Spinach and cottage cheese mini-burgers


8 Sesame Mini-Burger (Ref 28020)

Assorted lettuce leaves

8 gherkins

2 tomatoes

8 teaspoons ketchup

8 teaspoons mustard

For the Hamburger

250g spinach

200g cottage cheese

50g grated Emmental cheese

1 egg

A pinch of nutmeg

Olive oil

Salt and pepper


Boil the spinach for about 5 minutes. Drain it by pressing it firmly with the back of a spoon. Dice the spinach and mix with the crumbled ricotta, half of the Emmental cheese and the beaten egg. Season with nutmeg, salt and pepper. Divide the dough into 8 portions and shape them.

Preheat the oven to 180°C. Arrange the burgers on a plate lined with greaseproof paper and sprinkle with the remaining Emmental cheese. Bake them at 180ºC for about 10 minutes. Grill them for 5 more minutes until the surface is lightly browned.

Serve them on toasted rolls with some lettuce leaves, tomato slices, gherkins cut into slices, and a few teaspoons of mustard and ketchup.