Thinly slice or crumble the Tome cheese. Crush the hazelnuts in a mixer, but don╒t grind them to a powder. Combine the hazelnuts, the beef and the veal in a mixing bowl, sesaon with salt and pepper, add the parsley and the eggs. Divide the mixture into 6 and make large flat hamburgers. Melt the oil and butter in a large frying pan, cook the hamburgers for 3 to 4 minutes on each side. Turning them over with a spatula, place a slice of cheese on the brown side, cover the pan and cook for another 3 to 5 minutes, until the cheese has melted. When ready to serve, place each hamburger on a lettuce leaf, serve with a good potato purÄe or with a seasoned green salad.
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5 1/4 oz fresh Tome cheese
14 oz ground beef
14 oz ground veal scallops
5 1/4 oz peeled hazelnuts
6 chopped sprigs flat parsley
2 eggs
2 1/2 tbsp butter
2 tbsp oil
6 lettuce leaves
salt, pepper
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10
mn
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20
mn
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Don╒t serve the cooking juices. You can replace the Tome cheese with Cantal.
