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Place all the apple coleslaw ingredients in a bowl. Add dressing to taste. Set aside.
Mix all the mayonnaise ingredients in another bowl. Set aside.
In a pot, bring the fondue broth to a boil. Add the diluted cornstarch and mix until a thicker consistency is achieved. Add the fondue meat and cook for 1 minute. Remove from heat.
Grill the buns for a few minutes. Spread the mayonnaise on the buns. Garnish with meat and splash with a little cooking juice. Add a little coleslaw, finishing assembling the burger, and enjoy.
Serve with the remaining coleslaw and Parmesan eggplant fries on the side.
Julienne the eggplant. Deep-fry for 1 to 2 minutes. Remove and drain well. Cook again for 1 minute. Drain and add salt.
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