Today we will delight the palate with a variant of the classic burgers: we will see together how the Swiss are prepared with green olives and black olives, naturally genuine, without preservatives or dyes of any kind. The distinctive feature of burgers with green and black olives, as we have seen for ham and cheese burgers, lies precisely in the way they are prepared: we will not use professional tools or expensive appliances. It is enough simply to have a potato masher and baking paper.
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Identity Card of the Recipe
- 140 KCal Calories per serving
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Ingrediants
For the burgers
- 150 g of chicken breast
- 40 g (2 tablespoons) of black olives
- 40 g (2 tablespoons) of green olives
- 1 teaspoon of roasting spices
- 40 g (1 thin slice) of fresh bacon
- 150 g of pork loin
- 150 g of veal nut
To serve
- a handful of carrots
- a spoonful of corn
- a sprig of parsley
- a few leaves of lettuce
- About 100 g of coppery tomatoes
- About 200 g of untreated oranges
Materials Needed
- Parchment paper to prepare the discs
- 1 potato masher to mash the minced meat
- 1 non-stick pan, made of stone or steel
- 1 cutting board
- 1 knife
- 1 wooden spoon
- Scissors
- 1 pen or 1 pencil
- 1 serving dish
Preparation
WHAT TO KNOW BEFORE YOU BEGIN ...
The distinctive feature of homemade burgers lies precisely in the way they are prepared: we will not use professional tools or expensive appliances. It is enough simply to have a potato masher and baking paper ...- Combine the four types of minced meat in a baking dish and mix well with the help of a wooden spoon. Add salt, pepper and herbs, and continue to mix.
- With a sharp knife, cut the green and black olives first into small pieces (or into slices) and then finely chop them. The operation can be facilitated with the help of an electric chopper.
Valuable advice from your personal cooker
It is advisable to ask your trusted butcher to grind the four cuts of meat together, to speed up the preparation of the burgers.- Meanwhile, prepare the discs with parchment paper: they will serve as a base for the burgers. Then, prepare a sheet of parchment paper, fold it in three parts vertically, and fold it horizontally again. Place the base of the potato masher on the folded parchment paper and, with the help of a pen or pencil, trace the circumference of the instrument directly on the parchment paper. With scissors, cut the discs along the line drawn.
- Prepare the open potato masher: at this point, insert a disc of baking paper. This operation is essential to prevent the hamburger, once inserted in the potato masher, from sticking to the walls.
- With a spoon, prepare a ball of dough and insert it into the potato masher, shaping it quickly with the help of your hands.
- Cover the ball of dough with another disc of baking paper.
- At this point, close the potato masher and gently press to form a hamburger. Clearly, the more meat you put in the potato masher, the thicker the hamburger will be.
- Proceed in this way with all the dough. With this dose, we should get about 4 or 5 hamburgers.
- Arrange a serving dish with raw vegetables and corn, in order to make the presentation of the burgers inviting.
- Peel an orange on the live, prepare a dozen slices and arrange them on the plate: the contrast between the sweet-sour of the orange and the salty of the hamburger will give a particular flavor to the dish.
- In the meantime, prepare a pot on the stove: to cook the burgers, the pan must be very hot. It is advisable to choose the size of the pan according to the amount of hamburger you want to cook: in fact, it would be useless to cook a single piece in a very large pan because it would risk burning the cooking liquid.
Important precaution
How to know when the pot is hot?
After a couple of minutes that the pan is on the fire, the advice is to do the "water" test: wet your hands with a little running water, lift the lid of the pot and drop your wet hands on the pan. If the splashes of water form many droplets that chase each other quickly around the circumference of the pan, and then evaporate just as quickly, it means that the pan has reached the right degree of temperature.- At this point, proceed with cooking the hamburgers with olives without removing the baking paper disc.
- To obtain excellent hamburgers, the cooking must be impeccable. For this reason, it is advisable to brown the minced meat for two minutes per side: after this time, the hamburger must be turned with the help of a non-stick spoon. a disc of baking paper, which in the meantime will have reached an amber-brownish color, will come off easily. Proceed in the same way with the other side of the meat.
- After another two minutes, turn the hamburger, remove the parchment paper and cover the pan with the lid. Lower the heat and cook the meat slowly: the humidity created inside the pan will help the central part of the pan to cook. Hamburger.
- Place the burgers in the center of the plate. Serve piping hot.
Alice's comment - PersonalCooker
A genuine, light dish with an excellent nutritional profile, burgers with green olives and black olives will certainly be appreciated even by the little ones who may not like to chew meat for a long time. Cooked without the use of oil, this dish will also delight children. more demanding palates.Nutritional values and Health Comment on the recipe
Burgers with green and black olives are a valid alternative to the classic ones; despite being slightly more caloric, these hamburgers have a higher quantity of unsaturated fatty acids than the classic ones, a fundamental positive aspect in evaluating the healthiness of a dish. Paying attention to follow Alice's instructions for cooking, it is possible to avoid adding oil by exploiting the lipids of the dish and facilitating the dissolution and drainage of the fats of the ground itself.
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