Burger SOLO di Legumi (Ceci) - Vegan burger & Senza Glutine

Summary

In this video, the host demonstrates how to make a delicious legume-based burger, highlighting the versatility and ease of the recipe. Using ingredients like chickpeas, beans, garlic, and herbs, the burger mix is shaped into patties and pan-fried to create a crispy texture. The recipe avoids using potatoes or wheat flour, focusing on legumes for a protein-rich, vegan option. The burger can be customized with various herbs, spices, and sauces, making it a perfect, healthy alternative to a traditional burger. The host also emphasizes the importance of pan-frying for the best results.

Takeaways

• 😀 Use legumes like chickpeas, borlotti beans, azuki beans, or cannellini beans as the base for the burger.
• 😀 Fresh onion and dried garlic are optional but add flavor. You can also sauté the onion beforehand.
• 😀 Add salt, olive oil (about 40-50g), and legume flour to help bind the mixture and create a soft texture.
• 😀 The key to binding the burger mixture is the flour from legumes. If the mixture is too crumbly, add more flour.
• 😀 The burger mixture should be mashed or blended well, either by hand or with a food processor or hand blender.
• 😀 For extra flavor, add herbs like rosemary, curry, or ginger to personalize the burger.
• 😀 Soy sauce or tamari adds an umami flavor to the burger, enhancing its taste.
• 😀 When cooking the burger, pan-fry it to achieve a crispy crust and a soft interior, rather than baking.
• 😀 If the burger falls apart while frying, add more flour to help it hold together.
• 😀 Serve the burger on a bun or as part of a club sandwich with optional toppings like lettuce, tomato, and mayonnaise.
• 😀 Using canned legumes is a convenient option, just ensure they are well-drained to avoid excess moisture in the mixture.

Q & A

What types of legumes can be used in this burger recipe?

You can use chickpeas, borlotti beans, azuki beans, or cannellini beans, depending on your preference.

What is the importance of mashing or blending the legumes?

Mashing or blending the legumes helps break them down into a crumbly texture, which helps bind the burger together without the need for potatoes or other starches.

Can I skip using onions or garlic in this recipe?

Yes, you can skip the onions or garlic if you prefer, or you can sauté the onions beforehand if you find the raw flavor too strong.

Why is oil important in the burger mixture?

Adding oil to the mixture helps keep the burger moist and contributes to the soft and juicy texture, while also aiding in achieving a crispy exterior when pan-fried.

Can I use other types of flour instead of legume flour?

It is recommended to use legume flour in this recipe as it helps maintain the protein content of the burger, but you can experiment with other flours if necessary.

Why is it recommended to pan-fry the burger rather than baking it?

Pan-frying gives the burger a crispy exterior and keeps the inside soft, which is more difficult to achieve through baking. Baking tends to dry out the burger.

What should I do if the burger mixture starts to fall apart in the pan?

If the burger starts to fall apart, it's a sign that the mixture lacks enough binding flour. Simply add more legume flour to the mixture and try again.

Can I use canned legumes instead of dried ones?

Yes, you can use canned legumes instead of dried ones. Just be sure to drain and rinse them thoroughly before mashing.

What is the role of soy sauce or tamari in the recipe?

Soy sauce or tamari adds an umami flavor to the burger, enhancing the overall taste and contributing to a more burger-like flavor profile.

How long does it take to prepare the legume-based burger?

The entire process should take around 10-15 minutes, making it a quick and easy meal option.