For 2/4 servings
500 g of skinless fillets of CORVINA REX FRESCAMAR
80 g of leek
80 g of spring onion
100 g of assorted green leaves 2 tomatoes
4 burger buns
Mild olive oil
Parsley, salt and pepper
Estimated time: 35 min
Chop the Corvina Fillets into small chunks and blend them with salt and pepper.
Sauté the previously chopped leek and onion and season.
Take the Corvina into a bowl and mix it with the sautéed leek and onion, the chopped boiled egg and a pinch of chopped parsley.
Shape the mix into burgers and slow cook them (grilled or fried) for about 4 min per side (depending on thickness).
Open the buns, spread some mayonnaise, and fill them up with some tomato slices, green leaves and the Corvina burgers.