Kale burger

500 g minced game meat

6 slices of bacon

3 tbsp olive oil

3 kale leaves

salt and pepper

2 tbsp mustard

2 burger buns

Probably the world's most popular dish from the United States is the burger. Julian Schmitt, owner of the Instagram page @carnivorgrill, has prepared a special burger version for you - with kale chips and bacon strips. Prepare the mince, fire up your ceramic wonder weapon and give it a try!

Season the mince with salt and pepper to taste. Form 2 burger patties from the mince and set aside at room temperature.

Wash and dry the kale and marinate with olive oil, salt and pepper. Heat the Monolith indirectly to 120°C to make the kale chips. Cook the kale for approx. 40 minutes. The kale should be dry and crunchy after the cooking time. Put the kale chips to one side.

Now the kamado must be converted from indirect to direct heat. To do this, remove the deflector stones from the grill and place the grill grate on the lowest level. It is important to open the ventilation completely.

Now place the two venison patties in the middle of the grill and sear them on both sides. Meanwhile, place the bacon on the edge and cook until crispy.

If desired, the burger buns can also be briefly warmed on the grill. To finish the burger, brush the buns with mustard and stack them in the following order: kale chips, pattie, bacon, kale chips. Good luck!