Veggie burger with southern vegetables
For Columbus, what makes a burger is not the piece of ground steak, but the typical bun, topped with various ingredients such as lettuce, tomatoes, onions and sauce. Here’s a summer version, with vegetables that smell like sunshine and vacation.
Ingredients (pour 4 servings)
- 6 Columbus eggs
- 1 eggplant
- 1 zucchini
- 1 red onion
- 1 large tomato
- a few lettuce leaves
- 4 buns
- mayonnaise
- olive oil
- salt and pepper
Preparation:
- Wash and spin-dry lettuce leaves. Wash and dry the tomato, eggplant and zucchini. Cut into thin slices. Peel and slice the red onion.
- Heat a drizzle of olive oil in a frying pan and brown the eggplant and zucchini slices. Cook for a few minutes until they are slightly crisp. Add salt and pepper to taste.
- Cut the buns in half and toast under the grill or in the toaster. Spread each side with mayonnaise.
- Break the eggs into a bowl and whisk briskly. Add salt and pepper to taste. Melt a drizzle of oil in a non-stick frying pan. Pour in the egg mixture. Cook gently, lifting the edges to allow the still-liquid egg to run off, then gently peel off when the eggs are almost cooked.
- Assemble the burgers with the salad leaves, tomato slices, eggplant and zucchini slices, egg omelette and toasted bread.
Columbus tip
For a more southern recipe, replace the mayonnaise with pesto.
