Mix the ground meat with an egg and shape the burger that should not be too large, about 120 gr per meatball. For the preparation of condiments, cut the cucumber and tomatoes into slivers and finely shred the lettuce. Preheat the griddle well and cook the burgers on both sides. Meanwhile, heat the bread, cut in half, by placing it on the griddle or in a non-stick pan with a little oil. Build the buns starting with a layer of mayonnaise, lettuce and slivers of cucumber. Place the burgers, tomatoes and onion. Finish with the ketchup sauce.
Recipies by Gnambox
A dish that is appreciated all over the world requires a red with an international taste with great balance between structure and pleasantness, like Angheli, the Merlot and Cabernet Sauvignon blend. Also perfect with Tancredi.