Pan-Fried Hamburgers with Summer Vegetable Parcels

For the vegetable parcels: Preheat oven to 200°C (approximately 390°F). Cut 6 squares from the aluminum foil, about 25 x 25 cm (approximately 10 x 10 inches).

Brush the aluminum foil squares with olive oil. 

Rinse and trim the zucchini, and cut lengthwise into long slices. Rinse the tomatoes and slice. Slice the cheese.

Arrange 2-3 zucchini slices on each foil square. Season with salt and pepper to taste. Top with the tomato and cheese slices. Fold the foil into a package. Cook in the oven until the vegetables are tender, about 15-20 minutes.

While the vegetable parcels cook, make the hamburgers.

For the hamburgers: Soak the bread in a bowl with cold water.

In a bowl, mix the ground beef with the egg. Season thoroughly with salt and pepper.

Heat some of the butter in a large skillet. Peel and finely chop the onion. Add the onion and parsley to the skillet, and cook until translucent. Mix the onion mixture into the ground beef mixture.

Squeeze the bread to remove the excess moisture. Add to the meat mixture and mix until thoroughly combined, either with a fork or a hand mixer fitted with a dough hook.

Heat the remaining butter in another skillet set over medium heat. Shape the meat mixture into 6 patties. Add to the skillet and sear until crispy on both sides and cooked through.

For the toppings: Cut the hamburger buns in half. Spread the bottom bun with the mayonnaise and the top with ketchup.

Rinse the vegetables. Cut the bell pepper in half lengthwise, remove seeds and white ribs, and cut into strips. Slice the tomato. Peel and slice the onion into rings. Tear the lettuce into pieces. Place the burgers, lettuce, tomato, onion, and bell peppers on top. Sandwich with the top bun half.