Method
Prepare the veg burger mincing the spinach, crushing the potatoes and the beans in a bowl. Add the breadcrumbs, our, salt and pepper and work vigorously until the mixture is homogeneous. Let it rest in the refrigerator for 20 minutes; proceed to form the hamburgers.
Clean the Jerusalem artichokes, cut into slices and fry with oil in a non stick pan; once golden, add a ladle of warm water and continue cooking until soft and whip with the stick blender to make it creamy. Clean and cut the mushrooms, saute? them in a pan with oil, taking care of keeping them crispy.
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In a frying pan with little oil, fry the onion thinly cut and once golden add the Organic Datterini Passata with white truffle “Il pregiato” and cook about 15 minutes without the lid, reducing the sauce a lot. Cook the burgers in a frying pan with a little oil and heat the bread into the oven.
Then proceed to the composition of the sandwich to serve: spread both slices of bread with Jerusalem artichoke cream, lay the burger on top, then the mushrooms and the white truffle sauce.
Clean the Jerusalem artichokes, cut into slices and fry with oil in a non stick pan; once golden, add a ladle of warm water and continue cooking until soft and whip with the stick blender to make it creamy. Clean and cut the mushrooms, saute? them in a pan with oil, taking care of keeping them crispy.
ilpomodoropetti.com pettirossoblog.com
In a frying pan with little oil, fry the onion thinly cut and once golden add the Organic Datterini Passata with white truffle “Il pregiato” and cook about 15 minutes without the lid, reducing the sauce a lot. Cook the burgers in a frying pan with a little oil and heat the bread into the oven.
Then proceed to the composition of the sandwich to serve: spread both slices of bread with Jerusalem artichoke cream, lay the burger on top, then the mushrooms and the white truffle sauce.
Ingredients
4 cereal buns for hamburger
350 g of Organic Datterini Passata with white truffle “Il pregiato”
2 boiled potatoes
500 g of cooked spinach
350 g of cooked pinto beans
2 tablespoons breadcrumbs
1 tablespoon our
1 Jerusalem artichoke
120 g of chanterelles
Extra virgin olive oil
Salt
350 g of Organic Datterini Passata with white truffle “Il pregiato”
2 boiled potatoes
500 g of cooked spinach
350 g of cooked pinto beans
2 tablespoons breadcrumbs
1 tablespoon our
1 Jerusalem artichoke
120 g of chanterelles
Extra virgin olive oil
Salt
