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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alvarez1/5Beetroot and bean burger
For 4 burgers: 2 precooked beets, 220 g cooked cannellini beans, 180 g breadcrumbs, white pepper to taste, sage a couple of leaves, 2 tablespoons mayonnaise, paprika to taste, salad, 2-3 pickled tomatoes, 1 carrots, hamburger buns 4
Method: blend the beets with the well-drained beans and breadcrumbs, then add the chopped sage and pepper. Compact the dough and divide it into 4 portions, to form a uniform medallion. Cook it on a well oiled and hot plate. Toast the bread, season with the mayonnaise enriched with paprika, and complete with salad, tomatoes and carrots cut into strips. -
Natalia Gdovskaia2/5Spinach and broccoli burger
For 2 burgers: cooked spinach 100 g, broccoli 6, chickpea flour 4 tablespoons, onions 1, rocket, tomatoes 1, radishes 2-3, extra virgin olive oil 3 tablespoons, hamburger bread 2, salt to taste, breadcrumbs.
Method: blend raw or boiled spinach and broccoli for a few minutes, and mix them with the chickpea flour. Season with salt and form medallions, to be passed in breadcrumbs. Heat the oil in a pan and cook the burgers. In the same pan, toast the cut bread. Slice the onion and radishes, leaving the onion to soak for 10 minutes. Assemble the burgers completing with rocket, radishes and onions. -
Anna Blazhuk3/5Avocado burger
For 1 burger: 1 ripe avocado hass, 1 red onions, 1 zucchini, 1 salad tomatoes, 1 tablespoon cream cheese, 1 tablespoon apple cider vinegar, 1 pinch salt, wasabi the tip of a teaspoon
Method: thinly slice the courgettes (lengthwise) and onion, to marinate them in a mixture of vinegar, salt and wasabi paste. Leave to marinate for twenty minutes. Cut the avocado in half and remove the core, then remove the two whole halves from the shell, using a spoon. Spread the two cut surfaces with cheese and stuff them with tomatoes and marinated vegetables. Serve immediately.
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vaaseenaa4/5Pumpkin and Jerusalem artichoke burger
For 2 burgers: 200g boiled pumpkin, 300g boiled Jerusalem artichoke, turmeric to taste, 2 large spoonfuls of grated cheese, 2 spoonfuls of breadcrumbs, salt and pepper, mustard or a sauce of your choice, 1 bunch songino, onions, 2 hamburger buns
Method: blend pumpkin, Jerusalem artichoke, turmeric, cheese, salt and breadcrumbs to obtain a malleable mixture. Shape into medallions and cook them over high heat on a red-hot plate or in a pan with plenty of oil. Toast the cut bread and assemble the sandwich seasoning with mustard and songino. -
Westend615/5Eggplant and chickpea burger
Ingredients for 2 burgers: 400 g aubergines, 100 g boiled chickpeas, some parsley, half chilli, salt and pepper to taste, 1 clove garlic, panko for breading, 2 sandwiches, lettuce, 1 tomatoes, 2 tablespoons tahini, a few slices of pecorino cheese
Method: cook the aubergines in the oven at 160 ° C for about 45 minutes, then remove the pulp and blend it with the boiled chickpeas. Season with the tahini, salt and pepper, finely chopped parsley, finely chopped garlic. Once the dough is obtained, shape it in 2 portions and pass the medallions in the panko. Cook them in a pan over high heat. Assemble the sandwich by adding lettuce, pecorino and tomatoes.
Source: Vanity Fair
