To enjoyWith friends
Nº of people
100ml of Victor Guedes Olive Oil
- 125g of sprouts salad
- 600g of minced beef
- 400g of eggplant
- 4 eggs
- 125g of red onions
- 20ml of apple cider vinegar
- Salt, to taste
- Ground pepper, to taste
Method of preparation
Divide the minced meat in 8 servings, of approximately 75g each, and shape them as burgers.
Cut the eggplant in slices with a thickness similar to the burgers. For 4 servings, you will need 12 slices.
n a pan, heat the red onion with a dash of olive oil to braise it.
Fry the eggplant slices and the burgers in a pan with olive oil as long as necessary to achieve the desired cooking time.
Fry the eggs inside a metal ring with the same diameter as the burgers.
Season the sprouts salad with olive oil and cider vinegar.
Serve it as a mille-feuille, interspersing the eggplant slices and the burgers and ending with the fried egg on top, sprinkling it with ground pepper and salt.
Decorate with a fresh raspberry and serve with the raw sprouts salad.
Try replacing the eggplant with portobello mushrooms or zucchini!