Filter
Reset
Sort ByRelevance
S. Sundt
Vietnamese beefburger
Burger of beef with cucumber, carrot and red onion from Vietnam.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Fry the ciabattinas according to the instructions on the package.
-
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.
-
Heat a grill pan without oil or butter and grill the burgers 6 minutes. Turn halfway.
-
In the meantime, combine carrot julienne with the mayonnaise and the sriracha hot chillisauce for the carrot salad. Season with pepper and salt.
-
Chop the peanuts coarsely. Cut open the ciabattin's. Remove the leaves from the baby cream lettuce. Let the cucumber and onion drain.
-
Cover each roll with 2 lettuce leaves, ¼ carrot salad, a burger and some cucumber and onion. Garnish with the peanuts.
-
Mix the rest of the lettuce with the rest of the cucumber and onion and serve.
Blogs that might be interesting
-
25 minMain dishMihoen, smoked mackerel, iceberg lettuce, sunflower oil, Chinese vegetable mix, red chili sauce,oriental mackerel scallops
-
40 minMain dishEggs, Broccoli, sugar snaps, green asparagus tips, ostrich steaks, olive oil with garlic flavor and chili pepper, green apple, grated horseradish, watercress, lamb's lettuce, garlic dressing,green salad with ostrich steak and egg
-
20 minMain dishgnocchi di patate, olive oil, smoked bacon cubes, onions, broad beans, creme fraiche, arugula, Pecorino Romano (cheese),gnocchi with bacon and broad beans
-
40 minSide dishunpansed schnitzel, flour, oil, butter, lemon juice, dry white wine, mascarpone, garlic, basil, pine nuts, extra virgin olive oil, Parmesan cheese,schnitzel with pesto sauce
Nutrition
725Calories
Sodium41% DV985mg
Fat69% DV45g
Protein70% DV35g
Carbs14% DV43g
Fiber16% DV4g
Loved it