Camembert burger

Ingredients for 4 servings:

• 4 brioche rolls
• 500 g minced beef
• 4 Camembert(s), pre-baked and frozen
• 8 leaves of iceberg lettuce
• 2 tomatoes
• 1 can cashew nuts, salted
• 1 jar mango chutney, fruity hot
• 1 bottle of salsa (Texicana salsa)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple but ingenious

This burger is simple but brilliant. Almost all of the ingredients can be made yourself or bought ready-made, depending on how much time and desire you have. Here at Chefkoch you can find delicious recipes for: brioche buns, Texicana salsa and mango chutney. For the Camembert burger, prepare all the ingredients or have them ready: Wash the lettuce and separate the leaves. Wash the tomatoes and cut them into thick slices. Chop the cashew nuts very roughly or leave them whole to retain their bite. Start with the Camembert: Bake it in the oven according to the manufacturer’s instructions (approx. 20 minutes at 180°C). Do this at the same time as the side dishes, e.g. steakhouse fries. While the cheese is in the oven, make the patties: Lightly salt and pepper the beef, knead well and form into 4 burger patties, each weighing 125g. They taste best grilled, but you can also fry them. Sear on both sides and then let it cook for about 5 minutes over medium heat. Finally, place the burger buns in the oven for 1-2 minutes to warm up. Once everything is ready, start stacking. The order determines the flavor: Spread 1-2 tablespoons of Texicana salsa on the bottom bun, then add 2 lettuce leaves. Spread the top half of the bun with 1 large tablespoon of mango chutney and sprinkle with the cashew nuts. Place the tomatoes on top. Now comes the hot ingredients: Place the patty on the lettuce, then the oven-fresh Camembert. Now quickly fold it together and insert a wooden skewer from top to bottom through the “turret” to make the burger easy to eat. It’s important that you remove the Camembert from the oven last so it runs nicely when you cut it!