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Bubba burger, Prescriptions, Any category, Any kitchen, Hot snacks, Main dishes, German cuisine

Ingredients portion 4

Tiger prawns 600g

Panko breadcrumbs 100 g

Lettuce 50 g

Caesar sauce 90 ml

Vegetable oil 1 tablespoon

Tomatoes 1 piece

Hamburger bun 4 pieces

Salt to taste

Ground black pepper to taste

Cooking instructions 25 minutes

1 Chop half the prawns coarsely with a knife. Put the other half through the meat grinder, either with a medium or fine grinder. Mix the two minced meat together, knead and beat out.

2 Shape the cutlets with the cooking ring, roll them in the panko breadcrumbs and fry them in the oil for two and a half minutes on each side, turning them over to season with salt and pepper.

3 Chop the lettuce, mix with half the Caesar sauce and place on the bottom halves of the buns. Then place the cutlets, the diced tomato and the top halves of the buns, brush with the sauce.

Recipe tip For the Caesar sauce, whisk 40 grams of Dijon mustard with five egg yolks, then add 90 ml of cold olive oil in a thin stream while stirring. When the mixture is homogenous, add 35 grams of crushed anchovies, 35 ml of lemon juice or white wine vinegar and 20 grams of grated Parmesan.

Tilapia in almond breading

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .