Hamburgers with Vegetable Salsa and Corn on the Cob

For the salsa:, Rinse the bell peppers and pepperoncini, quarter lengthwise, remove seeds and cut into small cubes. Peel 1 shallot and the garlic and chop. Rinse, core, quarter and remove the seeds from the tomatoes and cut into small cubes. Rinse,and thinly slice the scallions. Transfer the peppers, shallot, garlic, tomatoes and scallions to a bowl and add half the parsley, the vinegar and 2 tablespoons oil, season with salt and pepper. Refrigerate.

For the corn on the cob: Remove the husk and silk from the corn. Bring a large pot of water to a boil, and season with salt and sugar. Add the corn and simmer until tender, about 10 minutes. Remove and drain.

Heat the grill to medium.

For the hamburgers: Soak the stale bread in lukewarm water. Peel the remaining shallots and chop finely. Heat 1 tablespoon oil in a skillet and saute the shallots until translucent. Transfer to a bowl. Squeeze the bread and add to the bowl along with the remaining parsley, the ground beef,  egg and mustard, season with salt and pepper and knead into 4 patties.

Rinse and halve the tomatoes.

Brush the corn and the patties with oil and place on the hot grill. Grill, flipping the burgers over until cooked to the desired degree of doneness. Grill the corn, turning it as it cooks until done, 10-12 minutes. Halve the hamburger buns and grill, cut sides down until the bread has grill marks. Top the tomatoes with oregano leaves, season with salt and pepper, drizzle with olive oil and grill briefly.

Meanwhile, rinse the lettuce leaves and spin dry.

For the cream: In a bowl, stir together the mayonnaise, crème fraîche and the mustard, season with salt, pepper and a dash of lemon juice. Spread the bottom of the hamburger buns with the dressing, top with a piece of lettuce and the hamburgers. Top with salsa and the bun tops.