John Myers
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Zucchini Burger on Spicy Tomato Sauce with Gnocchetti
The perfect zucchini burger on spicy tomato sauce with gnocchetti recipe with a picture and simple step-by-step instructions.
Burger:
- 8 large slices Zucchini
- Food starch
- 1 Egg size L.
- Pepper salt
- Breadcrumbs
Meat Patty’s:
- 500 g Ground beef
- 1 Onion
- 1 Egg size L.
- 100 ml Milk warm
- 2 tbsp Breadcrumbs
- 1 tbsp Mustard
- Pepper salt
- Sunflower oil for frying.
Tomato sauce:
- 600 g Tomatoes
- 50 g Tomatoes pickled in oil
- 20 g Garlic cloves
- 2 medium sized Onions
- 4 slightly heaped tbsp Tomato paste
- 2 size Red peppers
- 150 ml Dry red wine
- 2 tsp Chilli flakes
- 1 tbsp Fresh oregano
- 2 tbsp Fresh basil
- Pepper, salt, pinch of sugar
- Olive oil
- 230 g Fresh gnocchetti (see my KB)
- 230 g Grated cheese f.d. Topping
Tomato sauce:
- Wash tomatoes, cut out the stalk and cut into small pieces. Drain the pickled tomatoes only a little and cut into small pieces. Skin the garlic, finely chop. Peel the onions and cut into fine cubes. Halve the peppers, remove the stalk, core and cut into fine strips.
- Heat 3 tablespoons of olive oil in a pan and sauté onions, garlic, pickled tomatoes and peppers. Stir in tomato paste and sauté briefly. Add the tomatoes, season everything with salt and pepper and deglaze with the red wine. Turn the heat down 2/3, cover the pan with the slightly tilted lid and let everything simmer and reduce. (can take 15-20 minutes)
- Occasionally, lift the lid and stir it so that the liquid (moisture) can escape better. Just before the end of the cooking time, stir in the chilli flakes and herbs and season everything again with pepper, salt and sugar.
Meat Patty’s:
- Let the breadcrumbs soak in the warm milk and then – together with all the other ingredients – make a meat dough out of them. Season well and form meat patties about 1 cm thick with the flat of your hands. The size should match the diameter of the zucchini slices.
- Preheat the oven to 60 °. Sear the “patties” in sunflower oil on both sides and then place on a plate and in the oven until you are ready to use them.
Burger:
- Wash the zucchini, dry them and cut into 1 – 1.5 cm thick slices. The discs should have a diameter of at least 10 cm. Build a road through the streets. Arranged from right to left: cornstarch, whisked egg, breadcrumbs. First pepper and salt the slices. Then roll in the starch on both sides. Knock off excess. Then dip it completely into the beaten egg and then turn it thoroughly in the breadcrumbs.
- Cover the bottom of a larger pan with sunflower oil, let it get hot and fry the zucchini slices in it until golden-brown. Drain well on kitchen paper and put in the oven to keep warm.
Completion:
- Boil the gnocchetti for approx. 5 minutes in well-salted water until they are firm to the bite (try one), drain, do not deter and immediately add to the hot tomato sauce. Mix everything well and let it steep for about 3 minutes.
- Then arrange the tomato sauce with the gnocchetti in the middle of a large plate. Spread out a little and place a fried zucchini slice on top. Place a patty on top and cover it again with a zucchini slice. As decoration and symbolically for the “real burger” grate some cheese (e.g. Gouda) over it and ………………. just let it taste …….
- 10 …… can anyone else use zucchinis that look like a green pumpkin ????? ………. slowly I can’t think of anything more about zucchini …..; -))))))
Annotation:
- For people with less time, the use of ready-made, normal gnocchi is of course also allowed ….. grin ……….
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