Pretzel burger with fried Camembert

Ingredients for 4 servings:

• 4 pretzel rolls
• 4 Camemberts
• Oil for frying
• 70 ml mayonnaise
• 20 g mustard, grainy
• salt and pepper
• 2 onions, red
• 50 g cranberry jam
• 2 romaine lettuce hearts
• 200 g radishes
• 20 g mustard
• 2 tbsp honey
• 2 tbsp oil
• 2 tbsp vinegar
• some water
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with cranberry onions and mustard mayonnaise

Thinly slice the radishes and set aside the outer leaves of the romaine lettuce. Finely slice the remaining romaine lettuce and add them to a bowl with the radishes. Finely slice the onions. In a bowl, combine the mayonnaise and mustard and season with salt and pepper. Fry the onion rings over medium heat until softened. Transfer the onion rings to a small bowl and mix with the cranberry jam. In the same pan, heat about 1 tablespoon of oil and brown the cut sides of the pretzel rolls over medium heat. Heat a little more oil in the same pan and fry the Camemberts for 2-3 minutes on each side until browned and soft on the inside. Brush the cut ends of the rolls with the mustard mayonnaise. Top the bottom halves with a lettuce leaf and a Camembert and top with the cranberry and onions. Place the top half of the roll on top. In a large bowl, combine mustard, honey, oil, vinegar, a little water, salt, and pepper to make a dressing. Add the salad to the dressing and serve with the burgers.