Ingredients
FOR THE BURGERS:
200g courgettes
200g carrots
500g potatoes
100g peas
300g broccoli
50g grated pecorino granglona
1 egg
Salt, pepper and parsley
3 bread crumbs tablespoons
FOR THE BALSAMIC VINEGAR ONIONS:
Oil
400g red onion
60g sugar
120g red wine
15 ml balsamic vinegar
TO COMPLETE THE HAMBURGER:
4 hamburger bread
Flakes of Pecorino granglona
Tomatoes (optional)
Fresh salad (optional)
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Preparation
Clean carrots, potatoes, broccoli and courgettes and cut them into pieces. Blanch the vegetables and peas in the salted water .Drain well and press with a ladle so the vegetables lose the water. Let it cool down.
IN THE MEANTIME, PREPARE THE ONIONS WITH BALSAMIC VINEGAR
Cut the onions into slices. Heat the oil then throw the onions and season with sugar and salt. Stir and cook for 15 minutes, stirring occasionally. Pour the wine and vinegar and cook slowly until the liquid has almost completely evaporated.
NOW PREPARE THE HAMBUGER STUFFING
Take the vegetables and mash them with a fork. Add the grated Granglona cheese, beaten egg, bread crumbs, chopped parsley, salt and pepper. Mix well. With the mixture make 4 burgers and arrange them in a pan with a drizzle of oil. Bake in hot oven at 200°C for about 20 minutes. A few minutes from the end of cooking, put the Granglona’s flakes on the top of the burgers.
TO CONCLUDE
Toast the bread for a minute. As soon as the burgers are ready, remove them from the oven and place on the bread. Add a little onion on the melted cheese.
If you want you can add some green salad and tomatoes.
