Tuesday, 13 February 2018

Mediterranean Beef Burger


Quantity : 4 servings
Preparation : 15 min Cooking : 15 min
320 calories/serving

4 sun-dried tomatoes (oil packed), finely chopped 2 tbsp
3 tbsp Parsley and Garlic Base (see recipe below)
1 eggs size large
400 g ground beef, extra-lean
4 tbsp Parmesan cheese, grated 12 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
1 tbsp olive oil 15 mL
2 pita breads 90 g
1/2 Boston lettuce 100 g
2 tomatoes, sliced 240 g

Before you start
These burgers can be cooked either in a pan on the stovetop or using an outdoor grill.

Preheat the outdoor grill.
Finely chop the dried tomatoes, then put them in a bowl. Add the Parsley and Garlic Base, egg, ground meat, and grated cheese. Season with salt and pepper to taste, then mix well until the mixture is well combined and smooth. Form the mixture into flat patties. To prevent the patties from puffing up, make a shallow depression with your thumb in the centre.
Lightly brush the patties with the oil and cook on a hot grill for about 15 min, until the outside becomes golden-brown and the inside loses its pink colour. Turn them once halfway through the cooking. Alternatively, the patties can be cooked on the stovetop. Heat the oil in a frying pan over medium-high heat. Add the patties and cook for about 15 min, turning them once.
Place each patty inside a half pita bread. Add a few lettuce leaves and tomato slices then serve.


Quantity : 375 ml
Preparation : 30 min

1 bunch Italian parsley, fresh 100 g
3 cloves garlic
9 tbsp olive oil (enough to cover) 140 mL
Before you start
A small food processor will be very useful to chop the ingredients.

Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator.

Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning.

Can be stored in the refrigerator up to 1 month; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.

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