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Anna Chiarini: Pumpkin & Cannellini Beans Burger with Walnut / Cilantro Pesto, Apples and Topinambur Chips with our Family Reserve Arbequina EVOO

* Meatless burgers being a boring alternative only for those avoiding meat is in the past. This vegan burger doesn’t pretend to replace the meat burger 1:1, but the the main characteristics of the burger experience are there: delicious flavor, chewiness, succulence and tenderness.

Additionally the combination of the ingredients in the patty creates a desired umami feeling. Cannellini beans are rich source of protein and fiber. They provide a good amount of minerals like iron and calcium, as well as magnesium, potassium, phosphorus, copper and manganese.

Pumpkin is rich in fiber, vitamin C, vitamin E, iron, folate and especially beta-carotene. Betacarotene is a powerful antioxidant and the body converts it into vitamin A.

INGREDIENTS

Reserva Familiar Arbequina

  • 8 Burger buns (of your choice; medium size)
  • 1 Apple (sliced)
  • 1 Shallot (small)
  • 8 leaves Lollo rossa lettuce (or a red lettuce variety of your choice)
  • 8 leaves Lollo bionda lettuce (or a green lettuce variety of your choice)To taste – Micro greens

*Pumpkin & Cannellini Beans Patties:

  • 400 g = 15 oz Pumpkin
  • 350 g = 12 1/3 oz Cannellini beans
  • 100 g = 3 1/3 oz Red bell pepper (finely chopped)
  • 20 g = 3/4 oz Shallots (finely chopped)
  • 40 g = 1 1/2 oz Buckwheat flakes
  • 15 g = 1/2 oz Create The Super Mousse (for juiciness)
  • Extra virgin olive oil: Castillo de Canena Family Reserve Arbequina
  • To taste – Turmeric powder
  • To taste – Salt

*Walnut / Cilantro Pesto:

  • 70 g = 2 1/2 oz Walnuts
  • 50 g = 1 3/4 oz Cilantro
  • 10 ml = 3/4 tbsp Lemon juice
  • Extra virgin olive oil: Castillo de Canena Family Reserve Arbequina
  • To taste – Salt

*Topinambur Fries:

  • 200 g = 7 oz Topinambur
  • Extra virgin olive oil: Castillo de Canena Family Reserve Arbequina
  • To taste – Salt

PREPARATION

*Pumpkin & Cannellini Beans Patties:
Soak the cannellini beans overnight. Boil in salted water until soft. Puree roughly in a blender. Cut the pumpkin into pieces. Place it on a baking tray. Bake for about 20 min at 180°C (360° F) in the oven. When soft and ready, remove the peel and set aside. Puree roughly in a blender.

In the meantime caramelize onions. In a bowl fold the beans, pumpkin, buckwheat flakes, shallots, red bell peppers, Create The Super Mousse, turmeric and olive oil. Season to taste and form the patties.

Place the patties on a baking sheet and bake at 180°C (360° F), or until the tops of the patties look golden brown and are beginning to crack slightly.

*Walnut / Cilantro Pesto:
Combine walnuts, cilantro, olive oil, lemon juice and salt in a blender and process until homogenous, but not too smooth.

*Topinambur Fries:
Preheat the oven to 180°C (360 °F). Peel and wash the topinambur. Then cut into thin slices. Blanch the topinambur chips for 2 minutes in boiling water, rinse with cold water, then pat them dry with a paper towel.

Line a baking tray with parchment paper. Lay the topinambur slices on the parchment paper. Drizzle with olive oil. Bake for about 25 minutes until the chips are golden brown. Peel the shallot and slice in half lengthwise. Separate the layers from each other. Caramelize them slightly.
Assemble the burger as in the photo or to your liking.

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