Tag: burger

aubergine and dried tomato burger, an irresistible meatless dish – Italian cuisine reinvented by Gordon Ramsay

THE aubergine and dried tomato burger they represent an excellent variation on classic meat burgers. This vegan recipe, easy and quick to prepare, requires the use of few, but genuine and healthy, ingredients. Even though it is a dish without meatthe dish offers taste, flavors and refinement, delighting everyone’s palate, not just lovers of vegan cuisine.

Kale Burger – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First, clean the black cabbage leaves by removing the core, then cut them coarsely.

Rinse well, then blanch for 5 minutes in lightly salted boiling water, then drain.

Heat 1 drizzle of oil in a non-stick pan with the garlic, then add the cabbage, let it flavour, stirring for a few minutes, then remove the garlic and season with salt.

While the cabbage is cooking, drain the chickpeas well and blend them roughly together with salt, lemon and 2-3 tablespoons of oil.

Combine the chickpeas, cabbage and egg yolk in a bowl, season with salt and pepper and mix, then add the breadcrumbs: you should obtain a firm and malleable mixture, but not too dry.

Let a drizzle of oil heat up in a non-stick pan (you can use the same one in which you flavored the black cabbage leaves) and create the burgers in it using a pastry cutter of approximately 8 cm, compacting them well with the back of a spoon.
Cook the burgers for 3 minutes on medium heat, then turn them gently with a spatula and let the second side cook for another 2-3 minutes.

The black cabbage burgers are ready, all you have to do is serve them.

Mushroom Burger – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First clean the mushrooms and cut them into pieces, then peel the onion and chop it.

Sauté the onion in a non-stick pan with garlic and oil, then add the mushrooms, season with salt and pepper and cook (it will take about 10-15 minutes, depending on the size of the mushroom pieces).

In the meantime, drain the chickpeas well, put them in a blender with the parsley and a drizzle of oil and blend.

Once cooked, remove the garlic and coarsely chop the mushrooms.

Add the chickpeas and mushrooms to a bowl and mix.
If necessary, add 1-2 tablespoons of breadcrumbs, enough to make the mixture malleable, but not too dry.

Form the burgers and coat them in breadcrumbs.

Finally, cook the burgers over medium heat with a drizzle of oil in a non-stick pan, browning them on both sides, about 10 minutes on the first side and 5 on the second.

Your burgers are ready to be served on a plate, but if you want to put them in a sandwich like I did, prepare the other ingredients.
Wash and clean the lettuce and tomatoes, cut the sandwich and stuff it, obviously also adding the burgers.

The mushroom burgers are ready, at this point all you have to do is serve them.