Wash the orange and lemon hot, dry and finely grate the peel. Squeeze the fruit. Clean and wash the red cabbage and cut it into fine strips from the stalk. Mix with skin, juice and salt, marinate for about 10 minutes.
Grind pepper, star anise and juniper in a mortar, mix with 1⁄2 TL cinnamon. Prepare meat, season with salt and the spice mixture. Slice the burger buns horizontally and fry in 2 tbsp. hot oil.
Remove and fry the meat in 1 tablespoon of hot oil for 2-3 minutes.
Cut beetroot into fine cubes and mix with crème fraîche. Spread the lower halves of the rolls with plum jam and top with red cabbage. Cut the fillets into slices, place them on the red cabbage and place beetroot on top.
Place the other half of the burger bun on top.