Burger with capers, tomato and mayonnaise
2 servings
30 minutes
This burger with capers, tomato, and mayonnaise is a true gastronomic journey to Europe. The combination of tender, aromatic minced meat with the sour-salty taste of capers creates a harmonious balance. Juicy mushrooms add softness to the dish, while fresh salad and tomato bring lightness. Light mayonnaise envelops the ingredients, uniting them into a rich flavor ensemble. The final touch is a sauce made from olive oil, lemon juice, and soy sauce that highlights the subtle notes of each element. This burger is the perfect choice for those who appreciate flavor diversity and love culinary experiments.
1
I added some black pepper to the minced meat and salted it. I mixed it well. I shaped the burgers with wet hands.
- Ground black pepper: to taste
- Ground meat: 200 g
2
I fried them in a pan for 4-5 minutes on each side, wrapped the ready burgers in foil, and set them aside to rest. In the same pan, I browned the sliced mushrooms.
- Ground meat: 200 g
- Fresh champignons: 6 pieces
3
Meanwhile, he placed lettuce leaves on the plate and put half a tomato on top. It should be large, 9-10 cm in diameter.
- Green salad: 10 pieces
- Tomatoes: 1 piece
4
Then I spread two spoons of mayonnaise on the tomato and arranged the capers.
- Light mayonnaise: 4 tablespoons
- Pickled capers: 14 pieces
5
I placed a burger on top, decorated it with mushrooms, sprinkled fresh black pepper, and drizzled with dressing.
- Ground meat: 200 g
- Fresh champignons: 6 pieces
- Ground black pepper: to taste
- Olive oil: 4 tablespoons
6
I made a dressing from soy sauce, a few drops of lemon juice, and a couple of tablespoons of olive oil.
- Soy sauce: 1 teaspoon
- Lemon: 0.5 piece
- Olive oil: 4 tablespoons