Summerish veggie burgers

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When food is fashion.

There is no doubt that to talk, write and blog about food is nowadays really fashionable. And no wonder if some dishes become way more “hip” than others. Surely you must have noticed how in the last couple of years restaurants specialized in serving burgers popped up like mushrooms after the rain in the forest. Nicely prepared with homemade bread, first quality meat original toppings, the burgers moved from being a low level fast-food dish to a gourmet treat.

And because we like fashion but we also love to re-interpret and re-invent it, today we share with you our own recipe of SUMMER VEGGIE BURGERS! Perfect for summer because full of seasonal vegetables, suitable for vegans, this versatile recipe is perfect for a lunch with friends, a barbecue on the terrace or just a quite evening staying in and watching a movie, like we did.

We served them with caramelized onions, homemade mayonnaise, a leaf of lettuce and a slice of tomato. And instead of the classic boring buns, we opted for choice with more ‘character’ and flavor: a “rustic baguette”. We prepared our sandwiches, opened a beer and positioned  ourselves on the couch watching the foodie-movie Chef!

Bon apetit!

Serves 8 burgers -Medium Difficulty- Prep time 1h

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You will need:

for the burger

  • 150 g bulgur;
  • 2 courgettes;
  • 4 carrots;
  • 1 red bell pepper;
  • ½ onion;
  • extra virgin olive oil
  • 200 g of bread crumbs for the mix + 100gr extra to coat the burgers.

to serve:

  • 1 big onion;
  • 1 tsp brown sugar;
  • some leaves of lettuce;
  • 1 tomato;
  • 1 egg and a yolk, fresh and at room temperature;
  • sunflower oil;
  • lemon juice;
  • bread (ciabatta, baguette…).

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How to:

1-the burgers

  1. wash and dry the vegetables;
  2. chop all the vegetables together (zucchini, carrots, red bell pepper and onion) very finely, possibly with a food processor or a blender;
  3. cook the vegetables in a pan with a tablespoon of olive oil for about 10’;
  4. in the meanwhile put the bulgur in a pot with 2 times the amount of water. Bring to boil and let cook on a low fire for about 10-15 minutes;
  5. mix the bulgur with the vegetables and the bread crumbs;
  6. use about 2 tablespoons of the mixture to prepare each burger, shaping it with your own hands;
  7. coat the burgers with the extra breadcrumbs and lay them over a oven-tray covered by baking paper;
  8. drizzle with olive oil and bake them at 180 degrees until golden brown;
  9. alternatively, cover them with film and freeze them. You can then bake them without thawing them.

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2-to serve:

  1. Caramelize the onions: slice the onion, then heat a saucepan with a tablespoon of olive oil. Add the onions and the brown sugar, and bring to a low heat. Let cook, mixing from time to time, until soft and brown. It is a long process, it can take you up to one hour. The more you cook them, the softer and sweeter they’ll become!
  2. Prepare the Mayo: whisk together the egg and the egg yolk for some seconds. While you continue to whisk the eggs, start to pour in the sunflower oil at the beginning drop by drop; when the eggs start to become more consistent, you can start adding the oil more rapidly, until the mayonnaise has reached the desired consistency. Season with salt and lemon juice to taste.
  3. Assemble your sandwich: cut your baguette or ciabatta in half then open it, lay a leaf of lettuce, a slice of tomato, the hot burger and top up with the caramelized onions and the home made mayo

mayonese

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