A deluxe version of hamburgers – with beef, mayo, grilled ciabatta and mozzarella.
Ingredients
- Red onion – 1 piece
- Egg – 1 piece
- Ground beef – 500 g
- Garlic – 1 clove
- Ketchup – 3 teaspoons
- Mustard – 1 teaspoon
- Sweet paprika – 1 teaspoon
- Parsley – 2 tablespoons
- Black pepper – a pinch
- Breadcrumbs – 4 tablespoons
Mayo with peppers
- Mayonnaise – 6 tablespoons
- Sweet paprika – 0.25 teaspoon
- Lemon juice – 50 ml
Salsa
- Red onion – 0.5 piece
- Garlic – 1 clove
- Fresh basil – 5 g
- Balsamic vinegar – 1 tablespoon
- Olive oil – 3 tablespoons
- Cherry tomatoes – 150 g
- Black pepper – a pinch
To serve
- Mozzarella – 1 piece
- Ciabatta – 1300 g
- Garlic – 2 cloves
- Olive oil – 1 tablespoon
Preparation
Finely chop the red onion and gently sauté it in olive oil until translucent. Chop the garlic and parsley. Then, mix all the ingredients, including the onion, in a bowl to combine thoroughly. If the mixture is too loose, add more breadcrumbs. The mixture should be slightly moist to form the burgers. Divide the mixture into 6 portions and shape them into burgers by hand. If the mixture is too sticky, lightly oil your hands. Place the formed burgers on a tray and refrigerate until ready to grill.
When everything is ready, lightly brush the burgers with olive oil, place them on the grill, and grill until the meat is cooked through, flipping once.
Mix the paprika with lemon juice in a bowl, add mayonnaise, and mix well. Refrigerate until serving. Place finely chopped onion and garlic in a bowl. Add halved cherry tomatoes, season with salt and pepper. Add balsamic vinegar and let it sit for half an hour to meld the flavors. Finally, add olive oil and chopped basil, mix well, and season to taste.
Slice the ciabatta in half, then cut each half into 3 pieces. Drizzle each piece with olive oil and toast on the grill. Wrap them in foil to keep warm. After toasting, rub each piece with a clove of garlic. Serve the burgers with mayo, salsa, and a slice of mozzarella.
