VEGAN HAMBURGER

chef

Monica Copetti

Gluten-free

Gluten-free

Drain well the chickpeas and put them with a trickle of extra virgin oil in the mixer, until an average of solidity mixture is obtained. Put the mixture in a bowl with the rest of the ingredients. Adjust the burger solidity by using the Potato flakes.
Form the hamburger and cook it in a nonstick pan or in an oven at 170°C for 15/20 minutes.
Complete the hamburger adding salad, Mezzoro semi-dried tomato halves and stewed Tropea red onion.
Serve with parsley seasoned potatoes and Pizzicosa sauce.

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