1. Prepare the sauce. Finely chop the green onions and combine with the tamarisk, mix well. Dress with lemon juice, and Picual olive oil. Season with salt and pepper to taste. Set aside.
  2. Trim the green top of the scallions and cut into thin, hair-like, strips. Place in the ice water and allow to curl. Remove from the water bath and place on a paper towel. Set aside.
  3. Prepare the cakes. Peel the potatoes and place them in a salted pot of water. Bring to a boil. Reduce heat and simmer the potatoes until tender. Drain the potatoes and mash until smooth. Gently fold in the vegan cream and dried fried onions. Season with salt and pepper. Form cakes from dollops of potatoes, using 70g (2 ½ oz) per cake. Freeze the prepared cakes for at least one hour, or until firm.  Beat the eggs in a bowl. Place breadcrumbs in a second bowl. Remove the cakes from the freezer, and dredge in flour. Dip each cake in egg, and then in breadcrumbs. Return the cakes to the freezer for at least another hour, or until firm. Heat oil in a deep fryer on medium/medium high, and fry each cake for 5 minutes or until golden. Remove the cakes, and drain on a paper towel.
  4. Prepare the burger. Heat a griddle or grill on medium to high, and cook the burger 4 ½ minutes on each side.
  5. Split the Tiger Bahn and place the bottom half on a plate. Spread the bun with a generous amount of sauce and place the burger on top. Place a potato cake atop the burger, and garnish with the scallion “hair”.  Top with the remaining half of the bun and serve.


For Tiger Bahn (Burger Bun)

  1. Place the flour, sugar, and yeast in the bowl of a stand mixer.
  2. Add all the remaining dough ingredients except for the salt. Knead for 2 minutes to form a unified dough.
  3. Add the salt and continue kneading for another 5 minutes, or until the dough is smooth and elastic.
  4. Place the dough in a lightly greased bowl. Cover with plastic wrap and a kitchen towel, and let rise in a warm, draft-free place until it doubles in bulk.
  5. While the dough is rising, mix the topping ingredients in a separate bowl. Cover and let proof.
  6. After the dough has risen, deflate and divide into buns. Place formed buns on a baking sheet. Cover and let rise for another 15 minutes.
  7. Mix the topping to get a paste. Spread each bun with a generous amount of topping, and let them continue to rise for another 15 minutes.
  8. Heat oven to 190°C (375°), and bake buns for 25 minutes, or until a brown crackle forms on the tops.
  9. Remove from the oven and let cool on a wire rack.
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1 Tiger Bahn (see recipe below)

Yogurt and Scallion Sauce

100g (3 1/2 oz) *yogurt

20g (4 tsp) chopped green onion

10g (2 tsp) Picual (varietal) olive oil

15g (1 tbsp) lemon juice

Salt and coarse black pepper, to taste

Blue Lips Potato Cake

500g (1 lb.) blue lips potatoes

30g (2 tbsp) cashew milk

40g (1 ½ oz.) dried fried onions

salt and coarse black pepper, to taste

100g (3 ½ oz) all-purpose flour

250g (8 oz) breadcrumbs

120g (4 oz) *eggs

Scallion “Hair”

50g (2 oz) green onions

200 ml (3/4 cup) ice water

Tiger Bahn

500g (4 cups and 1 tbsp) all-purpose flour

60g (1/4 cup) sugar

10 g (2 tsps) instant yeast

50g (3 tbsps) canola oil

100g (1 2/3) *egg

180 ml (6 ½ oz) warm water


80g (2 ¾ oz) rice flour

7g (1 ¼ tsp) instant yeast

75 ml (5 tbsps) hot water

15 ml (1 tbsp) canola oil

12g (2 ½ tsps) sugar

1g (1/4 tsp) salt