The competition

Mix the wheat with the spices and salt. Blend lovage and coriander with 300 ml of warm water in a blender. Put the flour with dry yeast and water in a bowl and knead into a dough. Cover the bowl with a kitchen towel and let the dough rest for 1 hour. Shape 8 burger buns from the dough.

Bring water with baking soda to a boil in a pot and dip the buns in it for about 30 seconds. It is best to use a skimmer. Then place the buns on a baking sheet lined with parchment paper, brush with Almdudler and oil, sprinkle with sesame seeds, and let sit for 15 minutes. Bake the buns in the oven at 180 degrees Celsius (top and bottom heat) for 20 minutes.

Remove the stem and core from the apples, place them in a high-performance blender with all ingredients, and blend into a fine cream. Pour into a pot, bring to a boil, and let simmer for about 20 minutes. Let cool before serving.

Cut the Chinese cabbage into strips and place in a bowl. Add vinegar, paprika powder, sugar, salt, and olive oil, mix well, and let it sit.

Season the ground meat with salt and pepper in a bowl and mix well. The easiest way to form evenly sized patties is with a forming ring. Sear the patties briefly on both sides on a very hot grill, top each with 2 slices of cheese, and let them cook on the grill for about 5 minutes.

Peel the onion, cut it into slices, and grill on both sides. Wash the tomatoes, pat them dry, and cut them into thin slices. The dill is plucked for serving and added to the burger.

Vegan alternative: Instead of meat patties, king oyster mushrooms can be cut into approximately 8 mm thick slices, lightly salted, and briefly grilled on both sides. 

Sauté the couscous and raisins with some sesame oil in a pot and add the stock. Let the liquid reduce over low heat for about 10 minutes. Stir in the mango curry with a little olive oil and set aside.

Cut the top of the bell peppers off as a lid and remove the seeds from the inside. Lightly salt the inside of the peppers and let them sit for 10 minutes. Then fill them with the couscous and put the pepper lid back on. Prepare the charcoal grill for indirect grilling and heat to 300°C. Place the stuffed peppers in a grill pan, drizzle with some olive oil, and place them in the middle of the grill. Close the grill lid and cook the stuffed peppers for 45-60 minutes at around 180°C.

Wash the tomatoes, pat them dry, and cut them into various-sized pieces. Put the tomatoes into a bowl, season with salt and freshly ground black pepper. Chop the herbs and add them to the tomatoes along with the Almdudler syrup and olive oil. Mix everything together and let it sit for 20 minutes. Add more salt if necessary. 

Quarter the zucchinis and remove the seeds flatly. Remove the stems and seeds from the peppers, clean the spring onions and quarter them. Dice the peppers and cut the zucchinis into about 5 mm wide slices, then place the vegetables in a bowl. Slice the lime into thin slices and quarter them, slice the garlic, and add it along with olive oil, salt, and lemon pepper to the bowl and mix. Tear off 4 pieces of 60 cm aluminum foil, cut them in half, and distribute the vegetables on top. Half the chilies and place one half of a chili and one sage leaf on each portion. Then close the foil and place it on the grill's embers. If using a gas grill, heat the second chamber to about 160°C. Let it cook for 20 minutes at 160°C.

Cut the chicken fillets into equally sized pieces and thread them onto skewers. Grill the skewers on both sides for a short time and set aside. Heat a pan on the grill, add some coconut oil, place the skewers in the pan, add Almdudler syrup, let it caramelize, and deglaze with soy sauce. Let the skewers sit for a few minutes. 

The day before grilling, mix together all ingredients for the dry rub and thoroughly massage it into the meat. Leave in the fridge overnight to marinate.

Prepare the kettle grill for indirect grilling and heat to about 180 °C. Scatter a few wood chips over the coals. Place the meat on the cooking grate, put the lid back on the grill and cook at a consistent temperature until the meat reaches a core temperature of 90 °C (about 3–4 hours). Replenish the charcoal and wood chips as required.

Cook the Almdudler down to about half its original volume, then mix it with the other marinade ingredients. Remove the meat from the grill, then cut it into thick slices and roughly shred it using two forks. Mix well with the desired amount of marinade.

Grill the buns on the inside until crispy. To build the sandwich, cover the base with sauerkraut, dollop on plenty of the marinated meat, then top with the jalapeño, onion and gherkin slices. Finally, top it off with the lid and serve. 

Grill the peppers and tomatoes over direct heat until the skin is charred. Allow them to cool down a little, then peel off the charred skin and add the flesh to a food processor along with the remaining ingredients, before pureeing into a chunky sauce.

Slice the cabbage into 8 or 16 equal wedges (depending on the size of the cabbage). Mix the butter, Almdudler syrup and salt well, and brush onto both sides of each wedge. Wrap the cabbage wedges in aluminum foil and place them side by side on the grill.

Grill over direct heat for 5–8 minutes, then turn and grill for another 5 minutes. If you wish, you can leave the cabbage wedges to continue cooking over indirect heat with the lid closed at about 180 °C for 10 minutes.

Carefully remove the cabbage from the foil. Serve over the sauce on a plate and garnish generously with sour cream, mint leaves and chili flakes. 

Briefly bring the Almdudler and the sake to a boil, then stir in the miso until it dissolves. Rub the paste into the fish fillet on both sides, then put it in a resealable freezer bag (or wrap well in cling film) to marinate in the fridge for 24–48 hours.

Combine the egg yolk and mustard, then gradually pour in the oil while continuing to beat the mixture until a thick mayonnaise forms. Alternatively, you can use store-bought mayonnaise. Next, stir in the kimchi liquid.

Prepare the grill for direct grilling. Start by putting the fish on the grill with the skin facing down, then flip and grill the other side until the fish takes on a nice colour while still being slightly raw on the inside – about 2–3 minutes per side. Leave to continue cooking away from the heat.

Serve with crispy salad leaves, chopped spring onion, kimchi and kimchi mayo. Fill a salad leaf with some of the fish, garnish to taste, then sprinkle with sesame seeds. Enjoy!