Ciabatta burger with pork medallion, cucumber and herb-yogurt sauce

For 1 person
  • 1 Stalk parsley
  • 2 stalks of chives
  • 2 leaves Picked salad
  • 3-4 EL whole milk yogurt
  • Salt
  • pepper
  • 30 g Cucumber
  • 1/2 red onion
  • 1 TL Oil
  • 60 g Pork fillet
  • 1 (approx. 80 g) Ciabatta rolls
15 minutes
Wash the herbs and lettuce leaves and pat dry. Cut the chives into thin rolls, finely chop the parsley leaves. Mix the yogurt and herbs and season with salt and pepper.
Wash the cucumber, pat dry and cut into slices. Peel the onion and cut into strips. Heat oil in a pan. Wash the meat, pat dry and cut into thin slices. Season the meat with salt and pepper and fry in a hot pan for 2-3 minutes on both sides, then remove from the pan.
Lightly toast / toast the rolls on the toaster, then cut in half. Cover the lower half of the bun with lettuce, onion, cucumber and pork tenderloin. Pour the yogurt sauce on top and finish with the top half of the bun.
1 person approx.:
  • 380 kcal
  • 1590 kJ
  • 23 g protein
  • 9 g Fat
  • 49 g carbohydrates


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