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 dishminced beef, garlic, ground cumin seeds (djinten), ground chili pepper, traditional olive oil, potato wedges, fresh carrots, fresh flat parsley,Turkish meat kebab -
65 minMain dishbottle gourd, cinnamon, traditional olive oil, salt, freshly ground black pepper, fresh coriander, garlic, pumpkin seeds, Greek yoghurt, sriracha sauce,yotam ottolenghi's pumpkin with chili yoghurt and coriander sauce -
35 minMain dishString Beans, oil, garlic, Red pepper, tomato cubes, fish stock, dried oregano, coalfish fillet, baguette,fish pot with vegetables -
25 minMain dishcelery, winter carrot, olive oil, onion, peeled tomatoes, spinach à la crème, grated young cheese, perline,perline with raw ham and tomato sauce
Nutrition
725Calories
Sodium41% DV985mg
Fat69% DV45g
Protein70% DV35g
Carbs14% DV43g
Fiber16% DV4g
Loved it