![]() In a food processor place the black olives, garlic, anchovy, oregano, lemon juice, green onion and olive oil. Cover and refrigerate for minimum 1 hour to allow the burgers to rest. ![]() Gently press to flatten but keeping the burgers at least 2 inches thick. Season to taste with salt and freshly ground black pepperĭivide the veal burger mixture into 4 equal parts and form into ball. In a large bowl combine the ground veal with garlic, parsley, oregano, feta cheese, potato starch and olive oil. Salt and freshly ground black pepper to tasteĤ x 1-inch (2.5 cm) slices of soft creamy goats’ cheeseĤ leaves fresh lettuce (iceberg, green leaf, radicchio, arugula, baby spinach) METHOD: Al Fresco Burgers Salt and freshly ground black pepper to taste TzatzikiĦ-inch (15 cm) piece cucumber, grated and squeezed of excess moisture Salt and freshly ground black pepper to taste Black Olive Tapenade
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