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S. Sundt
Vietnamese beefburger
Burger of beef with cucumber, carrot and red onion from Vietnam.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Fry the ciabattinas according to the instructions on the package.
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Scrape the cucumber with a cheese slicer into ribbons and cut the red onion into thin rings. Put in a bowl and add the apple cider vinegar and the water.
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Heat a grill pan without oil or butter and grill the burgers 6 minutes. Turn halfway.
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In the meantime, combine carrot julienne with the mayonnaise and the sriracha hot chillisauce for the carrot salad. Season with pepper and salt.
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Chop the peanuts coarsely. Cut open the ciabattin's. Remove the leaves from the baby cream lettuce. Let the cucumber and onion drain.
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Cover each roll with 2 lettuce leaves, ¼ carrot salad, a burger and some cucumber and onion. Garnish with the peanuts.
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Mix the rest of the lettuce with the rest of the cucumber and onion and serve.
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Nutrition
725Calories
Sodium41% DV985mg
Fat69% DV45g
Protein70% DV35g
Carbs14% DV43g
Fiber16% DV4g
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