INGREDIENTS
- Medallion of gargoyles:
- – Girgolas 600 g.
- – Wonderful salt.
- – Lemon juice 400 cc.
- – Black pepper.
- – Ginger juice.
- – Garlic confit.
- – Tempura flour 400 g.
- – Chilly water 700/800 cc.
- – Flour 000 380 g.
- – Panko c/n.
- Guacamole:
- – Avocado 3 models.
- – Tomato expertly crushed 1 unit.
- – White onion in brunoise ½ unit.
- – Lemon juice.
- – Sal.
- – Cilantro.
- Armed:
- – Pan chipa.
- – Golf sauce.
- – Lettuce.
- – Tomato.
- – Coleslaw.
- – Potato wedges.
Gyrgolas burger with guacamole put together a scrumptious lunch!
PROCEDURE:
1. Marinate the oyster mushrooms with lemon juice, ginger juice, garlic and season with salt and pepper.
2. Put together the tempura flour with chilly water and put aside.
3. Dredge the oyster mushrooms within the flour, after which within the tempura, ending with the panko.
4. Reserve and fry or prepare dinner within the oven.
5. For the guacamole, mash the avocado and add the remainder of the components and regulate the flavour.
6. To assemble, reduce the bread in half and warmth, unfold with the guacamole, place the medallion of gyrgolas + lettuce, tomato and place the opposite half of the chipa.
7. Serve with the potato wedges and coleslaw.
