Chinese hamburger with pumpkin puree and beef — Steven Zhang & Jeffery Cai

• 2 slices Chinese hamburger (1 cm high)
• 70g stewed beef brisket
• 10g sliced pumpkin
• 20g pumpkin purèe
• 2g sea salt, black pepper crushed, olive oil each
• 10g mixed lettuce

Top temperature: 249°C
Bottom temperature: 230°C
Total time: 0.50 min
Microwave: 15
Before/After: Before
Flex: On
Food temperature: +3°C

• The stewed beef brisket can be purchased already pre-cooked, sliced in 1.5 cm thick.
• Cut the pumpkin into thin slices.
• The sauce consists in 1 Part Pumpkin Puree, sea salt, black pepper crushed, olive oil mixed together.