Camembert burger with cranberries

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.8 6
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 packs (à 200 g) deep-frozen baked camembert with wild cranberries
  • 1 (approx. 125 g) Pear
  • 30 g Lamb's lettuce
  • 1 small red onion
  • 50 g Walnut kernels
  • 4 TABLESPOONS Schmand
  • 1 TABLESPOON liquid honey
  • 1 TEASPOON medium hot mustard
  • 1 TABLESPOON Olive oil
  • 4 Pretzel rolls (approx. 50 g each)
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Prepare Camembert according to package instructions in a preheated oven. Defrost the cranberries. Wash, clean and quarter the pear and remove the core. Cut quarters into thin slices. Wash the salad, dab dry and chop coarsely.

  2. 2

    Peel and halve the onion and cut into fine strips. Roughly chop the walnuts. Mix salad, walnuts, onions and 4 tablespoons cranberries.

  3. 3

    Mix sour cream, honey, mustard and oil. Cut the bread roll open, spread the sour cream on the lower halves, spread the salad-cranberry mixture and pear wedges on top. Place 2 small camembert on each roll and sprinkle with the remaining cranberries.

  4. 4

    Place the upper halves of the buns on top. If necessary, pin them firmly with wooden skewers.

Nutrition Facts

KCAL
640 kcal
CARBS
56 g
FATS
36 g
PROTEINS
20 g