Today, Andreas Nöckl traditionally grills over fire.

First he shows you how you can make ciabatta yourself. Then bake on the grill right away and grill the filling for the ultimate burger on the grill at the same time.

Recipe for 4 ultimate lamb burgers

For the meat:
3 - 4 tablespoons of vegetable oil
400 g of lamb fillet

Ingredients for ciabatta bread
15 g fresh yeast
250 ml of lukewarm water
450 g white flour
1 teaspoon salt
1 teaspoon of sugar
1 tbsp olive oil

Ingredients Bacon and onion mixture
2 small onions
160 g seck cubes
Chimichurri mix

Topping ingredients
2 small tomatoes
1 clove of garlic
salt and pepper
basil
Lettuce leaves

Preparation of ciabatta bread
Dissolve 15 g of fresh yeast in lukewarm water. Add a pinch of salt and sugar. Stir in a tablespoon of olive oil. Knead everything together to form a dough. In a bowl, cover with a damp cloth, let the dough rise for at least 1 hour. After the dough has risen nicely, divide the dough into 4 parts and shape into flat ciabatta bread. Dust the fireclay bricks with flour and "bake" the bread for about 10-15 minutes.

Preparation of the tomato topping
Dice both tomatoes and the clove of garlic and mix. Season with salt and pepper.

Preparing meat for burgers
Chop both onions and mix with the diced bacon. Season with chimichurri oil. Grill the mixture on the hot plate. Sear the lamb fillet on each side for 3 minutes and let it steep for another 5-10 minutes.

Slice the ciabatta bread and cover with the diced bacon and onion mixture. Cut the lamb fillet into strips and place on top. Garnish with the diced tomatoes, basil and lettuce leaf.

A round of applause for the grill chef!