Rye and shrimp burger
easy
45 mins
45 mins
Ingredients
- 1 bags (45-70 pieces, filling weight 500 g, drained weight 400 g) frozen shrimps (peeled, cooked, glazed)
- 2 Eggs (size M)
- 1–2 Garlic cloves
- 1 Egg yolk (size M)
- 1 heaped Tsp medium hot mustard
- 100 ml Oil
- 250 g Low-fat curd
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- several sheets Lettuce
- 1 piece(s) (approx. 125 g) Cucumber
- 1/4 collar Chives
- 2 TABLESPOONS Lime juice
- 1 TABLESPOON Olive oil
- 4 Rye bread roll (approx. 60 g each)
Directions
- 1
Defrost the shrimps in a sieve at room temperature for about 1 hour, rinse and pat dry well with kitchen paper. Boil eggs in boiling water for about 9 minutes until hard, drain, quench and peel. Let the eggs cool down and cut them into slices
- 2
For the aioli, peel the garlic and chop very finely. Put the egg yolk and mustard in a tall mixing bowl. Whisk with the whisk of the hand mixer for about 3 minutes on highest setting. Then let the oil run in drop by drop while stirring. Stir in garlic. Add quark and stir in. Season to taste with salt and pepper
- 3
Clean, wash and shake the lettuce dry. Wash and peel the cucumber and cut it into fine slices. Wash chives, shake dry and cut into fine rolls. Mix lime juice, salt and pepper. Embezzle olive oil. Mix with the thawed prawns and let it stand for about 5 minutes
- 4
Cut open the buns. Spread the cut surfaces with aioli. Cover the lower halves of the rolls with lettuce, prawns, cucumber and slices of egg. Sprinkle with chives, place the upper roll halves on top and arrange
- 5
Waiting time approx. 30 minutes
Nutrition Facts
580 kcal
33 g
34 g
33 g
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