| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Italian |
Gourmet, Green, The |
6 |
Servings |
INGREDIENTS
| 4 |
oz |
Fresh breadcrumbs |
| 4 |
|
Spring onions, finely |
|
|
chopped |
| 1 |
T |
Chopped parsley |
| 2 |
T |
Chopped basil |
| 1 |
t |
Mustard |
| 100 |
g |
Mozzarella |
| 50 |
g |
Grated parmesan |
| 2 |
|
Egg yolks |
| 1 |
|
Egg |
|
|
Salt and pepper |
|
|
Egg wash and breadcrumbs for |
|
|
coating |
| 12 |
|
Flat mushrooms |
| 1 |
|
Iceberg lettuce |
| 2 |
T |
Mayonnaise |
| 6 |
|
New potatoes |
| 6 |
|
Beetroot |
| 3 |
|
Baby aubergines |
| 2 |
|
Beef tomatoes |
| 1 |
|
Yellow pepper |
| 1 |
|
Red pepper |
| 2 |
|
Carrots |
|
|
Olive oil |
INSTRUCTIONS
Mix all the ingredients for the burger, except the egg wash and
breadcrumbs, together in a bowl and divide it into 6 portions,
squeezing the mixture into balls. Then flatten them into burger shapes
and leave to rest in the fridge. To make the garnish, shred the
lettuce and mix with the mayonnaise. Season. Slice the tomatoes and
season. Grill or fry the flat mushrooms, but don't overcook them as
they need to keep their shape. These will act as the burger buns. Cut
the potatoes, aubergines and beetroot into wedges. Cut the pepper and
carrots into batons, then cook the vegetables in a frying pan in some
olive oil until slightly coloured and soft in the middle. Season and
keep warm. Coat the burgers with egg wash and then breadcrumbs,
pressing firmly with a palette knife into shape. Cook the burgers in a
frying pan in a generous amount of olive oil, on a medium heat for
about 4 minutes on each side. Drain on kitchen paper. To serve, place
a mushroom on a plate with a burger on top, then tomato slices and
lettuce. top with another mushroom and garnish with the vegetables.
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