Feta Burger with Asparagus and Rocket Salad and Pickles

Method

1. Prepare the pickling liquid: combine 3 parts water, 2 parts apple cider vinegar, and 1 part sugar. For example, 300 ml water, 200 ml vinegar, 200 g sugar.
2. Add turmeric, white and black mustard seeds (about 2 g each), fennel seeds, coriander seeds, and a couple of star anise to the liquid.
3. Slice the cucumbers (torrettini variety) into thin rounds, about 2 mm thick.
4. Add a couple of garlic cloves to the pickling liquid, then bring to a boil.
5. Add the cucumber slices to the boiling liquid, boil for 1 minute, then turn off the heat.
6. Transfer the pickles to a jar, seal, and let cool. They are ready after 1 hour but improve with time.
7. Prepare the asparagus: trim the ends and use a peeler to shave them into thin strips. Place in ice water to crisp.
8. Slice a red onion thinly and add to the ice water with the asparagus to mellow its flavor.
9. Make the batter for the feta: mix cold water and flour to a smooth, thick consistency.
10. Cut the feta into blocks. Dip each block first in the batter, then coat with panko breadcrumbs, pressing gently to adhere.
11. Place the breaded feta in the fridge for about 30 minutes to set.
12. Drain the asparagus and onion. Add half a green apple, thinly sliced, fresh mint, rocket (arugula), lemon zest julienned, lemon juice, a pinch of salt and pepper, and a drizzle of olive oil. Toss gently.
13. Heat oil to 180°C (350°F) for deep frying.
14. Fry the breaded feta quickly until golden and crispy, about 1-2 minutes. Drain on paper towels.
15. Toast the burger buns lightly in the oven.
16. Assemble the burger: place a generous amount of the asparagus salad on the bottom bun, then the fried feta, and top with pickles. Close the bun and serve immediately.