Autumn-Fall/Winter

Vegan cannellini and bell pepper burgers

Among the various healthy burger recipes, these vegan cannellini and bell pepper burgers are a real sweetness. Made with bell peppers baked in the oven,  they have an intense and delicate flavor at the same time. When in season, you can enrich this recipe with fresh basil and oregano.

The bell pepper is a vegetable with which, in Italy, especially in the South, we prepare many delicious recipes such as Caponata or Peperonata. It can be eaten cooked or raw (in this case, usually, under vinegar and cut into strips) because it is extremely versatile. It has a high content of antioxidants, beta-carotene and vitamins of the group C. Iron, magnesium and fiber still enrich a vegetable with many qualities. Very rich in vitamin C, the bell pepper is ideal in recipes like this to strengthen the taste.

 

Serves 2

Ingredients

2 organic bell peppers

80 g (3 oz) hazelnut flour, toasted

Pinch of sea salt

White pepper, to taste

250 g (9 oz) cannellini beans, canned

1 tbsp desalted capers

3 tbsp extra virgin olive oil

Pinch of sea salt

2 tbsp apple cider vinegar

 

Method:

  1. Clean the bell peppers and cook them in the oven with 2 tablespoons of oil, a pinch of salt and 2 tablespoons of apple vinegar.
  2. Once cooled, pour the bell peppers and all the ingredients in a blender and blend until a compact and creamy mixture is obtained.
  3. With moistened hands, form small balls and flatten them.
  4. Place the burgers in a pan, lined with parchment paper, and bake for ten minutes.

 

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