Preparing the burgers:
Cut the veal and prawn flesh into small 5 mm dice.
In a bowl, combine the lightly beaten egg white, yogurt, grated ginger and chopped coriander. Add the mixture of diced veal and prawns and mix everything with a fork. Season with salt and pepper.
On a square of parchment paper, place the dressing circles and garnish with the veal/prawn mixture. Press lightly with the back of the spoon. Refrigerate for 1 hour.
Cooking:
In a nonstick skillet, heat the olive oil. When the oil is hot, gently place each "moulded" burger in the pan, using a spatula, after having quickly removed the circle that held it to the parchment paper.
Cook the burgers for 2 minutes on each side.
Serve immediately on a hot plate.
Source:recipe taken from Michel Guérard's book.
