OPENING TIME: FROM MONDAY TO FRIDAY 8:30AM – 12:30AM AND 2:30PM – 6:30PM, SATURDAY 8:30AM -12:30AM

 

VEGETABLE BURGERS

INGREDIENTS: for 4/6 people

2 carrots

2 zucchini

300 g of green beans

250 g of potatoes

80 g grated cheese

80 g of pecorino cheese

2 eggs

50 g of minced parsley

1 clove of garlic

Nutmeg, salt, pepper q.b.

To bread:

400 g of breadcrumbs (for celiacs)

2 eggs

Salvagno extra virgin olive oil for cooking

Salvagno Green sauce to serve

 

METHOD:

Boil the potatoes in salted water for about 35-40 minutes. Once cooked, peel them and pass them in a potato masher, transferring them in a large bowl.

Clean and cut the remaining vegetables, then boil them in boiling salted water and drain them very well (it is essential that they do not release water), so that they remain dry.

Add the boiled vegetables to the mashed potatoes, add the finely chopped crushed garlic, the grated parmesan, the grated pecorino cheese, the grated nutmeg, the eggs, the minced parsley, the salt and the pepper.

Mix the ingredients. You will need to obtain a compact and workable compound with your hands; if it is sticky or soft, add some breadcrumbs to obtain the consistency indicated.

Form some burgers that you will pass in the egg slightly beaten and then in breadcrumbs and cook them in a pan with hot Salvagno extra virgin olive oil and brown them turning them on both sides.

Place the burgers in a baking sheet on baking paper, and keep them warm.

Serve the hamburgers while still warm with a salad season with Salvagno Green sauce and Salvagno extra virgin olive oil.

Back To Top