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A very complete recipe with different ingredients. Create your burger moment with your family and enjoy this green burger with focaccia bread.
130gr fozen peas
130gr cannellini beans canned
1 small onion finely diced
½ bunch of fresh coriander
1 bunch fresh parsley
75 g oats flour
½ tsp cayenne pepper
½ tsp sea salt
Freshly ground black pepper
1 tbsp sesame seeds
1 tbsp pumpkin seeds
Coconut oil for frying
1 spring onion
A pinch cayenne pepper
½ garlic clove
65gr chickpeas canned
3-4 sun-dried tomatoes,soaked for 30 mins into warm water
1 tsp Dijon mustard
1 lemon juice
3 tbsp extra virgin olive oil
1 handful fresh arugula rocket
3-4 dill springs
1 handful baby spinach leaves fresh
½ lime juice
BEET & SWEET POTATO CHIPS
1 medium beet peeled
1 medium sweet potato peeled
1 tsp olive oil
Black pepper A pinch sea salt
To start place the frozen veggies into a bowl and set aside to defrost, about 15 minutes and preheat the oven to 190°C.
For the burgers, transfer the defrosted veggies into the blender, together with the cannellini beans, onion, coriander, parsley, flour, cumin, cayenne, salt and pepper, and pulse to obtain a rough paste.
Add the seeds, and pulse again to incorporate.
Using your palms, shape the mixture into a finger think burgers. Cover with a plastic foil and freeze them for 10 minutes, then transfer into the refrigerator. (the last steps are important for keeping them firm).
Cut the beet and sweet potato into thin slices using a mandolin, place them on a baking sheet, drizzle olive oil and vinegar, season with salt and brush to coat them evenly. (Better if you separate the sweet potato from the beetroot to avoid the pink coloring). Bake for 15 minutes until Golden crispy, remove from the oven and set aside to cool.
For the vegan mayo, add the spring onions, garlic clove, chickpeas, sun-dried tomatoes, Dijon and lemon juice into the blender, and process to combine.
Add the olive oil graduatelly until you get a perfect mayo consistence.
Warm a frying pan over médium heat with a drizzel of olive oil. Add the burgers and cook over low/medium heat for a few minutes on each side, until golden.
Clean the fresh veggies for the salad and add them to a bowl, together with a drizzel of extra olive oil and lime juice. Mix to combine.
Cut the piece of Mediterranean foccacia in halve and toast the slices for a few minutes on the same pan where you baked the burgers.
Spread some mayonnaise on the bread base, add the burger, top with a bit more of mayo, then add the chips and fresh greens salad, close with the foccacia top.
Serve warm or pack to go!
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