480 g of twice ground drumstick
1 teaspoon salt (5 g)
½ teaspoon black pepper (1 g)
4 hamburger buns with sesame
2 tablespoons butter (24 g)
3 tablespoons Soya Sunflower Oil (45 ml)
8 slices of prato cheese (144 g)
8 slices of bacon (80 g)
25 g green parsley mayonnaise
1 bunch of washed lettuce
1 thinly sliced tomato
1 thinly sliced red onion
Season the tenderloin with salt and black pepper. Divide the meat into four 120 g portions.
Cut the bread in half, butter and toast on a griddle. Set aside.
Heat 1 tablespoon of Soya Sunflower Oil in a non-stick frying pan over medium-high heat. Add a portion of meat and press down with a spatula, flattening well to form the burger. Seal for 2 minutes.
Turn the burger over and sear for another 1 minute. Add 1 slice of cheese and cover with a lid. Set aside.
Grease the frying pan with a little more oil for every 2 burgers made.
In the same frying pan, add 1 slice of cheese and cover with a lid.
In the same pan, fry the bacon slices for 2 minutes on each side. Set aside.
To assemble the sandwiches, spread a little mayonnaise on the bottom slices of bread and layer the burger with the melted cheese, bacon, lettuce, tomato and onion. Close with the other half of the bun and serve.
Tip: For the green parsley mayonnaise, blend 20 g of mayonnaise with 5 g of chopped parsley in a food processor until you get a smooth sauce.
