Ciabatta burger with pork medallion, cucumber and herb-yoghurt sauce

Name: Ciabatta burger with pork medallion, cucumber and herb-yoghurt sauce
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 Stalk parsley; 2 stalks of chives; 2 leaves Picking salad; 3-4 Tbsp Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Cucumber; 1/2 red onion; 1 TEASPOON Oil; 60 g Pork tenderloin; 1 (approx. 80 g) Ciabatta buns

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 Stalk parsley
2 stalks of chives
2 leaves Picking salad
3-4 Tbsp Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Cucumber
1/2 red onion
1 TEASPOON Oil
60 g Pork tenderloin
1 (approx. 80 g) Ciabatta buns

Directions

1
Wash the herbs and lettuce leaves and dab dry. Cut chives into thin rolls, chop parsley leaves finely. Mix yoghurt and herbs and season with salt and pepper.
2
Wash the cucumber, dab dry and cut into slices. Peel onion and cut into strips. Heat oil in a pan. Wash the meat, dab dry and cut into thin slices. Season meat with salt and pepper and fry it in the hot pan on both sides for 2-3 minutes, then remove from the pan.
3
Lightly toast/roast the rolls on the toaster, then cut in half. Cover the lower half of the roll with lettuce, onion, cucumber and pork fillet. Add the yoghurt sauce and finish with the upper half of the roll.