Food is so much more than just nutrition. It's a way of living, a lifestyle, art, imagination, creativity. Food is passion, dedication and love.

In our series "Spice Up Your Life" we show you our interpretation of hot and healthy food creation.

Today's highlight: Burning Burgers without Buns.

Burgers on fire

Some of you may protest now, but we strongly believe that a good burger doesn't need any buns.

The fact that it's been done like that during many years doesn't justify it either. Our burger pad is made of a bread dumpling.

Bread dumpling recipe

Ingredients (for about 18 dumplings)

250 g old bread
1 onion
10 g butter
200 ml milk
3 eggs
0,5 ts salt
0,5 bunch of wild chives (or other fresh herbs available)
4 ts butter oil

Preparation

Crumble the bread and put it into a bowl. Cut the chives (or other herbs) into tiny pieces and cube the onion. Heat the butter oil and stew the onion's cubes until they are glassy. Add milk, heat it and add some salt. Spill it over the bread crumbles. Whisk the eggs, mix them with the herbs and add it to the other ingredients. Mix everything with your hands and then cover the bowl and leave it for 20-30 minutes.

Heat some salty water in a big pot. Form 6 dumplings out of the dough. Let them simmer in medium hot water for around 15 minutes (make sure the water is not boiling at any time). Take the dumplings out and let them cool down. Cut each dumpling into 3 slices. Heat the butter oil, put the slices into it, turn them around after 2 minutes and take them out after another 2 minutes (they should be golden brown). Drip them off on a paper towel.

Then spice it up!

We use our chili oil we have presented a couple of days ago to provide our meals with a fruity heat.

In this case we have prepared a spicy barbecue salsa with some drops of chili oil to give the burger the appropriate hot touch.

A good plate is the one that makes you hungry even though you're not hungry.

Cooking requires all of our senses.

We need to see, smell, touch, hear and feel the ingredients that are going to be part of the creation. One of our favourite chefs said once: "You have to respect them."