1 Finely shred 25g worth of the red cabbage and place it in a mixing bowl. Pour over the sugar, red wine vinegar, and salt.
2 Place the shredded red cabbage in a bowl and scrunch with hands to combine. Cover the bowl and let the cabbage pickle for at least 30 minutes.
3 Cut the Petit Camembert in half lengthways. In 3 containers place the flour in one, eggs in the other and panko breadcrumbs in the third bowl.
4 Take each half of the President Petit Camembert and dip it first in the flour, then in the beaten egg and finally in the panko breadcrumbs, ensuring they are coated evenly. Press the breadcrumbs onto the cheese to adhere. You may need to dip the camembert in the egg and panko breadcrumbs repeatedly to ensure thorough coating.
5 Heat vegetable oil in a deep fryer or a deep pan to 180°C. Carefully lower the breaded President Petit Camembert halves into the hot oil and fry for about 2-3 minutes or until they turn golden brown.
6 Remove the fried Camembert halves using a slotted spoon and place them on paper towels to drain excess oil.
7 Split the burger buns in half and lightly toast them if desired.
8 Place a spoonful mayo, red currant jelly, pickled red cabbage on the bottom half of each bun. Lay a baby gem lettuce leaf on top of the pickled red cabbage. Place the deep-fried President Petit Camembert halves on top of the baby gem lettuce leaf