INGREDIENTS
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8 pieces of cornichons/ gherkins
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1 bunch of parsley
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2 to 3 pinches of espelette chili
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1 tbsp of walnut oil
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1 tbsp of cider vinegar
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6 pieces of radish
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4 burger buns
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Salt and pepper
METHOD
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Wash and drain the parsley then chop it.
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Dice all the gherkins.
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In the bowl, add the fromage blanc, parsley, gherkins, 2 to 3 pinch of espelette chili and seasoning with salt and pepper. Mix well and keep in the fridge.
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Wash and drain the lamb's lettuce.
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In the small bowl, whisk together walnut oil and the cider vinegar, season with some salt and pepper.
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Wash and thinly slice the radishes.
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Heat a pan, pour some olive oil, season with salt and pepper the patty, cook for 2 to 3 minutes on each side or until well browned and cooked to your liking.
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Toast the burger buns until golden brown color.
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In the small bowl, pour the dressing on top of the lamb'lettuce and toss well.
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Spread over the base of the bun the mix of fromage blanc, add the beef burger, then some radish and the seasoning of lamb s lettuce, for the end cover with this other bun.
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Serve immediately.
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