4 servings
40 minutes
Difficulty: easy
For the burger:
- 1 courgette
- 1 carrot
- 1 celery stick
- 1 aubergine
- 1 medium-size boiled potato
- Thyme & marjoram (a/r)
- 400g giuncata
- 1 egg
- Salt (a/r)
- Pepper (a/r)
- 1 garlic clove
- Extravirgin olive oil
- Fresh breadcrumbs
For the mayonnaise:
- 200g carrots
- 1 tsp apple vinegar
- 1 pinch of salt
- Extravirgin olive oil
Chop the vegetables into small chunks and boil in a pan with abundant salted water for about 7 minutes. Drain and leave to cool.
Once cold, transfer the vegetables to a large bowl and mix with fresh marjoram and thyme, adding in the boiled potato, roughly mashed with a fork, and the giuncata. Season with salt and pepper and add an egg to the mix. With a burger press, or any other round mould, shape the patties and roll them in breadcrumbs, coating them evenly to soak up any leftover cooking water from the vegetables. Once fried, the breadcrumbs should be crispy, in contrast with the soft inside of the burger.
Mayonnaise
Steam the carrots and leave them to cool. Once cold, cut the carrots into chunks and blend with a handheld blender, adding salt and apple vinegar. Slowly and gradually, add the extravirgin olive oil to the mix. Store the carrot mayonnaise in a sealed jar in the fridge until you are ready to use it.
Slice and pan-fry the baby tomatoes with a little olive oil. Serve each burger patty in a granary bun, topping it with the carrot mayonnaise and the pan-fried tomatoes.
