Mushroom-nut burger

Ingredients

4 beef tomatoes
1 head little gem
250 g wild mushrooms
200 g walnuts
200 g ricotta cheese
100 g breadcrumbs
60 g Bresc Pesto di basilico
50 g Bresc Mushroom Mix
50 g egg white
50 g Bresc Freshly chopped Spanish garlic
50 g Bresc Chopped shallot
salt and pepper

Preparation method

Fry the mushrooms with the garlic and chopped shallot. Mix the mushrooms with the walnuts and breadcrumbs in the kitchen machine to make a smooth puree. Mix the mushroom mixture with the egg white and the mushroom mix. Make four burgers to match the circumference of the tomato and fry them. Remove the skin from the tomato and slice it diagonally. Mix the ricotta with the pesto and season with salt and pepper. Spoon the ricotta-pesto mixture onto the nut burgers and heat them in the oven for 15 minutes at 180°C. Place the bottom half of the tomato on the washed head of little gem, arrange a burger on top and top it off with the top half of the tomato.