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|
|100 g||lamb’s lettuce|
|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|
|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.