Hamburger bun with parsnip and nashi pear

Preheat the oven to 200 ° C and bake the ciabattas according to the instructions. Finely chop the garlic, grate the ginger and finely chop the pepper without seeds. Cut the nashi pear into thin segments.

Scrape long ribbons of the parsnip with the peeler. Fry the fruit in a wok with two-thirds of the olive oil, the garlic with ginger and red pepper. Stir fry the parsnip ribbons for 2 minutes. Sprinkle with salt.

Cut open the ciabattas and grill the cutting edges in a hot grill pan. Brush the hamburgers with olive oil and fry them in the grill pan for 4-6 minutes until tender and brown.

Brush the cut surfaces of the ciabatta with curry sauce. Put the bottom sides each on a plate. Divide the arugula and parsnip over it and place the hamburgers with slices of nashi on them. Cover with the top of the buns.