Type of mealMain course
Nº of people
1dl Gallo Late Harvest
To taste, Gallo Vinegar of Cider
- 600g Minced Meat - beef
- 400g Aubergines
- 4 un Eggs
- 20ml Gallo Raspberry Vinegar
- 125g Onions
- 125g Bean Sprout Salad
- To taste * Salt (Fleur de Sel) and Pepper from the mill
Method of preparation
Divide the minced meat into 8 portions of 75g.
Mould the portions in burger shapes, Slice the aubergines about the same height as the burgers - 12 slices for 4 portions.
Slice onions and fry slowly in Gallo Late Harvest Olive Oil.
Fry aubergine slices and the burgers in a skillet with the Gallo Late Harvest Olive Oil (to point you like your burgers cooked).
Fry the eggs in a hoop the same size as the hamburgers.
Season the bean sprout salad with the Gallo Late Harvest Olive Oil and the Gallo Cider Vinegar and last, on top place the fried egg and sprinkle with salt and pepper.
Garnish with fresh raspberries.
You could also substitute the aubergine slices with Portobello Mushrooms or thick slices of Courgette.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference.
Experiment and share your incredible combinations!