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Vegetarian Burger with Vellutina beans

How to make bean burgers: the vegan hamburger recipe

  • Main Dishes
  • Serves: 4
  • Difficoltà Low
  • 50 minutes
  • Rich in proteins

INGREDIENTS

  • 400 g of Vellutina beans Colfiorito®
  • 4 leaves of lettuce
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 5 eggs
  • 2 tablespoons of chickpea flour
  • 2 tablespoons of oatmeal
  • 1/2 teaspoon of cumin powder
  • salt
  • pepper, ground fresh
  • 1 teaspoon smoked paprika
  • powder seed oil, for frying
  • 4 slices of cheddar cheese
  • 4 sandwiches with sesame
  • 50 ml of milk
  • 1 teaspoon of butter
  • 2 teaspoons of mayonnaise

NUTRITIONAL VALUE

Nutritional value for each portion:

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AVERAGE VALUE PER 100g
Calories 471 cal/1970 kJ
Protein 21,5 g
Fat 28 g
Carbohydrates 33,1 g
Fibers 5,4 g
Cholesterol 326 mg

PREPARATION

Preparation time: 30 min
Cooking time: 20 min

 

Soak the beans for 8 hours. The next day, cook the beans for 1 hour. Wash and dry the lettuce leaves. Peel and chop onion and garlic. Heat the olive oil in a pan and brown the chopped onion and garlic over moderate heat. Warm fairy. Pour half of the beans in a bowl, add 2 eggs and reduce all in puree. Add the rest of the beans, the chickpea flour, the chopped onion and garlic and mix well. Incorporate oat flakes, cumin, salt, pepper and paprika. Form 4 burgers with moist hands. Heat the seed oil in a large frying pan and let the vegetarian burgers sweeten for 5-8 minutes on both sides. Put a slice of cheese on each burger, cover the pan and let it melt over moderate heat. Cut the rolls in two parts and roast them a little on the side of the cut. Beat the remaining eggs with milk, salt and pepper and cook in a teaspoon of butter in a second pan.

Spread a little mayonnaise on the bottom of the sandwiches and fill with a leave of lettuce, a hamburger and scrambled eggs. Cover with the second part of the sandwiches and serve immediately.