1) 400 g cooked vanilla beans Feneos PGI
2) 1 egg
3) 100 g Parmesan
4) 1 clove of garlic
5) 5 large fresh basil leaves
6) 1/3 cup crushed toasted olive oil
7) 6-8 cherry tomatoes
8) 4 fresh basil leaves
9) 10 olives
10) 1 small onion

11) 2 tbsp. soup olive oil
12) 1 tsp. soup balsamic vinegar
13) salt - pepper
14) 4 round buns for burgers lettuce leaves

Chop the tomatoes, olives, onion and basil and add the olive oil and vinegar balsamico. Salt and keep aside.

Put in the kitchen or mullet 300 gr. from boiled beans, egg, parmesan cheese, garlic, 1/3 cup chopped toast and fresh basil and beat until we have a homogeneous mixture.

Melt in a bowl, with a fork, the remaining 100 g. beans and add the mixture from the moulti. Mix until we have a relatively tight dough. Pour the rest of the toast into a deep dish. Wetting our hands with some olive oil, we make the dough into 4 big burgers. Stir them with the toast and put them for 10 minutes in the refrigerator.

Put the pan to burn at high temperature. Pour 1-2 tablespoons of olive oil and in moderate heat fry the burgers by turning them on both sides for about 5-6 minutes until the surface is brown. Heat the burger buns lightly and cut them in the middle. Place a lettuce leaf on the bottom bread roll, top the bean burgers and finally the fresh tomato sauce. Cover with the top of the bun.







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