Italian burger

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the aioli, wash parsley, dab dry and chop finely. Place the egg yolks, 1 tsp lemon juice and 1 tbsp oil in a tall mixing bowl and mix with a hand blender. Add 50 ml oil bit by bit.

2. 2

   Peel the garlic and press it through a garlic press. Mix garlic, salt, pepper and parsley with the aioli. Put it in a cold place. Clean the rocket, wash and spin dry, put it in a cool place.

3. 3

   For the salsa, drain the peppers in a sieve and chop them coarsely. Clean and wash the spring onions, cut them in half lengthwise, cut them into strips and mix them with the paprika. Season salsa with salt and pepper.

4. 4

   Wash and clean the zucchini and cut them lengthwise into thin slices. Heat 2 tablespoons of oil in a large frying pan and fry the zucchini until light brown, turning them over. Remove from the pan, season with the remaining lemon juice, salt and pepper and set aside.

5. 5

   For the burgers, rinse the rosemary, dab dry, remove the needles from the branch and chop finely. Season minced meat with egg, breadcrumbs, salt, pepper, rosemary and honey and knead well. Divide into 8 portions of equal size.

6. 6

   Drain the mozzarella and cut into 6 thin slices.

7. 7

   Rub hands thinly with oil. Form 8 round flat cakes (each approx. 12 cm Ø) from the minced meat. Place 1 1/2 slices of mozzarella on each of the 4 flat cakes, place the second flat cake on top and press down all around so that the cheese is enclosed.

8. 8

   Heat the rest of the oil in portions in a large frying pan, fry the burgers in it for 6-8 minutes, turning them over at a mild heat. Warm the rolls on the toaster and cut them in half crosswise. Spread the lower halves of the rolls one after the other with aioli, then top with rocket, burgers, paprika salsa and zucchini.

9. 9

   Place the top half of the roll on top. Add the remaining aioli.

Nutrition Facts

KCAL
940 kcal

CARBS
54 g

FATS
61 g

PROTEINS
42 g