Crunchy Nut Burger

For the Crunchy Nut Burger, first coarsely chop nuts and toast them over medium heat without fat in a coated pan until fragrant, remove.

Then let the sugar caramelize brightly in the pan. Add 1 tablespoon olive oil, then the honey, and mix into the caramel along with the nuts. Cook for 1-2 minutes over medium heat, stirring occasionally, then remove from the heat before the caramel gets too dark. Immediately transfer the mixture to a baking sheet lined with parchment paper, shape with a spatula into four compact round patties, and let cool.

Add olives, capers, lemon juice and remaining olive oil to a mixing bowl and puree. Wash and dry grapes and radicchio. Core grapes as needed, then cut in half lengthwise. Cut camembert into slices.

Cut buns in half and toast. Spread olive paste thinly on bun halves, place radicchio on bottom half. Place grapes on top and nut patty on top. Lastly, place camembert on top. Use a kitchen gas burner to lightly brown and melt the cheese to your liking. Then close the Crunchy Nut Burger with the top half of the bun.

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