• Ingredients

    Ingredients for 4 people


    approx. 600g minced game meat (wild boar, venison, deer)

    4 brioche burger buns

    approx. 400g strong mountain cheese, roughly chopped (approx. 5mm)

    3 red onions

    salt, pepper

    Grilled cabbage & savoy cabbage chips:

    1 small red cabbage

    1 small savoy cabbage

    approx. 200ml cloudy apple cider vinegar

    winter spice mix (e.g. salt, pepper, brown cane sugar, cinnamon, star anise, vanilla, clove, chili)

    3 tbsp peanut oil

    salt, water

    Caramelized plums:

    approx. 6 large red plums


    fresh thyme

    chili mayo:

    approx. 250g mayo

    approx. 125g sambal oelek (chili paste)

  • Preparation

    Anyone who enjoys ceramic barbecues knows that most barbecue dishes don't work "just like that". So the barbecue enthusiast should also bring some time and patience to this recipe and, if in doubt, offer a few snacks as a starter for hungry guests. But as they say in the restaurant business: "Mise-en-place is everything!" - This means that as long as all the chopping is well prepared and all the ingredients and tools are ready to hand, the actual cooking or grilling is easy.

    But before we start chopping, we get the Monolith ready to go. We start with a standard complete set-up, two deflector stones with stainless steel grill grate (if necessary, stainless steel grill grate 2nd level and additional grill grate). We temper the grill to around 150°C with a medium-sized ember nest. Slightly increasing heat should not bother us at this point, as we will switch the setup to the cast iron plate + cast iron grate later anyway and then need plenty of embers.

    While the grill gets up to temperature, we start with red cabbage and savoy cabbage.

    First, the outer (unsightly) leaves are removed from the red cabbage and savoy cabbage and discarded. Then remove more whole leaves from the heads, wash them thoroughly and dry them with a cloth.

    Cut the remaining inner heads in half and remove the stalk. Cut into fine strips using a kitchen knife or slicer. Place the savoy cabbage and red cabbage together in a bowl. Mix with peanut oil.

    Prepare the brine: Mix about 1 tablespoon of salt to 500ml of water. Heat gently in a pan to dissolve more quickly.

    Wash the plums, cut in half and remove the stone.

    Peel the red onions and cut into rings.

    Mix the mayo and sambal oelek together in a bowl.

    Shape or press the minced meat into burger patties of the same size. Note: The patties should be slightly larger in diameter than the burger buns (about 1 cm overhang on each side). The patties will shrink slightly during grilling and should still be about the same diameter as the buns afterwards.

    Cut the cheese according to the size of the burger patties.

    As soon as the monolith has reached approx. 150°C, brush the red cabbage and savoy cabbage leaves (halved if necessary) with brine or dip them in it. Spread the leaves generously on the levels of the grill and grill for approx. 30 mins until golden brown and crispy.

    Now remove the complete assembly including the deflector stones. If necessary, mix the ember nest with coals that have not yet ignited so that the embers are evenly distributed. Place the grill grate and plancha in the monolith and bring to temperature for approx. 15 minutes.

    Roast the chopped cabbage and savoy cabbage on the plancha until golden brown. At the same time, grill the plums on the cast iron grid. Season the savoy cabbage and cabbage with winter spices, deglaze with apple cider vinegar, then remove from the hot plancha and keep warm if possible.

    Briefly caramelize the plums on the plancha with honey and thyme, also remove from the plancha and keep warm if possible.

    Remove any remaining honey from the plancha and briefly burn if necessary.

    Toast the burger patties on the plancha, turn over after approx. 3 mins. Season the flipped side with salt and pepper and top with cheese. After a further 3 minutes with the lid closed, the cheese will have melted and the patties will be between medium and soft pink, depending on their thickness.

    Toast the burger buns briefly on the grid. Top the burgers with all the ingredients as desired.

    Enjoy your meal!

A recipe from: