Hamburger with Black Truffle

Prepare the bbq, fill with coals, light and bring to a temperature of about 200 degrees. Remove the meat from the refrigerator half an hour in advance.
Wash the vegetables and cut the bell peppers into 2 to 3 cm strips and the zucchini into thick ribbons or slices.
Grill the vegetables on the bbq for a few minutes per side until al dente and grill the burgers for about 10 minutes on direct heat. Brush the grilled vegetables with some olive oil.
When the burger is ready, cut the hamburger buns in half, smear some Jean Bâton Black Truffle Mayonnaise on them and place them very briefly with the smeared side on the bbq, this is only necessary for a very short time.
Build the burger in layers, by spreading 1 tsp of mayonnaise from the bottom on the cut bottom of the bun, small handful of arugula, grilled red bell pepper, burger, grilled yellow bell pepper, grilled zucchini and topping with some more mayonnaise and the cut top of the bun.

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