Two-meat hamburger with roasted peppers and yogurt sauce

Two-meat hamburger with roasted peppers and yogurt sauce


Red and yellow! A lovely sandwich to look at and good to eat!


For the burgers:
300 g minced beef
200 g minced pork
1 red bell pepper
1 yellow bell pepper
1 package Hamburger
100 g lamb’s lettuce
1 tbsp mustard
a little bit of extra virgin olive oil
1 pinch/es of salt and pepper
For the sauce:
300 g plain Greek yogurt, lactose free
1 tbsp lemon juice
20 g chives
4 tbsp extra virgin olive oil
1 pinch/es of salt
1 pinch/es of white pepper


  • Line a baking tray with baking parchment, and arrange the peppers on top.
  • Roast the peppers in the oven at 180°C until the skin starts to blister and come away from the flesh.

Prepare the sauce:

  • Combine the yogurt, lemon juice, oil and the chopped chives in a bowl and season with a good pinch each of salt and pepper.
  • Mix thoroughly, the cover and leave to rest in the fridge.
  • Once the peppers have finished cooking, leave them to rest for 15 minutes in a sandwich bag, then remove the stalks and the skins.
  • Cut the peppers lengthways into wedges, place them in a shallow dish and season with a drizzle of oil and a good pinch of salt.
  • Combine the minced beef and pork in a bowl, adding the mustard and a small pinch of salt and pepper, then shape the mixture into 4 even burger patties.
  • Cut the Hamburger rolls in half and arrange cut side down in a pre-heated, non-stick pan. Once toasted, keep them warm.
  • Fry the hamburgers in 2 tablespoons of oil, turning them with a fish slice after about two minutes.
  • Arrange the peppers on the lower half of each roll, then carefully place the cooked hamburger on top, followed by the lamb’s lettuce and, finally, the yogurt sauce.
  • Top with the other half of the roll and serve.

Chef’s suggestion: for an even more tempting burger, place shavings of Parmigiano Reggiano cheese on top of the roast peppers.

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