SPRING BURGER

 Quickly bake the Fossette for ± 4 minutes at 180°C or grill briefly.  

Fry the chianina beef burger and the pancetta on the baking sheet with RISSO®evolution.   Briefly melt some mozzarella on the burger. 

Cut the zucchini into long strips with a mandolin and fry briefly on the grill

Open Fossette and cover the bottom half with RISSO® bourgy burger sauce.  Add the Chianina burger, the grilled zucchini strips and the pancetta. Finish with sun-dried tomatoes and arugula.   

Fry the French fries in RISSO® longlife. 

Serve the burger with the fries and a jar of RISSO® pepper sauce.