From today we change! We fill up on vegetables and legumes, to turn them into an irresistible lunch to bite into: the homemade veggie burgers they are the perfect solution, even for the little ones of the house, to enjoy all the freshness of the season. We should call them vegetable “burgers” – the suffix “hamIn fact, indicates the original meat – but we do not formalize ourselves: heat the bread, choose mustard or mayonnaise and get ready to taste it.
Even if they are winter vegetables, we can still take advantage of the frozen ones:spinach and broccoli burgers they are a delicate panacea rich in fiber and vitamins, and we combine them with rocket, radishes and tomatoes. Usually they are fried or made parmigiana, but today’s menu includes eggplant for hamburger: baked in the oven and mixed with chickpeas and spices are irresistible. Let’s move on to the energy of orange and try the pumpkin burger (yes, you can find it even now!) and Jerusalem artichoke, with turmeric, lots of aromatic herbs and guacamole.
Speaking of guacamole … we have transformed theavocado in a bun, in the literal sense of the word: it will replace bread in our original and unexpected “hamburger” filled with crunchy vegetables. The last recipe is a beet burgerand you can do it using the already boiled ones they sell at the supermarket: beans, paprika mayonnaise, crunchy carrots …
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Source: Vanity Fair