250 g of corned beef, cooked and cut into thin strips
1 little beaten egg
1/2 teaspoon of pepper black ground
2 tablespoons of cream
1 teaspoon of grated spicy rabano
30 g butter
1 tablespoon oil
4 eggs, additional
1/2 Cup grated cheese
1/4 cup pickles in vinegar, fine cuts
Wrap the potato with a cloth or wipe it through the sieve to remove moisture; mix it with the comed beef, the egg, pepper, horseradish and cream milk. Form 4 elongated portions with the resulting mass.
In a frying pan with half the oil and butter, cold portions over medium heat a few 3 minutes on each side or until golden brown and slightly crunchy. Let them drain on absorbent paper.
While the burgers are roasting, cold the eggs with the rest of the oil in a medium skillet until they are almost curdled. Sprinkle with cheese and leave until it melts.
Cut the baguette into 4 parts and these, in two halves. If you wish, roast the inner face of them a little and smear them with butter. Cover the base with a lettuce leaf, a hamburger, an egg, slices of pickle and sauce. Finish with the other half of bread.
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