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Cook the Superburger, frozen, at high for approx. 15 minutes (core temperature 69°C), repeatedly turning.
Slice burger bun horizontally and toast.
Stir sour cream and tarragon mustard until smooth.
Grill Crispy Bacon briefly.
Burger stacking order: burger-bun-bottom, mustardcream, radicchio, Superburger patty, bacon, gorgonzola (melted), basil, burger-bun-lid
Spread sour cream onto Tarte Flambée base and season.
Top evenly with onions, bacon cubes and Emmental cheese.
Preheat the oven to 200°C and bake the Tarte Flambée for approx. 15 minutes.
Top the baked Tarte Flambée with spring onion rings.
Cross 3 pieces of bacon in each of the 12 muffin tin cups.
Crack 1 egg into each cup, season and bake for 20 minutes at 180°C.
Top with chives.
Thaw the donuts at room temperature for approx. 45 minutes.
Sprinkle sugar on the bacon, fry it in the pan and roll loosely.
Stick the bacon slices into the donut and fix it with a skewer.
Fry the Chicken Burger Cornflakes at 175°C for approx. 4-5 minutes.
Mix the coriander with the hummus.
Mix the mayonnaise with the chopped chilli.
Cut the bun in half and grill it for about 15 seconds.
Burger stacking order: burger-bun-bottom, hummus, Chicken Burger Cornflakes, chili-mayonnaise, chard, carrot zests, burger-bun-lid
Season the shallots and sear them briefly.
Season the cherry tomatoes with salt, pepper and the juice of half an orange and marinate for 10 min.
Mix the mayonnaise with the juice from the other half of the orange and orange zest.
Cut the sandwich in half.
Snack stacking order: sandwich-bottom, orange-mayonnaise, salad, Chicken Breast Stripes, tomatoes, shallots, sandwich-lid
Prepare the chicken nuggets according to the packaging instructions.
Stir basil pesto and mayonnaise until creamy.
Heat the wrap, coat with cream, top with cherry tomatoes, mini mozzarella, parmesan shavings and arugula, roll up and serve warm or cold.
Mix the sour cream and peanut butter and season to taste.
Fry Chicken Wings Buffalo for approx. 4 minutes.
Spice the mini peppers whole and fry them in the peanut oil.
Mix the lettuce and lemon juice into the couscous salad.
Serve the Chicken Wings, couscous salad and peppers with the peanut dip.
Cook the Salmon Burger patty, frozen, at medium heat for approx. 15 minutes, repeatedly turning.
Grate the potatoes coarsely, press them, season and fry them in a pan as hash browns.
Mix mayonnaise with dill, mustard and honey.
Burger stacking order: hash browns, salmon patty, honey-mustard-dill-sauce, spinach