A truly irresistible bean burger that hides a double anti-waste soul.
First I wanted to use whole broccoli in all its parts, without throwing away the stems, but finding a creative and really tasty use for this red bean burger.
In addition, the bunk cooking technique allows you to take advantage of the heat from the boiling of the beans to steam the broccoli. The double basket also allows you to diversify cooking times. Keeping the stems longer and in the lower basket, in fact, you will obtain a tender consistency, perfect for the anchovy cream at the base of the burger.
Instead, a few minutes in the upper basket will be enough to cook the broccoli tops, leaving them slightly crunchy, perfect in combination with a fresh citronette.
This recipe is also part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.
post made in collaboration with Click – accendilucegas.it
ingredients for 2 people
WHAT
- 80 g of dried red beans (or 240 already cooked)
- 1 egg
- a clove of garlic
- 1 teaspoon of paprika
- breadcrumbs to taste
- 1 whole broccoli of 350/400 g
- 1 organic lemon (untreated peel)
- 6 anchovies in oil
- 2 tablespoons of extra virgin olive oil
- 150 g of stracchino
- 2 hamburger buns
- Salt and Pepper To Taste
HOW TO PREPARE THE BEAN AND BROCCOLI BURGER
First I took care of the red beans which, if purchased dry, will be soaked and cooked 50/60 minutes in plenty of lightly salted water.
20 minutes from the end of cooking the beans, I placed my bamboo steaming baskets (but you can also use those made of glass, metal or other materials).
On the lowest shelf I arranged the broccoli stalks, washed and cut into chunks. After 10 minutes I added the second basket, this time with the broccoli tops, and I finished cooking the beans.
I drained the beans and blended them with an egg, a peeled and cored clove of garlic, salt, pepper and paprika. Then I mixed with breadcrumbs, just enough to obtain a malleable mixture which I divided into two parts giving the shape of two patties. On a baking sheet covered with parchment paper, I placed the two red bean burgers and baked them in the oven for about 2o minutes at 200 °.
In the meantime, I seasoned the broccoli tops with oil, lemon juice, I scratched the zest using a zester (in order to sprinkle the vegetable only with the yellow part of the lemon, which for this must be untreated on the surface) , I salted and peppered.
With the stems, on the other hand, I made a cream, blending with anchovies and a pinch of pepper. If you want to give more color you can add some spinach leaves.
For a vegetarian version you can replace the anchovies with two tablespoons of gomasio, salting the cream with an extra pinch of salt.
Once the burgers were cooked, I assembled my burger buns, with a base of stem cream, the vegetable burger, the creamy stracchino and the lemon-scented broccoli.
Click.
On the contrary, Click.