Recipes

2 red onions

1 tbsp rapeseed oil

2 tbsp sugar

16 slices of Black Forest ham

1-2 garlic cloves

4 cl kirsch

2 tbsp red wine vinegar

400 g strained tomatoes

300 g cherries (fresh or from the jar)

3 tbsp soy sauce

1 tsp hot paprika powder

A little cayenne pepper

4 rolls

2 chicken breasts

Salt and pepper

2 tomatoes

100 g lamb's lettuce

For the BBQ sauce, dice a red onion and heat in a pan with rapeseed oil and sugar until the onions take on color and the sugar caramelizes.

In the meantime, cut 8 slices of Black Forest ham into strips, dice the garlic and fry both briefly. Deglaze with kirsch and red wine vinegar. Add the strained tomatoes, cherries, soy sauce, paprika powder and a little cayenne pepper and simmer over a medium heat for approx. 20 minutes without the lid. Puree the sauce and leave to cool.

For the burgers, fry the remaining slices of Black Forest ham side by side in a large pan in a little oil until crispy on both sides and remove from the pan.

Cut the chicken breasts into strips, season with salt and pepper and fry in a pan.

Slice the buns and warm briefly in the oven. Top the burgers with the meat, cherry BBQ sauce, lamb's lettuce, a few slices of tomato and red onion rings.