Time to impress your guests or family with some creative cooking. Nothing can go wrong with this meat burger and it’s perfect topping combo. You can serve these delicious hamburgers with a mixed green salad or french fries (chips).
Ingredients
– 8 slices of multigrain bread
– 4 marinated (peeled) red bell peppers
– 4 cucumber slices
– Arugula salad (roquette)
– 200 g Héritier “Mulhouse Onion” confit
– 2 dl Belberry “Yellow Bell Pepper Ketchup”
FOR THE HAMBURGERS
– 500 g minced veal
– 50 g panko
– 5 cl Belberry’s “Yellow Bell Pepper Ketchup”
– 3 g Ras el hanout
– 5 cl olive oil
- For the burgers: mix all the ingredients and shape 4 equal patties.
- Fry both sides briefly at high temperature in some olive oil and then roast in the oven at 180°C.
- Grill the slices multigrain bread in a toaster.
- Take a slice of toasted bread, add the marinated bell pepper, cucumber and some arugula leaves on it.
- Pour some ketchup over the vegetables.
- Finish by spreading onion confit on your burgers and top it with the second slice of multigrain bread. Garnish with some extra ketchup and / or confit.
- Enjoy!