recipes
Gluten free veal and Pecorino cheese burger, grilled zucchini and triple cooked fries
Serves: 4
Ingredients
For the burgers
- 300g finely diced veal topside
- 1 shallot, 1 carrot, 1 celery stick and 2 cloves of garlic all peeled and finely chopped
- 2 spoons gluten free breadcrumbs (Golden Harvest)
- 1 egg
- 100g grated pecorino cheese
- Grated nutmeg
- ½ teaspoon oregano
- Chopped parsley
- Fresh seasoning
- Olive oil
- 4 gluten free burger buns (Golden Harvest)
You will also need
- 2 zucchini sliced and grilled
- 100 g pecorino grated
- Fresh basil leaves
- 2 cloves garlic
- Toasted pine nuts
- 2 sliced tomatoes
- Lettuce leaves
- 4 large potatoes
- Vegetable oil for frying
Method
Cook the vegetables in a spoon of olive oil until soft; add to the meat, with the egg, pecorino, nutmeg, oregano, parsley and seasoning. Mix well and bind with enough bread crumbs. Divide into 4 balls and flatten slightly to form the burgers. Next, prepare a pesto with the pecorino, basil, pine nuts, garlic and olive oil. Peel and cut the potatoes into thick chips, bring to the boil in salted water, drain and dry on kitchen paper. Cook the chips in hot oil until slightly golden. Deep fry again at a higher temperature before serving for a crispy potato fry.
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