CANNELLINI BEANS VEG BURGER AND DAIKON FRITES


by Beatrice

CANNELLINI BEANS VEG BURGER AND DAIKON FRITES

(for 4 people)

INGREDIENTS:

  • 200g of Amìo’s dried cannellini beans
  • ½ onion
  • 1 egg
  • 3 pcs. of sliced bread
  • Parsley
  • Salt to taste
  • Pepper to taste
  • Extra virgin olive oil to taste
  • 1 spoon of flex seeds
  • Breadcrumbs q.s.
  • 4 pcs. of whole burger bread
  • Salad
  • 2 tomatoes
  • 1 cucumber
  • 4 slices of grilled eggplant
  • Vinegar to taste
  • Mayonnaise
  • 2 Daikons
  • Black sesame seeds q.s.

PROCEDURE

  1. The night before the preparation, soak the cannellini beans in cold water for 12 hours, then rinse them under tap water and put them in a pot with about ½ liter of water for every 100g of product, bring to the boil before covering, then simmer for 50/55 minutes, salting at the end only, with a teaspoon of rock salt to make them softer.
  2. Put the baked beans in the mixed, along with 1 egg, 3 pcs of sliced bread, half an onion, a bit of oil, salt, pepper, and parsley to taste. Blend the whole preparation until you get a quite enough compact solidity to make some burgers. Add the flex seeds and stir with a spoon. Put the compound in the refrigerator for about 30 minutes.
  3. Meanwhile, peel the Daikon and cut it in slices, and then make some large matchsticks out of it.
  4. Arrange the Daikon matchsticks on a baking tray with 3 spoons of oil and put in the oven at 190° C, flipping from time to time until they’re slightly browned.
  5. Get back to the beans compound, make 4 burgers out of it and wipe them in the breadcrumbs, then cook in a pan with a bit of oil for 5 minutes for each side.
  6. While the burgers are cooking, cut the eggplant in slices and grill it on each side, then dress with oil, salt, vinegar and set it aside. Cut the tomato in slices, and the cucumber as well, after having peeled it.
  7. Now that all the preparations are done, you just have to compose the burgers: slightly heat up the cut-in-half bread, lay a salad leaf down on it, along with the cannellini beans burger, an eggplant slice, a tomato one, cucumber to taste and some mayonnaise.
  8. Take the Daikon frites out of the oven, salt and sprinkle them with the black sesame seeds.
  9. Serve the veg-burger with the Daikon frites.

Since I’m vegetarian, I’m always looking for tasty and funny recipes to replace meat, and so this cannellini beans burger is such a great solution!

Legumes in general are really ideal for this kind of preparation, likewise chickpeas or lentils are great to create some pretty tasty burgers.

I love stuffed buns, especially during this season, and these delicious Burgers are healthy and cruelty free as well, great served both warm and cold, perfect for a picnic too!

Indulge yourselves with the side vegetables, raw and crispy, or just grilled and tasty, they’ll enhance this bun even more!

To give a “strong touch” to this recipe, just replace the mayonnaise with some mustard!

Beatrice, Italian with a French heart, author of the blog Crème de Cassis, I write about food and I take pictures of it.

Vegetarian for ages, a sweet tooth through and through, I talk about meat-free recipes, getting my inspiration from ingredients and gastronomic cultures.
As a good vegetarian, legumes are at the base of my diet, I love to cook them, eat them, and show their full potential.
When I'm not in the kitchen or behind the camera I'm a mother and educator, trying to combine passion and work to the fullest.