Mini lamb burgers with carrot and red cabbage

Mini lamb burgers with carrot and red cabbage

Ingredients for 8/10 mini burgers:

800 g minced lamb
80 g red cabbage
40 g fresh rocket
3 tbsp Carandini Antonio Aged Balsamic Vinegar of Modena PGI
1 large carrot
2 tbsp grated Parmigiano Reggiano
100 g tzatziki sauce (typical Greek sauce made from yoghurt and cucumber)
8/10 mini burger buns
7 fresh mint leaves
1 tbsp extra virgin olive oil
salt and pepper to taste

Suggested match

Antonio

Aged Balsamic Vinegar of Modena PGI

cad.

Method

Put the minced meat in a bowl, add two tablespoons of Carandini Antonio Aged Balsamic Vinegar of Modena PGI, the Parmigiano Reggiano , shredded mint, ground pepper and a pinch of salt. Mix together until all of the ingredients are well combined.

Divide the mixture into 8/10 balls with diameter slightly smaller than the burger buns. Squash the balls to form mini burger shapes. If necessary use a pastry mould or a burger press. Cook the burgers on both sides in a non-stick frying pan with a drizzle of extra virgin olive oil. Alternatively cook the burgers on a grill or in the oven.

While the burgers are cooking, grate the carrot and thinly shred the cabbage. Put them into a bowl together with the rocket and dress with a pinch of salt, some ground pepper and a drizzle of extra virgin olive oil. Keep it to one side.

Once the burgers are cooked, cut the burger buns in half, spread the bottom halves with tzatziki to give added flavour, add the mixed vegetables and finally the lamb burgers.

Add a few drops of Carandini Antonio Aged Balsamic Vinegar of Modena PGI.

Put the tops on the burgers and serve.

Enjoy!

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Antonio.

Aged Balsamic Vinegar of Modena PGI