In a cheeseburger there are some essential ingredients that cannot be missed: among them certainly pickled vegetables, which symbolize the desire to stop time and enjoy some garden produce at any season of the year. Let’s try our hand at this ingenious invention!
Ingredients for 4 portions
- Low-fat hamburgers (80 g each) 320 g
- Cheddar cheese 80 g
- Lettuce 40 g
- Whole wheat hamburger bread 400 g
- Tomatoes 400 g
- Mustard grains 20 g
- Brown sugar 40 g
- Water 40 g
- White wine vinegar 120 g
- Ravanelli 40 g
- Cucumbers 200 g
Preparation
Wash all vegetables.
Prepare a syrup by boiling water with brown sugar, add mustard seeds and vinegar, and let the mixture cool.
Peel the cucumber taking care to leave half the peel on, then cut it into 1/2-inch rounds.
Cut the radishes in half, mix them with the cucumber slices and the sweet-and-sour liquid, and pour the mixture into a vacuum packet or jar, letting it marinate for at least overnight.
Slice the tomatoes and peel the lettuce.
Cook the burger on the grill, spread grated cheddar evenly over the surface, and let it melt.
Toast the bread.
Create the cheeseburger by assembling all the elements.
Serve it with the pickled vegetables on the side.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.