Italian smash burgers with pesto rosso, artichoke mayo, burrata, and tomato salsa
Ingredients
4 persons
Olive-tomato salsa
- 4 ripe tomatoes, diced
- 80 grams of black olives, pitted and coarsely chopped
- 4 teaspoons capers
- 2 handfuls of fresh basil, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- salt and pepper
artichoke mayonnaise
- 6 tablespoons mayonnaise
- 6 canned artichoke hearts, drained
- 2 pinches of salt
Hamburgers
- 600 grams ground chicken
- 6 tablespoons ELVEA Pesto Rosso
- 2 teaspoons dried oregano
- 4 brioche buns
- 2 tablespoons vegetable oil
- 8 green lettuce leaves
- 2 balls of burrata
- 2 lemons, the zest
- salt and pepper
- butter
Preparation
-
1
Mix the diced tomatoes with the black olives, capers, basil, olive oil, and balsamic vinegar. Season with pepper and salt, and set aside.
-
2
Mix the artichoke hearts with the mayonnaise and a pinch of salt into a coarse sauce.
-
3
Mix the ground chicken loosely with the ELVEA Pesto Rosso, oregano, pepper, and salt.
-
4
Divide the minced meat into four equal portions and loosely roll them into balls.
-
5
Halve the brioche buns and toast the cut sides golden brown in a pan with a knob of butter.
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6
Heat the vegetable oil in the same pan over high heat. Place the meatballs in the pan and immediately press them flat into thin smash burgers.
-
7
Fry the burgers for 2 to 3 minutes until they get crispy edges. Flip them and fry for about another 2 minutes.
-
8
Spread the bottom half of the brioche buns with artichoke mayonnaise and top with the lettuce and a smash burger.
-
9
Tear the burrata open and distribute it over the burgers. Spoon the tomato salsa over it and place a second smash burger on top.
-
10
Finish with lemon zest and top the burgers with the top half of the brioche buns.
Buon appetito!
