Ingredients
Serves 4
Tomato sauce:
- 300g tomatoes
- 2 spring onions
- 3 tbsl olive oil
- 2 tbsl lemon juice
- Cayenne pepper
- Salt, pepper
Burger:
- 250 g Gruyère AOP
- 150 g old, dry bread
- approx. 4 dl hot milk
- 300 g leaf spinach
- 3 eggs
- approx. 3 tb fresh, chopped herbs, e.g.: parsley, lovage, thyme
- 2 garlic cloves
- nutmeg
- salt, pepper
- 50 g breadcrumbs
- 2 tb clarified butter
Preparation
Tomato sauce:
-
Cut the tomatoes into small cubes. Finely chop the spring onions. Mix both with olive oil, lemon juice, cayenne pepper, salt and pepper.
Burger:
-
Cut the bread into cubes and allow to soak in the milk. As soon as the bread is soaked through, squeeze out gently and pick to pieces with a fork.
-
Put the spinach in a bowl and pour in plenty of boiling water. Allow to stand for 1-2 minutes, sieve and plunge in gold water. Squeeze out the spinach well and roughly chop.
-
Cut away four thin slices of approx. 25g each from the Gruyère AOP. Finely grate the remaining Gruyère AOP and add to the bread, spinach, eggs and herbs in a bowl.
-
Press in the garlic, and add nutmeg, salt and pepper to taste. Mix everything together well.
-
Shape eight burgers from the mixture and turn in the breadcrumbs. Fry in frying butter on both sides for je 3-5 minutes each. Top four of the burgers with tomato sauce and Gruyère AOP and cover with the remaining burgers.
Bon
Appétit
Appétit
