Use your favourite recipe for buns and simply add squid ink or activated charcoal powder. Both ingredients provide striking black colour
Peel and chop the onion into small cubes. In a frying pan with hot oil, lightly fry the onion, together with the crushed garlic, until it turns transparent. Add the curry, stir and remove from the heat. When it cools down, add the whole to the cold yogurt and mix thoroughly. Add the soy sauce and lemon juice to enhance the flavour. Season with salt and pepper.
Wash all vegetables thoroughly. Peel the carrots and cut into thin bars. Chop up the red cabbage and iceberg lettuce. Mix everything together. Add a few drops of lemon juice, season with salt and pepper. Mix again and put in the fridge
Wrap the egg yolk into the meat and add the finely chopped onion. Season the whole with dried bear’s garlic, sweet paprika, chilli pepper and freshly ground pepper. Mix thoroughly so that the spices mix evenly through the meat and knead it.
On the cutting board, form small meatballs and kneading them gently, form them into patty shapes. Their diameter should not be bigger than the diameter of the buns. Leave the meat in the fridge for about half an hour.
Heat the rapeseed oil in a frying pan (preferably a grilling pan). Take the patties and season them with salt on one side. Cook the salted side for approx. 5 minutes. Season the another side with salt before flipping.
Put a slice of your favourite melted cheese on each patty a moment before removing the meat from the pan.
If you want to have warm burger buns, put half them on a baking tray lined with parchment and put it in the oven, preheated to 150 degrees (hot air) for approx. 4 minutes.
Spread the curry sauce on the top half of the bun and top with spinach leaves. Put spinach leaves on the melted cheese side of the warm meat and top with the previously prepared salad. Cover the whole with the top half of the bun. Bon appetite!