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Ingredientes
- 4 ounce Fresh breadcrumbs
- 4 x Spring onions, finely minced
- 1 Tbsp. Minced parsley
- 2 Tbsp. Minced basil
- 1 tsp Mustard
- 100 gm Mozzarella
- 50 gm Grated parmesan
- 2 x Egg yolks
- 1 x Egg Salt and pepper Egg wash and breadcrumbs for coating
- 12 lrg Flat mushrooms
- 1 sm Iceberg lettuce
- 2 Tbsp. Mayonnaise
- 6 x New potatoes
- 6 sm Beetroot
- 3 x Baby aubergines
- 2 x Beef tomatoes
- 1 x Yellow pepper
- 1 x Red pepper
- 2 med Carrots Extra virgin olive oil
Direcciones
- 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 mix 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 possibly fry the flat mushrooms, but do not 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 extra virgin olive oil till slightly coloured and soft in the middle. Season and keep hot.
- 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 extra virgin olive oil, on a medium heat for about 4 min 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 589g | |
| Recipe makes 6 servings | |
| Calories 419 | |
| Calories from Fat 103 | 25% |
| Total Fat 11.8g | 15% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 449mg | 19% |
| Potassium 1793mg | 51% |
| Total Carbs 65.2g | 17% |
| Dietary Fiber 13.0g | 43% |
| Sugars 11.44g | 8% |
| Protein 17.51g | 28% |
