Mixed hamburgers

Divide the minced meat in 8 servings, of approximately 75g each, and shape them as burgers.

Cut the eggplant in slices with a thickness similar to the burgers. For 4 servings, you will need 12 slices.

n a pan, heat the red onion with a dash of olive oil to braise it.

Fry the eggplant slices and the burgers in a pan with olive oil as long as necessary to achieve the desired cooking time.

Fry the eggs inside a metal ring with the same diameter as the burgers.

Season the sprouts salad with olive oil and cider vinegar.

Serve it as a mille-feuille, interspersing the eggplant slices and the burgers and ending with the fried egg on top, sprinkling it with ground pepper and salt.

Decorate with a fresh raspberry and serve with the raw sprouts salad.