Do you also have a weekly #Meatfreemonday? There exist an endless number of opportunities when it comes to the perfect meat free burger, but this is our take on the vegetatian darling. This one is made with grilled celeriac and BBQ.

How to

Pickled red onions

Prepare and chop the red onions. Bring the rest of the ingredients to a boil and pour over the onions. Place it in the fridge afterwards.

Parsley Mayonnaise

Process the parsley and oil in the blender on full speed for 10 minutes. Strain the remaining parsley. If the oil has become warm, then cool it. Whip the yolks together with salt, pepper, mustard and vinegar. Add the green oil little by little until the mayo has thickened. Season to taste.

Marinated celeriac 

Blend all the ingredients until a smooth paste.

Peel the celeriac and cut it in 2 cm thick slices. let the slices marinate in the BBQ sauce for at least an hour before they are grilled at low heat for 5-10 minutes. Brush the slices of celeriac every time you slip them.

Cut the Jalm&B brioche burger buns in half and grill them on the cutting side for 2-3 minutes. Brush the buttom part of the bun with the parsley mayo. Add a few leafes of lettuce and some shells of the pickled onions on each of the burgers. Place a few of the slices of grilled celeriac on top and brush the top bun with some extra BBQ marinade.