Hamburger di Faraona

Hamburger di Faraona is a delightful Italian burger made from lean guinea fowl meat, offering a unique flavor profile and high protein content. Served on fresh ciabatta with a zesty herb aioli and vibrant roasted vegetables, this dish brings a taste of Italy to your table.

Ingredients

• Guinea fowl breast - 300 grams
• Ciabatta bread - 2 rolls
• Red bell pepper - 1, sliced
• Zucchini - 1, sliced
• Red onion - 1, sliced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh parsley - 1 tablespoon, chopped
• Fresh basil - 1 tablespoon, chopped
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Mayonnaise - 2 tablespoons
• Mustard - 1 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, combine sliced red bell pepper, zucchini, and red onion with 1 tablespoon of olive oil, salt, and black pepper. Spread the vegetables on a baking sheet and roast for 15 minutes.
3. While the vegetables are roasting, finely chop the guinea fowl breast and mix it in a bowl with minced garlic, parsley, basil, lemon juice, and remaining olive oil. Season with salt and black pepper.
4. Form the mixture into two burger patties.
5. Heat a non-stick skillet over medium heat and cook the patties for about 6-7 minutes on each side, or until fully cooked through.
6. In a small bowl, mix mayonnaise and mustard together to create the herb aioli.
7. Toast the ciabatta rolls in the oven for the last 5 minutes of the vegetable roasting time.
8. Assemble the burgers by spreading the aioli on the bottom half of the ciabatta, adding the cooked patties, and topping with the roasted vegetables. Close the burger with the top half of the ciabatta.
9. Serve immediately and enjoy your Hamburger di Faraona!

Nutrition

• Calories: 520
• Protein: 49 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables.

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