Camembert burger with cranberries

Name: Camembert burger with cranberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

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
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
Peel and halve the onion and cut into fine strips. Roughly chop the walnuts. Mix salad, walnuts, onions and 4 tablespoons cranberries.
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
Place the upper halves of the buns on top. If necessary, pin them firmly with wooden skewers.