Slice the courgette longways and fry the outer slice on the griddle. Cook the burgers on the griddle or grill: a few minutes either side over a high heat.
Cut the bun in half and heat on the hot griddle. Spread the mayonnaise on the bottom and top halves. Add the lettuce and the burgers.
The final touch
Place the grilled courgette on the burgers, like a tongue. Cut the edges of the Emmentaler slices into a zig-zag shape and place on the top. Close with the other half of the bun and make the eyes with half an olive on a toothpick.
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