Veal and vegetable burger with roast potatoes and salad

Ingredients

For 1 serving

• Ground veal140 g
• Carrots40 g
• Zucchini50 g
• Breadcrumbs8 g
• Potatoes200 g
• Lettuce60 g
• Extra virgin olive oil10 g
• Rosemary1 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: May – September

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes and cut them into wedges of about 2 cm; toss them in a roasting tin with half the oil, the rosemary and a pinch of salt and roast for 30 minutes, turning halfway, until golden.
2. Meanwhile peel the carrots, trim the courgettes and grate them on the coarse side of the grater; squeeze them hard in a tea towel.
3. Mix the vegetables with the mince, breadcrumbs, salt and pepper and shape a burger about 2 cm thick.
4. For the last 10 minutes heat the remaining oil in a frying pan over medium heat and cook the burger for 4 minutes per side, until golden and cooked through.
5. Wash and dry the lettuce and serve the burger with the potatoes and salad.