Burger on Toasted Bread with Zucchini, Mushroom Omelet, and Homemade Mayonnaise Dressing
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Burger on toasted bread with zucchini, mushroom omelet, and homemade mayonnaise dressing
Ingredients
- Beef - 3.5 oz
- Courgette - 1 piece
- Potato - 1 piece
- Pickles - 1 piece
- Chocolate eggs - 3 pieces
- Olive Oil - to taste
- Mustard Greens - to taste
- Meyer Lemon Juice - to taste
- Morels - 1.8 oz
- Toasts - 2 slices
Step by Step guide
Step 1
For the patties, it's best to chop the beef and add a bit of ketchup, 1 raw egg for every 4–5 patties, salt, and pepper to taste, along with 2–3 pieces of salted crackers crushed into crumbs. Mix everything and form patties about 2 cm thick and definitely 1 cm larger in diameter than the bun on which the burger will be served; otherwise, the meat will shrink and won't be visible under the bun. Be sure to freeze the patties in the refrigerator beforehand.
Step 2
Take two slices of square toasted bread and fry them on both sides in olive or butter until golden brown.
Step 3
Prepare the mayonnaise in advance. For this, whisk together the egg yolk, olive oil, mustard, and lemon juice. Whisk for a sufficient amount of time until the mayonnaise thickens.
Step 4
Grill the patty on a grill or ribbed pan (preferably without oil). Since this is beef, you can vary the doneness to your taste; I recommend not overcooking it to keep the patty juicy.
Step 5
Sauté the zucchini in olive oil.
Step 6
Prepare the mushroom omelet by frying the mushrooms until golden brown and then pouring the beaten egg over them.
Step 7
Chop the onion, tomato, and pickles into small cubes and mix with the mayonnaise.
Step 8
On the toasted slice, spread the vegetable and mayonnaise mixture, place the patty on top, add the zucchini, then the mushroom omelet, and a leaf of green lettuce, and cover it all with another slice of toast.
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