David Alaba's "da27" Burger

Ingredients for 4 portions:
Eat the Ball® Oberteil 4 pieces
Gorgonzola 4 tsp.
Parmesan cheese chips 4 chips
Brie cheese 4 slices
Beef burger 4 pieces
Arugula 1 bunch
Fig mustard – cream cheese 4 tbsp.
Fig mustard – cream cheese:
Cream Cheese 4 tbsp.
Fig mustard 1 tbsp.
Crème fraîche 1 tbsp.
Salt 1 finger twist
Pepper 1 finger twist
Pimenton La Vera 1 finger twist

Combine ingredients, stir well and add some seasoning if necessary.

Beef Burger:
½ pound minced meat
1 finger twist salt and pepper
Thyme, cumin.

Season minced meat for taste.

Parmesan cheese chip:

In order to prepare the Parmesan chips, first use a potato peeler to peel off the Parmesan. Afterwards roast the Parmesan shavings in a non-stick frying pan until the cheese turns slightly brownish. Now carefully flip over each chip and keep roasting until the other side turns brownish too. Take the chips out of the pan and allow them to cool down.

INSTRUCTIONS:

Cut Eat the Ball in two halves, coat the bottom half with the mustard-cream-cheese mixture and drape arugula on top of it.

Use a preheated pan to roast four beef burgers to medium-rare doneness and put them on top of the arugula. Now place a thin slice of brie cheese and one parmesan chip on top and coat the upper half of your Eat the Ball with gorgonzola.

Subsequently put Eat the Ball halves together, fix them with a skewer and enjoy!

Have fun and bon appetit!

Eat smart, feel good!

Those who like their "da27" Burger especially spicy can use some extra fig mustard to spice it up a bit.

Laurinho Walchs "Rib & Rub Burger"

Ingredients for 4 portions:
Eat the Ball® 4 pieces
Corn cream 8 tbsp.
Pulled pork 1 pound
Hash browned potatoes 4 pieces
Corn cream:
Sweet corn 7 oz.
Crème fraîche 2 tbsp.
Philadelphia cream cheese 1 tbsp.
Black pepper 1 finger twist
Salt 1 finger twist

Heat corn, combine it with the other ingredients and mash it up until it's creamy.

Pulled Pork:
Spare Ribs 1 pound
Sweet chili sauce 8 tbsp.
BBQ sauce 8 tbsp.
Corn germ oil 2 tbsp.
Onion 1 pieces
Garlic 4 cloves
Rosemary 1 branch
Thyme 1 branch
Sea salt 2 tbsp.
Black pepper 1 finger twist

Marinate the spare ribs with the Sweet Chili sauce, BBQ sauce, onion rings, garlic, herbs, oil and spices. Cook the marinated spare ribs in a preheated oven at 180 degrees for an hour.

The meat is perfect when you can easily separate the meat from the bones. However, allow the ribs to cool down before you separate the meat from the bones and afterwards rip it into little pieces. Marinate with some BBQ and Sweet Chili Sauce and then heat up on the stove.

You can also prepare and marinate the spare ribs the night before, as this way the flavor can develop best.
Hash browned potatoes:
Potatoes (fatty) 6 pieces
Cajun spice 1 finger twist
Salt 1 finger twist
Black pepper 1 finger twist

Skin tomatoes and grate them using a kitchen slicer. Season them with salt, pepper and Cajun spice. Squash the potato mash, put it into a preheated pan with oil and form little hash browns. Bake them until they are golden brown.

INSTRUCTIONS:

Cut Eat the Ball in half and coat the bottom half evenly with corn cream. Put arugula on top and drape a hash browned potato and a pulled pork.

Coat upper half with corn cream and fold Eat the Ball together.

Have fun and bon appetit!

Eat smart, feel good!

Vinzenz Wagners "Dirty Dancing Burger"

Ingredients for 4 portions:
Eat the Ball® 4 pieces
Mimosa creme 8 tsp.
Beef tartar 1 pound
Parmesan cheese 4 tbsp.
Red pepper 1⁄2 pieces
Cress 1 cup
Arugula 1 bunch
Mimosa creme:
Hard-boiled eggs 2 pieces
Mayonnaise 3 tbsp.
Dijon mustard, coarse 1 tsp.
Black pepper 1 finger twist
Salt 1 finger twist

Mince hard-boiled eggs and press through a potato ricer. Add the other ingredients and stir well. Season the cream with spices and keep it cold.

Beef tartar:
Sirloin 1 pound
Sea salt 2 tbsp.
Marjoram 1 finger twist
Pickles 4 pieces
Charlottes 3 pieces
Karpers 1 tsp.
Anchovies 1 tsp.
Olive oil 5 tbsp.
Egg yolks 2 pieces
Lemon juice 1 dash
Black pepper 1 finger twist
Cayenne pepper 1 finger twist
Chives 2 tbsp.

Cut and blanch charlottes. Afterwards cut pickles, anchovies, karpers and mix them together with the blanched charlottes.

Add olive oil, salt, pepper, cayenne pepper, egg yolks, lemon juice and marjoram and stir well.

Mince sirloin steak/sirloin pieces into little bits. Afterwards use a beef fork to mix the sirloin pieces with the marinade. Chip the chives, add them to the meat mixture and leave it to marinate for a while.

INSTRUCTIONS:

Cut Eat the Ball in two halves and coat the bottom half evenly with the mimosa cream. Now put the arugula and the beef tartar on top of it.

Spread cress over it and add shredded Parmesan cheese on top. Now coat the upper half with Mimosa cream and fold Eat the Ball together.

Have fun and bon appetit!

Eat smart, feel good!