Iberico Charcoal burger

with coleslaw and avocado
Main course, 4 persons
for the ‘bun’: (for about 10 buns)

Procedure

For the buns; mix flour with charcoal powder and yeast. Mix milk with water, butter, sugar, salt and egg. Combine this liquid mixture with the flour mixture and knead it into a soft dough (if necessary, add a little more flour). Let rise in a large bowl covered with a warm damp cloth for 1 hour. Divide into about 100 g dough balls and put them on a baking sheet, brush them with water and sprinkle with nigella seed. Let them rise again for an hour (preheat the oven to 200 ºC) and bake for about 15 minutes until done. Cut or grate the cabbage thinly and mix with thinly sliced strips of apple. Season with salt, pepper and lemon juice. Add mayonnaise and honey. Cook or grill the burgers golden brown according to instructions on the package. Cut the buns lengthwise and build up with lettuce, coleslaw, grilled ‘FrozenButcher’ Iberico burger, avocado and red onion. Serve with ‘smokey’ Hamburger sauce.