Italians don't really have as many burgers as they do in the UK or in America but.. yes they do like a good quality burger from time to time.
When I go to my butcher and I ask for a burger I usually mean just pressed mince without any salt and pepper added and then when I cooked it I just add my own spices.
I like burgers which are 100% meat without any bulking agents added which makes them cheaper but also not as good.
I also like veggie burgers. This is another way to "dress up" your vegetables and make them super tasty, just like this eggplant burger I made yesterday to use up a couple of eggplants I had in the fridge.
I recommend this recipe. It is tasty, healthy and really straightforward.
This recipe makes 4 burgers.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Yield : 4
Dice the eggplants. Slice the garlic thinly. In a pan heat up 2 tbsp of olive oil, add the eggplant, the garlic and cook until soft for about 20 minutes whilst stirring from time to time. After 15 minutes remove the lid so that the excess water evaporates.
Put the bread in a processor or just cut it into small pieces and add it to the cooked eggplant. Add the cheese, the torn basil leaves, salt and pepper and mix well.
Divide the mixture into 4 balls. Put each ball onto a pastry cutter and press well. You might need to add some breadcrumbs if the mixture is still very wet. You need to be able to shape your burgers easily.
Cook the burgers in a pan for 3 to 4 minutes each side over a gentle heat (otherwise they will burn!) with a little olive oil turning them on both sides gently as they are quite delicate. Enjoy with fresh salad 🙂