Lumberjack burger with corn wheel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the corn and cook in boiling salted water with some sugar for about 45 minutes. Clean, wash and drain the chanterelles. Take out the corn and cut into thin slices. Heat 2 tablespoons of clarified butter in a frying pan, fry the corn slices briefly, keep warm. Add chanterelles to the frying fat and fry for about 5 minutes.

2. 2

   Season with salt and pepper. Keep warm. Wash the meat and pat dry. Add 1 tablespoon of clarified butter to the pan. Fry the meat for 3-4 minutes on each side. Peel onions and cut into fine rings. Clean, wash and pat dry the salad. Cut the bread roll once horizontally. Cover the lower half of the roll with salad, onion rings, meat and mushrooms. Arrange on plates with upper roll half and corn slices.

3. 3

   Peel onions and cut into fine rings. Clean, wash and pat dry the salad. Cut the bread roll once horizontally. Cover the lower half of the roll with salad, onion rings, meat and mushrooms. Arrange on plates with upper roll half and corn slices. Garnish with chive rolls. Tastes good with shashlik sauce

Nutrition Facts

KCAL
570 kcal

CARBS
39 g

FATS
21 g

PROTEINS
34 g