Summary

Ingredients

• 4 brioche buns
• 500 g round beef
• 4 Camembert (s), pre-baked and frozen
• 8 leaves iceberg lettuce
• 2 tomato (s)
• 1 can cashew nuts, salted
• 1 glass mango chutney, fruity hot
• 1 bottle salsa (Texicana Salsa)

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Instructions

1. Wash lettuce and chop the leaves.
2. Wash tomatoes and cut into thick slices.
3. Chop cashew nuts roughly, or leave them whole.
4. Preheat oven to 180°C (350°F).
5. Place Camembert in the oven and bake for 20 minutes.
6. While Camembert bakes: Season 500g beef with salt and pepper, knead well, and shape into 4 patties of 125g each.
7. Heat a grill or pan over medium-high heat and sear patties on both sides until browned.
8. Reduce heat to medium and simmer patties for 5 minutes.
9. When Camembert has about 1 minute remaining, place brioche buns in the oven for 1-2 minutes to toast.
10. Remove Camembert from oven and let it drain.
11. On each lower bun, spread 1-2 tablespoons of salsa and top with 2 lettuce leaves.
12. Brush each top bun with 1 tablespoon of mango chutney, sprinkle with cashew nuts, and arrange tomato slices on top.
13. Place a cooked patty on each lettuce-covered lower bun.
14. Top each patty with hot Camembert.
15. Place each prepared top bun on the Camembert and secure with a wooden skewer inserted from top to bottom.