Summer burger with oven-baked vegetables

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 small zucchini
• 200 g eggplant(s)
• 25 g herb butter
• 500 g minced beef
• 1 egg(s)
• 2 tbsp breadcrumbs
• 1 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 small onion(s)
• Salt
• pepper
• some oil
• 6 tbsp relish (pepper-eggplant relish), preferably homemade
• 4 burger buns

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cut the bell peppers into large strips and the eggplant and zucchini into large slices. Brush a casserole dish or baking sheet with a little oil and arrange the vegetables on top. Melt the herb butter in a suitable container in the microwave for about 20 seconds and then brush the vegetables all over. Season everything well with pepper and bake in an unheated oven at 200°C (top/bottom heat) on the middle rack for 45 minutes. This step can easily be done some time in advance; the vegetables are also delicious lukewarm or cold on the burger. In the meantime, finely chop the onion and mix well with the ground beef, egg, breadcrumbs, salt, pepper, ketchup, and Worcestershire sauce. Form into 4 equal-sized patties and fry thoroughly in a little oil in a pan. Heat the burger buns as desired, or not, spread the bottom halves with half a tablespoon of paprika and eggplant relish (recipe in my database), place the patty on top, stack a little of each vegetable on top, and top each with a tablespoon of relish. You can also use something from a bottle.