Mini Burger Trio: Beef, Pulled Pork & Halloumi

Prepare Pulled Pork

• 1
  Pat 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.
• 2
  Heat 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 (1 piece) in the same pot until translucent. Then add the pressed or chopped garlic and roast briefly.
• 3
  Stir 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 almost falls apart by itself. Remove the meat and shred it into small pieces with two forks or chop it lightly to create a fine, juicy mixture for the burgers. If 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.

Bake Colorful Burger Buns

• 1
  Prepare 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.
• 2
  For the pink buns, mix flour, sugar, salt, and dry yeast in a bowl, then add the lukewarm beetroot juice, oil, and egg yolk. Work into a smooth, slightly sticky dough.
• 3
  For the yellow buns, mix flour, sugar, salt, turmeric, and dry yeast, then add the lukewarm water, oil, and egg yolk. Work into a smooth, slightly sticky dough. Knead each dough in a food processor for about 5 minutes until smooth, elastic, and only slightly sticky. Let the kneaded doughs rise in a warm place under a cloth for 45 minutes.
• 4
  After rising, prepare a baking sheet lined with parchment paper. Briefly knead each dough to remove air, and divide into two halves. Form each piece into a ball in your hand, press the seams together, and roll the ball with the seam side down on the work surface until smooth. Let the shaped buns rise on the baking sheet for another 40 minutes under a cloth.
• 5
  Preheat the oven to 190 °C and brush the buns with melted butter. Finally, brush with whisked 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.

Arrange & Serve

• 1
  Prepare the three dips: For the herb dip, mix yogurt, mayonnaise, parsley, and garlic. For the burger dip, mix mayonnaise, mustard, onion (1/2 piece), Sriracha, chopped pickles, pickle juice, smoked paprika powder, and garlic. For the chili dip, mix mayonnaise, Sriracha, garlic, chili flakes, and smoked paprika powder. 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 in the pan until golden brown on both sides. Slice the buns and toast them golden brown in a hot pan with butter or oil.
• 2
  Now assemble the burgers. Spread the prepared dip on each toasted bun and top with spinach leaves. For the pink bun, add the beef burger and tomato slices, then place the other bun half on top. For the green bun, add the fried halloumi and avocado slices, then place the other half on top. For the yellow bun, add the hot pulled pork, a slice of Gouda, and pickled red onions, and finish with the last bun half.