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Grana PadanoGemüse

Chickpea burgers with Grana Padano and “popcorn”

Name: Chickpea burgers with Grana Padano and “popcorn”
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 4
Cuisine: Italian
Ingredients: 450 g soaked chickpeas (overnight); 40 g grated Grana Padano, over 16 months; 4 hamburger buns (80g each); 40 g Grana Padano cheese rind, over 16 months; 80 g spring leaf salad; 20 g of extra virgin olive oil; Salt & pepper

Mittel

4 per.

120 min

Chef Danilo Angé

Zutaten

450 g soaked chickpeas (overnight)

40 g grated Grana Padano, over 16 months

4 hamburger buns (80g each)

40 g Grana Padano cheese rind, over 16 months

80 g spring leaf salad

20 g of extra virgin olive oil

Salt & pepper

Zubereitung

STEP 1

Cover the soaked chickpeas with cold water and simmer for 1 1/2 hours then drain.
Blend half of them then mix in the rest of the beans, Grana Padano, salt and pepper.
Spread on a baking sheet to cool.

STEP 2

Scrape and brush the Grana Padano cheese rinds, cut them into small cubes then microwave them for 1 minute so that they will double in volume (like popcorn).

STEP 3

With the help of a pastry ring of the diameter of the buns, cut out the hamburgers from the chickpea mixture and fry them with a little oil until golden.
Cut the buns in half, toast them under the grill and serve with the chickpea burger, spring leaf salad and cheese “popcorn”.

Ein produkt mit kultstatus

geschichte und herkunft

Die g.U.

Italienische klassiker

Hauptgerichte

Frühstück und brunch

Mittag zum mitnehmen

Beilagen und Snacks

Zum teilen und aperitifs

Kombinationen

Lieferkette und tierschutz

Ökologische nachhaltigkeit

Ernährungserziehung

Die stiftung

Aufgaben: schutz und förderung

Hauptakteure: die mitglieder des konsortiums

Verwaltung und satzung

Ergebnisse: produktion und verbrauch

Produktinformationen

Nachrichten und presseraum

Archiv

Partnerships

Besondere projekte

Search

Chickpea burgers with Grana Padano and “popcorn”

Zutaten

450 g soaked chickpeas (overnight)

40 g grated Grana Padano, over 16 months

4 hamburger buns (80g each)

40 g Grana Padano cheese rind, over 16 months

80 g spring leaf salad

20 g of extra virgin olive oil

Salt & pepper

Zubereitung

Cover the soaked chickpeas with cold water and simmer for 1 1/2 hours then drain.
Blend half of them then mix in the rest of the beans, Grana Padano, salt and pepper.
Spread on a baking sheet to cool.

Scrape and brush the Grana Padano cheese rinds, cut them into small cubes then microwave them for 1 minute so that they will double in volume (like popcorn).

With the help of a pastry ring of the diameter of the buns, cut out the hamburgers from the chickpea mixture and fry them with a little oil until golden.
Cut the buns in half, toast them under the grill and serve with the chickpea burger, spring leaf salad and cheese “popcorn”.

Verwandte Rezepte

Kohl Wraps mit Grana Padano

Italianburger mit Grana Padano

Arancini-Reisbällchen mit einer Füllung aus Kürbis und Grana Padano

Club Sandwich

Ein Produkt mit Kultstatus

Der Grana Padano g.U.

Wissenswertes über Grana Padano

Das Konsortium Grana

Ein produkt mit kultstatus

geschichte und herkunft

Die g.U.

Italienische klassiker

Hauptgerichte

Frühstück und brunch

Mittag zum mitnehmen

Beilagen und Snacks

Zum teilen und aperitifs

Kombinationen

Lieferkette und tierschutz

Ökologische nachhaltigkeit

Ernährungserziehung

Die stiftung

Aufgaben: schutz und förderung

Hauptakteure: die mitglieder des konsortiums

Verwaltung und satzung

Ergebnisse: produktion und verbrauch

Produktinformationen

Nachrichten und presseraum

Archiv

Partnerships

Besondere projekte

Search

Chickpea burgers with Grana Padano and “popcorn”

Zutaten

450 g soaked chickpeas (overnight) 40 g grated Grana Padano, over 16 months 4 hamburger buns (80g each) 40 g Grana Padano cheese rind, over 16 months 80 g spring leaf salad 20 g of extra virgin olive oil Salt & pepper

Zubereitung

Cover the soaked chickpeas with cold water and simmer for 1 1/2 hours then drain. Blend half of them then mix in the rest of the beans, Grana Padano, salt and pepper. Spread on a baking sheet to cool.

Scrape and brush the Grana Padano cheese rinds, cut them into small cubes then microwave them for 1 minute so that they will double in volume (like popcorn).

With the help of a pastry ring of the diameter of the buns, cut out the hamburgers from the chickpea mixture and fry them with a little oil until golden. Cut the buns in half, toast them under the grill and serve with the chickpea burger, spring leaf salad and cheese “popcorn”.

Verwandte Rezepte

Kohl Wraps mit Grana Padano

Italianburger mit Grana Padano

Arancini-Reisbällchen mit einer Füllung aus Kürbis und Grana Padano

Club Sandwich

Ein Produkt mit Kultstatus

Der Grana Padano g.U.

Wissenswertes über Grana Padano

Das Konsortium Grana

450 g soaked chickpeas (overnight)

40 g grated Grana Padano, over 16 months

4 hamburger buns (80g each)

40 g Grana Padano cheese rind, over 16 months

80 g spring leaf salad

20 g of extra virgin olive oil

Salt & pepper

Cover the soaked chickpeas with cold water and simmer for 1 1/2 hours then drain.
Blend half of them then mix in the rest of the beans, Grana Padano, salt and pepper.
Spread on a baking sheet to cool.

With the help of a pastry ring of the diameter of the buns, cut out the hamburgers from the chickpea mixture and fry them with a little oil until golden.
Cut the buns in half, toast them under the grill and serve with the chickpea burger, spring leaf salad and cheese “popcorn”.