Preparation

Prepare the sauce: grate the cucumber keeping its skin. Put it in a bowl, add some salt, and let it rest for 10’. Mix the yogurt together with two spoons of oil, vinegar and the cucumber (previously squeezed). Add salt and pepper and then put the bowl in the fridge.

Peel the potatoes, cut them into big pieces and cook them in salted water for about 20’. When the potatoes are soft, drain them and let them cool.
Then, thinly slice the onion and sweat it with oil.

Add the peas, half a glass of water, and cook covered for 10-12’. Water has to be completely absorbed.
Mash the potatoes in a bowl, add the peas together with the grated parmesan, the emmentaler cheese (previously grated) and minced chive stalks.

Now add 1-2 spoons of bread crumbs in order to obtain a dry mixture.
Season to taste and then create 4 burgers of the same weight.

Cook the burgers 2-3 minutes per side in a non-stick pan with a little bit of oil.

Cut the burger buns and toast the inside in a non-stick pan. Put the lower part of the buns on a cutting board and fill with lettuce, two slices of bologna, the pea burgers, other two slices of bologna and finally the sauce. Now add the upper part of the buns and serve with chips.