Winterburger

Name: Winterburger
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Venison goulash; 3 Onions; 1 egg (size M); 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Sunflower oil; 125 g Camembert; 2 TABLESPOONS Flour; 4 Pretzel rolls (à approx. 50g); 30 g Lamb's lettuce; 2 TABLESPOONS grainy mustard; 2 TABLESPOONS thickened cranberries

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Venison goulash
3 Onions
1 egg (size M)
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Sunflower oil
125 g Camembert
2 TABLESPOONS Flour
4 Pretzel rolls (à approx. 50g)
30 g Lamb's lettuce
2 TABLESPOONS grainy mustard
2 TABLESPOONS thickened cranberries

Directions

1
For the meatballs, wash game meat, dab dry and turn through the fine disc of the mincer. Peel 1 onion and chop finely. Mix meat, onion, egg and breadcrumbs, season with salt and pepper.
2
Form 4 flat meatballs from it. Heat 2 tablespoons of oil in a frying pan. Fry the meatballs for 3-4 minutes on each side in portions until golden brown. Cut the camembert into slices and place them on the meatballs shortly before the end of the frying time.
3
Peel the remaining onions and cut them into rings, put the flour in a bowl and turn the onion rings in it. Heat 3 tablespoons of oil in a frying pan and fry the onions while turning. Cut open the bread roll.
4
Clean the salad, wash and shake dry. Spread the lower halves of the rolls with coarse mustard. Layer the salad, meatballs and onion rings on top. Spread cranberries on top, place the upper halves of the rolls on top.