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8 pieces of cornichons/ gherkins
1 bunch of parsley
2 to 3 pinches of espelette chili
1 tbsp of walnut oil
1 tbsp of cider vinegar
6 pieces of radish
4 burger buns
Salt and pepper
Wash and drain the parsley then chop it.
Dice all the gherkins.
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.
Wash and drain the lamb's lettuce.
In the small bowl, whisk together walnut oil and the cider vinegar, season with some salt and pepper.
Wash and thinly slice the radishes.
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.
Toast the burger buns until golden brown color.
In the small bowl, pour the dressing on top of the lamb'lettuce and toss well.
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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