Mediterranean Hamburger


CategoryDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins
For sandwiches
 200 g Manitoba flour
 200 g 00 flour
 20 g sugar
 1 egg
 30 ml seed oil
 200 ml milk
 10 g fresh brewer's yeast
 8 g halls
 pistachio kernels to taste
For the filling
 200 g Pistachio Pesto Pistì
 7 slices of smoked scamorza cheese
 1 aubergine
 2 tomatoes
 lettuce leaves
 sun-dried tomatoes
1

Prepare the buns: In a bowl or mixer, place the liquids, sugar, oil and yeast, mix. Add the egg and then the flours, mix everything together. Finally add the salt, continue to knead the dough until a homogeneous consistency is obtained. If necessary, add a little flour while kneading. Leave to rise in the bowl or covered mug until doubled in volume. After the time has elapsed, turn the dough out onto the work surface, divide it into 7 equal-weight pieces, form them into regular balls and place them spaced out on a baking tray lined with baking paper. Leave to rise covered with a tea towel until doubled in volume. Brush the rolls with the egg yolk and milk mixture, sprinkle with chopped pistachios. Bake in a preheated oven at 190°- 200°C for about 15 to 20 minutes until golden brown. Remove from the oven and cool on a wire rack.

For the filling: slice the aubergines and grill; season with extra virgin olive oil, mint (or basil if desired) and salt. Slice the tomatoes.

Prepare the meat medallions: form meat balls, place in the hamburger mould and press well, season with various herbs and spices to taste, extra virgin olive oil and salt. Heat a grill or griddle and cook the medallions 5 minutes per side.

To assemble: divide the sandwiches in half and toast a few moments on a hot griddle, with the side to be stuffed facing the griddle. Stuff the base of each sandwich with a generous layer of pistachio pesto, the lettuce leaves (previously washed and dried), the slice of tomato, place the medallion of meat, the slice of smoked scamorza, the grilled aubergine, finish with the sun-dried tomatoes and, before closing the sandwich, spread a layer of pistachio pesto on the inside of the shell. Serve hot.

Note: Smoked scamorza cheese can be melted by placing it on the meat medallions in the last minutes of cooking or by using a burner.

Ingredients

For sandwiches
 200 g Manitoba flour
 200 g 00 flour
 20 g sugar
 1 egg
 30 ml seed oil
 200 ml milk
 10 g fresh brewer's yeast
 8 g halls
 pistachio kernels to taste
For the filling
 200 g Pistachio Pesto Pistì
 7 slices of smoked scamorza cheese
 1 aubergine
 2 tomatoes
 lettuce leaves
 sun-dried tomatoes

Directions

1

Prepare the buns: In a bowl or mixer, place the liquids, sugar, oil and yeast, mix. Add the egg and then the flours, mix everything together. Finally add the salt, continue to knead the dough until a homogeneous consistency is obtained. If necessary, add a little flour while kneading. Leave to rise in the bowl or covered mug until doubled in volume. After the time has elapsed, turn the dough out onto the work surface, divide it into 7 equal-weight pieces, form them into regular balls and place them spaced out on a baking tray lined with baking paper. Leave to rise covered with a tea towel until doubled in volume. Brush the rolls with the egg yolk and milk mixture, sprinkle with chopped pistachios. Bake in a preheated oven at 190°- 200°C for about 15 to 20 minutes until golden brown. Remove from the oven and cool on a wire rack.

For the filling: slice the aubergines and grill; season with extra virgin olive oil, mint (or basil if desired) and salt. Slice the tomatoes.

Prepare the meat medallions: form meat balls, place in the hamburger mould and press well, season with various herbs and spices to taste, extra virgin olive oil and salt. Heat a grill or griddle and cook the medallions 5 minutes per side.

To assemble: divide the sandwiches in half and toast a few moments on a hot griddle, with the side to be stuffed facing the griddle. Stuff the base of each sandwich with a generous layer of pistachio pesto, the lettuce leaves (previously washed and dried), the slice of tomato, place the medallion of meat, the slice of smoked scamorza, the grilled aubergine, finish with the sun-dried tomatoes and, before closing the sandwich, spread a layer of pistachio pesto on the inside of the shell. Serve hot.

Note: Smoked scamorza cheese can be melted by placing it on the meat medallions in the last minutes of cooking or by using a burner.

Mediterranean Hamburger
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