Yield: 6 servings
|4 ounces||Fresh breadcrumbs|
|4 \N||Spring onions; finely chopped|
|1 tablespoon||Chopped parsley|
|2 tablespoons||Chopped basil|
|50 grams||Grated parmesan|
|2 \N||Egg yolks|
|\N \N||Salt and pepper|
|\N \N||Egg wash and breadcrumbs for coating|
|12 larges||Flat mushrooms|
|1 small||Iceberg lettuce|
|6 \N||New potatoes|
|3 \N||Baby aubergines|
|2 \N||Beef tomatoes|
|1 \N||Yellow pepper|
|1 \N||Red pepper|
|\N \N||Olive oil|
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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Carlton Food Network
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