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Chickpea and real quinoa burger with avocado mayonnaise

second courses from Italy

Chickpea and real quinoa burger with avocado mayonnaise

Chickpea and real quinoa burger with avocado mayonnaise

vegetarian with gluten with eggs with lactose high in potassium high in phosphorus with good fats

ready in

2 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea and real quinoa burger with avocado mayonnaise

Recipe where organic chickens, rich in nutritional properties, combine with the fresh and healthy avocado and Quinoa Real, considered the best variety of around 200 existing in the Peruvian Andes. This basic Peruvian diet is rich in carbohydrates, proteins, fats, fibers and mineral salts and is naturally gluten free! Birch recipe for Ilcircolodelcibo

Chickpea and real quinoa burger with avocado mayonnaise step 1

step 1

The previous evening let the chickpeas soak in cold water (the soaking should last about 12 hours).

Chickpea and real quinoa burger with avocado mayonnaise step 2

step 2

After this time, rinse the chickpeas in the running water, then transfer them to a pot (preferably from the cake).

Chickpea and real quinoa burger with avocado mayonnaise step 3

step 3

Cover the chickpeas of cold water, and bring it all to the boil. Simmer it gently for about two and a half hours, stirring occasionally with a wooden spoon (do not salt the water).

Chickpea and real quinoa burger with avocado mayonnaise step 4

step 4

Drop chickpeas and fallen cool.

Chickpea and real quinoa burger with avocado mayonnaise step 5

step 5

Rinse the quinoa abundantly under running water (put it in a very thin mesh strainer) until the water is clear and completely free of foam.

Chickpea and real quinoa burger with avocado mayonnaise step 6

step 6

Cook quinoa in boiling vegetable broth for 15 minutes (grains must open by forming a light circle), then drain and cool cool.

Chickpea and real quinoa burger with avocado mayonnaise step 7

step 7

In a cooking robot put boiled chickpeas, quinoa chilled, egg, and two tablespoons of oil.

Chickpea and real quinoa burger with avocado mayonnaise step 8

step 8

Proceed to pulses by finishing everything finely. Transfer the mixture into a bowl, add the chopped parsley, the pounds in powder, mix well and salt rule.

Chickpea and real quinoa burger with avocado mayonnaise step 9

step 9

In a plate mix the grated pan with durum wheat semolina. Dampen your hands with cold water and create large dumplings with quinoa and chickpea.

Chickpea and real quinoa burger with avocado mayonnaise step 10

step 10

Pass in the mix of breadcrumbs and semolina, then transfer to a baking tray covered with baking paper and flatten a little with the palm of the hand, giving them the shape of a burger.

Chickpea and real quinoa burger with avocado mayonnaise step 11

step 11

Do this until the compound is exhausted (you will get about 8 large burgers).

Chickpea and real quinoa burger with avocado mayonnaise step 12

step 12

Put on the burgers with a string of extra virgin olive oil and cook in a hot oven at 180 ° for about 20 minutes (the burgher will change color and have a crispy crunchy crust).

Chickpea and real quinoa burger with avocado mayonnaise step 13

step 13

If desired they can also be cooked in a non-stick frying pan (4 minutes per side).

Chickpea and real quinoa burger with avocado mayonnaise step 14

step 14

While the burgers cook, they prepare the mayonnaise.

Chickpea and real quinoa burger with avocado mayonnaise step 15

step 15

Serve the hot burgers on a bed of salad mixed with valeriana, radicchio, and accompany them with the mayonnaise served avocado aside.

Chickpea and real quinoa burger with avocado mayonnaise step 16

step 16

Wash and play the avocado, cut it into small pieces

Chickpea and real quinoa burger with avocado mayonnaise step 17

step 17

Blend it in the kitchen robot with yogurt, lemon juice, oil and salt

Chickpea and real quinoa burger with avocado mayonnaise step 18

step 18

Proceed to the pulse, choosing whether to leave the sauce more rustic, or make it more velvety

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