Burger on toast bread with zucchini, omelette with champignons and homemade mayonnaise dressing
1 serving
20 minutes
This burger on toasted bread is a true gastronomic masterpiece with German roots. It combines a tender beef patty, lightly fried zucchini, and an airy mushroom omelet, creating a rich flavor palette. The crispy toasts are infused with the aroma of olive oil, while homemade mayonnaise made with lemon juice and mustard adds a refined spiciness to the dish. The traditions of German cuisine, known for its attention to ingredient quality and flavor harmony, make this burger special. It is perfect for both a hearty breakfast and an exquisite dinner, with fresh vegetables and herbs adding a touch of lightness. This burger is the ideal blend of classic and originality that can surprise and delight any gourmet.
1
To prepare the patties, it's best to chop the beef and add some ketchup, 1 raw egg for every 4-5 patties, salt, pepper to taste, and 2-3 pieces of salted crackers crushed into crumbs. Mix everything and shape the patties to about 2 cm thick and definitely 1 cm larger in diameter than the bun for the burger, otherwise the meat will shrink and won't be visible under the bun. Be sure to freeze the patties in the refrigerator beforehand.
- Beef: 100 g
- Chicken egg: 3 pieces
- Olive oil: to taste
2
Take two slices of toast (square) bread and fry on both sides in olive or butter until golden brown.
- Toast bread: 2 pieces
- Olive oil: to taste
3
Prepare the mayonnaise in advance. To do this, whisk together the egg yolk, olive oil, mustard, and lemon juice. Whisk for a long time until the mayonnaise thickens.
- Chicken egg: 3 pieces
- Olive oil: to taste
- Mustard: to taste
- Lemon juice: to taste
4
Grill the patty on a grill or ridged pan (preferably without oil). Since it's beef, you can vary the doneness to your taste; I recommend not overdoing it and leaving the patty juicy.
- Beef: 100 g
5
Fry zucchini in olive oil.
- Zucchini: 1 piece
- Olive oil: to taste
6
Prepare an omelette with mushrooms by frying the mushrooms until golden brown and pouring beaten eggs on top.
- Champignons: 50 g
- Chicken egg: 3 pieces
7
Chop onions, tomatoes, and pickles into small cubes and mix with mayonnaise.
- Tomatoes: 1 piece
- Pickles: 1 piece
- Olive oil: to taste
8
On the toasted bread, spread a mixture of vegetables and mayonnaise, then place a patty on top, followed by zucchini, an omelet with mushrooms on the zucchini, a leaf of green lettuce, and cover it all with another slice of toast.
- Toast bread: 2 pieces
- Olive oil: to taste