g of Pork shoulder
- Juice of 1 of Orange
- 2 tbsp of Tomato paste
- 100 ml of Beef broth or water
- 1 tsp of Sweet paprika powder
- 1/2 tsp of Garlic powder
- 1 pinch of Chili powder
- 1 tsp of Brown sugar
Burger Topping & Finish
- 2 of Ground beef burger patties
- 2 slices of Cheddar slices
- 1 package of Halloumi
- 2 slices of Gouda slices
- 1 of Avocado
- 1 of Tomato
- some of Pickled red onions
- some of Vegetable oil for frying
Prepare Pulled Pork
- 1Pat the meat dry, season with salt and pepper, and rub with a mixture of smoked and sweet paprika powder, garlic powder, chili, and brown sugar.
- 2Heat some oil in a large pot and sear the meat on all sides until deep brown. Remove the meat and sauté the finely chopped onion in the same pot until translucent, then briefly roast the pressed or chopped garlic.
- 3Stir in the tomato paste, pour in orange juice and water (or broth) and mix. Return the meat to the pot (it should not be completely covered), put on the lid, and simmer over low heat for about 2 hours until the meat is very tender and easily falls apart. Remove the meat and shred it into small pieces with two forks or lightly chop it to get a fine, juicy mixture for the burgers.
- 4If the sauce is too thin, reduce it without a lid for a few minutes before adding the meat back. Finally, season with salt and pepper.
Prepare Burger Buns
- 1Prepare the individual doughs. For the green buns, blend the lukewarm water with the spinach until smooth. In a bowl, mix flour, sugar, salt, and dry yeast, then add the spinach water, oil, and egg yolk. Work into a smooth, slightly sticky dough.
- 2For the red buns, combine flour, sugar, salt, and dry yeast in a bowl with the lukewarm beetroot juice, oil, and egg yolk to form a smooth dough.
- 3For the yellow buns, mix flour, sugar, salt, turmeric, and dry yeast, then add the lukewarm water, oil, and egg yolk. Knead each dough in a food processor for about 5 minutes until smooth and elastic. Let the doughs rise in a warm place under a cloth for 45 minutes.
- 4After the dough has risen, prepare a baking sheet lined with parchment paper. Knead each dough several times and divide each into two halves. Form each piece into a smooth ball. Let the shaped buns rise on the baking sheet for another 40 minutes under a cloth.
- 5Preheat the oven to 190 °C and brush the buns with melted butter. Finally, brush with beaten egg and sprinkle with sesame seeds. Bake in the preheated oven for about 18 minutes until golden brown. Immediately after removing, brush again with melted butter and let cool completely on the baking sheet.
Assemble Burgers
- 1Prepare the three dips by simply mixing the respective ingredients. Fry the beef burger in a hot pan with enough oil for 3 minutes on each side. In the last minute, add a slice of cheddar so it melts on the meat. Halve the halloumi lengthwise and fry it in the pan until golden brown on both sides. Slice the buns and toast them in a hot pan with butter or oil until golden brown.
- 2Now assemble the burgers. Spread the prepared dip on each toasted bun and top with spinach leaves. For the red bun, add the beef burger and tomato slices. For the green bun, add the fried halloumi and avocado slices. For the yellow bun, add the hot pulled pork, a slice of Gouda, and pickled red onions. Finish each with the top bun half.
