Special
Red quinoa burger with hazelnuts
Ingredients
- 100 gr of red quinoa
- 100 gr of purple potatoes
- 100 gr of yellow carrots
- 20 gr of corn flour
- 20 gr of toasted hazelnuts
- Dry santoreggia
- Garlic and bay leaf
- Salt and pepper
- Extra virgin olive oil
Times
- Time: average
Features
- BLAST CHILLING
- SHOCK FREEZING
Difficulty
- Average
Proceeding
Rinse the quinoa thoroughly under running water, toast briefly and cook for 15 minutes in water equal to twice its weight. At the end of cooking the water will be completely absorbed; salt and leave to rest in the pan for another 15 minutes.
In a pan sauté the carrots, cut into small cubes, with garlic, bay leaves and a little oil. Steam the potatoes and reduce them into puree.
Add quinoa, carrots, potatoes, finely chopped hazelnuts, corn flour, santoreggia, salt and pepper.
To facilitate the preparation of the burgers, insert the dough into Fresco® and set the blast chilling function for 15 minutes. Form balls with your hands and flatten them to turn them into burgers. Bake the hamburgers 5 minutes per side in a pan with extra virgin olive oil and bake for another 10 minutes at 180°C.
In a pan sauté the carrots, cut into small cubes, with garlic, bay leaves and a little oil. Steam the potatoes and reduce them into puree.
Add quinoa, carrots, potatoes, finely chopped hazelnuts, corn flour, santoreggia, salt and pepper.
To facilitate the preparation of the burgers, insert the dough into Fresco® and set the blast chilling function for 15 minutes. Form balls with your hands and flatten them to turn them into burgers. Bake the hamburgers 5 minutes per side in a pan with extra virgin olive oil and bake for another 10 minutes at 180°C.
Tips
After cooking, cool the burgers in Freddy with the function of blast chilling for 25 minutes or proceed to freezing for about 45 minutes. If you prepare them in abundance you will always have your burgers in the freezer and, if necessary, you will have to regenerate them in the oven for a few minutes.