Courgette beefburgers
Courgette beefburgers

Courgette beefburgers


For 4 beefburgers
300 g of white meatloaf mix
50 g of minced bresaola
2 courgettes
10 g of grated Parmigiano Reggiano
a pinch of pepper

oil for cooking

Peel the courgettes and chop the skins.
Crisp the minced bresaola 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 bresaola 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.

  • 20 '
  • rapid
  • easy
  • 4
  • Burner advised: RAPID SEMI-RAPID