- 20 '
- Burner advised:
For 4 beefburgers
300 g of white meatloaf mix
50 g of minced dry-cured ham
10 g of grated Parmigiano Reggiano
a pinch of pepper
oil for cooking
Peel the courgettes and chop the skins.
Crisp the minced dry-cured ham in a non-stick frying pan, stirring from time to time. Drain off the fat which formed during cooking and leave to cool, then blend finely. Put the chopped courgette skin in a bowl and add the cheese, the blended ham and the pepper and mix.
Add the meatloaf mix and mix thoroughly.
Divide the mixture into 4 balls of about 100 g each and press down until about 1 cm thick.
Oil the bottom of a non-stick frying pan, place the beefburgers inside and put the lid on.
Cook for about 5 minutes over a low heat, remove the lid and check cooking: if the beefburger has changed colour through half its depth it is time to turn it over with the aid of a fish slice. Complete cooking on the other side in a few minutes. Cooking over medium-low heat initially ensures that the core of the beefburger is cooked; to complete, the heat must be turned up for a crispier outside surface.