Hamburger mediterranean style, or how to make it more appealing to a floppy mince ... the premise that I'm not a big fan of meat, but now I'm trying to polish the presence of carbohydrates or at least avoid the evening, I find the meat in the pot much more often than before (which was hardly ever ...).
One of these nights I faced having found the burger meat Piedmontese race-bred, butchered and assembled in Italy, which seemed promising ... The burgers are just cooked sula hot grill with a few grains of salt Mozia and served between two discs of baked vegetables (eggplant, peppers, zucchini ...) cut into cubes and put down into the drip tray on a sheet of baking paper and no seasoning. Depending on the size of the cubes of vegetables takes half an hour or three quarters of an hour because they are ready.
Meanwhile I made a dressing of extra virgin olive oil, balsamic vinegar, salt, and pepper spray with which Once the vegetables are ready. As a further accompaniment I grill thick slices of tomato.
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