IT / EN Veggie burger with giuncata, pan fried baby tomatoes and carrot mayonnaise Vegetarian 4 SERVINGS 40 MINUTES DIFFICULTY: EASY FOR THE BURGER: 1 courgette 1 carrot 1 celery stick 1 aubergine 1 medium-size boiled potato Thyme & marjoram (a/r) 400g giuncata 1 egg Salt (a/r) Pepper (a/r) 1 garlic clove Extravirgin olive oil Fresh breadcrumbs FOR THE MAYONNAISE: 200g carrots 1 tsp apple vinegar 1 pinch of salt Extravirgin olive oil Chop the vegetables into small chunks and boil in a pan with abundant salted water for about 7 minutes. Drain and leave to cool. Once cold, transfer the vegetables to a large bowl and mix with fresh marjoram and thyme, adding in the boiled potato, roughly mashed with a fork, and the giuncata. Season with salt and pepper and add an egg to the mix. With a burger press, or any other round mould, shape the patties and roll them in breadcrumbs, coating them evenly to soak up any leftover cooking water from the vegetables. Once fried, the breadcrumbs should be crispy, in contrast with the soft inside of the burger. Mayonnaise Steam the carrots and leave them to cool. Once cold, cut the carrots into chunks and blend with a handheld blender, adding salt and apple vinegar. Slowly and gradually, add the extravirgin olive oil to the mix. Store the carrot mayonnaise in a sealed jar in the fridge until you are ready to use it. Slice and pan-fry the baby tomatoes with a little olive oil. Serve each burger patty in a granary bun, topping it with the carrot mayonnaise and the pan-fried tomatoes. Related Recipes VIEW ALL Pumpkin and cardoncelli mushroom soup, with baked spizzico and garlic croutons Vegetarian Spaghetti with garlic, dry chilli, truffle burrata and anchovy breadcrumbs Mini-brest filled with ricotta and lemon chocolate mousse, with salted caramel topping Vegetarian Murgella Products Recipes News About Us Manufacturing Process Gallery Contacts Our products Burrata Hard Cheese Soft Cheese Mozzarella Scamorza Organic Cheese Vegetarian Cheese Follow Us Facebook Instagram Twitter Newsletter Subscribe to our newsletter to receive news about Murgella. SUBSCRIBE HOME » RECIPES » VEGGIE BURGER WITH GIUNCATA, PAN FRIED BABY TOMATOES AND CARROT MAYONNAISE PERMISSIONS & COPYRIGHT | PRIVACY POLICY & COOKIE POLICY | CASEIFICIO PALAZZO S.P.A | VIA C. CONTEGIACOMO, N.C. (Z.I.), 70017 PUTIGNANO (BARI), ITALIA | P.IVA — C.F. 01161370729 | THIS SITE IS PROTECTED BY RECAPTCHA AND THE GOOGLE PRIVACY POLICY AND TERMS OF SERVICE APPLY. | © 2021 MURGELLA. ALL RIGHTS RESERVED. | POWERED BY STUDIO PROCLAMA Notice We and selected third parties use cookies or similar technologies for technical purposes and, with your consent, for other purposes (“experience enhancement” and “measurement”) as specified in the cookie policy. You can consent to the use of such technologies by closing this notice, by scrolling this page, by interacting with any link or button outside of this notice or by continuing to browse otherwise. Learn more and customize Accept