For the burgers:
300 g minced beef
200 g minced pork
1 tbsp capers
70 g leek (green part)
1 package Hamburger
4 slices aubergine
Self-made tartar sauce:
2 sprigs parsley
extra virgin olive oil
For the tartar sauce:
3 pickled gherkins
1 tbsp capers
1 tbsp white vinegar
1 sprig parsley
1 sprig tarragon
200 ml sunflower oil
- Cut the ends off the leeks, slice them thinly then sauté them in a pan with 2 tablespoons of the oil for 8-10 minutes.
- If they dry out and start to stick, add a few spoonfuls of water.
- At the end of the cooking time, allow them to dry out once more before seasoning with a good pinch of salt.
- Rinse the capers in running water and chop them finely with the parsley leaves.
- Mix the minced beef and pork together in a bowl.
- Add the chopped caper and parsley mix and a good pinch of salt, then shape the meat into 4, even hamburger patties.
- Sear the aubergine slices on a pre-heated, cast-iron griddle pan, turning them over after a minute.
- Season with a drizzle of oil and a pinch each of salt and dried oregano.
- Cut the Hamburger rolls in half and toast the cut surface on the griddle pan.
- Cook the hamburgers, too, turning them over after about 2 minutes.
Assemble the burgers as follows:
- Spread the inside of the rolls with tartare sauce, then carefully place the other components.
- O the lower half of each roll, starting with the grilled aubergine, then the hamburger patty, then the leeks and finally the top half of the roll.
- Insert a skewer to hold the burger together and serve.
- For tartar sauce boil two of the eggs until hard boiled, remove the shells and separate the yolks from the whites.
- Chop the gherkins, capers, parsley and tarragon and mix together.
- Blend the boiled egg yolks with the vinegar, and good pinch of salt and a sprinkling of freshly ground black pepper.
- Add the yolks from the fresh eggs and whisk the mixture with an electric beater.
- While you are whisking, very gradually add the oil (one drop at a time).
- Take care not to pour the oil too quickly and to always stir in the same direction.
- The sauce is ready once it has reached a creamy, dense, uniform consistency.
- Finally, stir in the mixture of chopped ingredients.