Caper-studded hamburgers with leek and aubergine

Tags: Dips | Spreads Fingerfood Sandwiches | Bread filled and stuffed Meat | Fish
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A lactose-free recipe for a tasty burger with a Mediterranean flavour!

Ingredients

For the burgers:
300 g
minced beef
200 g
minced pork
1 tbsp
pickled capers
2
leeks
1 package
4 slices
aubergine
self-made tartar sauce
2 sprigs
parsley
extra virgin olive oil
oregano
salt
For the tartar sauce:
4
eggs
3
pickled gherkins
1 tbsp
pickled capers
1 tbsp
white vinegar
1 sprig
parsley
1 sprig
tarragon
200 ml
sunflower oil
salt
peppercorns

Preparation

  • Cut the ends off the leeks, slice them thinly then sauté them in a pan with 2 tablespoons of the oil for 8-10 minutes. If they dry out and start to stick, add a few spoonfuls of water.
  • At the end of the cooking time, allow them to dry out once more before seasoning with a good pinch of salt.
  • Rinse the capers in running water and chop them finely with the parsley leaves. Mix the minced beef and pork together in a bowl. Add the chopped caper and parsley mix and a good pinch of salt, then shape the meat into 4, even hamburger patties.
  • Sear the aubergine slices on a pre-heated, cast-iron griddle pan, turning them over after a minute. Season with a drizzle of oil and a pinch each of salt and dried oregano.
  • Cut the Hamburger rolls in half and toast the cut surface on the griddle pan. Cook the hamburgers, too, turning them over after about 2 minutes.
  • Assemble the burgers as follows: spread the inside of the rolls with tartare sauce, then carefully place the other components on the lower half of each roll, starting with the grilled aubergine, then the hamburger patty, then the leeks and finally the top half of the roll. Insert a skewer to hold the burger together and serve.
  • For tartar sauce boil two of the eggs until hard boiled, remove the shells and separate the yolks from the whites. Chop the gherkins, capers, parsley and tarragon and mix together.
  • Blend the boiled egg yolks with the vinegar, and good pinch of salt and a sprinkling of freshly ground black pepper. Add the yolks from the fresh eggs and whisk the mixture with an electric beater.
  • While you are whisking, very gradually add the oil (one drop at a time). Take care not to pour the oil too quickly and to always stir in the same direction.
  • The sauce is ready once it has reached a creamy, dense, uniform consistency. Finally, stir in the mixture of chopped ingredients.
  • Allergene_Milk

At a glance

Difficulty
medium
Servings
4
Products in this recipe