Place fruit and 160ml juice in a bowl and ferment at room temperature for two days.
Puree the fermented fruit and juice in a blender and strain through a sieve.
Mix flour, yeast, and fermented juice with a dough hook until a smooth dough forms.
Combine roll ingredients except salt in a mixer for six minutes, then add salt and mix for two minutes.
Cover dough and let it rise in a warm place for 30 minutes.
Shape dough into ten rolls and prove in a warm place for 40 minutes until doubled.
Preheat the oven to 220°C.
Sprinkle rolls with flour and bake for 15-20 minutes until golden and hollow-sounding when tapped.
Cool rolls on a wire rack.
Sauté shallots, garlic, and chillies in olive oil for two minutes then cool.
Pulse the whiting in a food processor for one minute and transfer to a bowl.
Mix whiting with shallots, parsley, eggs, breadcrumbs, salt, and pepper.
Form 100g balls into patties and chill for 20 minutes.
Preheat the oven to 200°C.
Fry patties in olive oil for two minutes per side.
Transfer burgers to a tray and bake for three minutes to finish.
Blend egg yolks, vinegar, mustard, salt, and lemon juice in a processor.
Gradually whisk in rapeseed oil until the sauce thickens.
Stir in remaining sauce ingredients and season.
Toss salad ingredients with oil and seasoning.
Assemble by placing salad, a burger, and tartare sauce inside each split roll.