Two-meat hamburger with roasted peppers and yogurt sauce

• 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.