Iberico Charcoal burger

Iberico Charcoal burger

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


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.


  • 200ml lukewarm water
  • 50ml lukewarm milk
  • 1 small bag dried yeast (7 gr)
  • 1 tbsp caster sugar
  • 75 g unsalted butter
  • 2 eggs + 1 beaten egg to smear
  • 475 g wheat flour
  • ½ tbsp salt
  • 15 g ‘activated charcoal powder’
  • 2 tbsp sesame seeds
  • ½ small white cabbage
  • 1 apple
  • lemon juice
  • 1 tsp honey
  • 2 tbsp mayonnaise
  • 2 avocados
  • salt and pepper
  • 1 red onion
  • 50 g mixed salad
  • 4 Frozen Butcher Iberico Burger
  • smokey hamburgersauce of your choice
The Frozen Butcher Iberico Burger