Servings:
6
INGREDIENTS
- -6 Mini vegan Burgers (5 if, like me, you get the first cutting wrong...:-P)
- -1 Pack of Gluten Free Focaccia Panito Probios
- -235g of boiled potatoes
- 150g of boiled beans (I use the beans but you choose -the variety you prefer)
- -2 tbsp EVO Oil
- -2 tablespoons fresh basil, Abundant Water
- -1 tablespoon chopped parsley
- -Salt and Pepper to taste
- -Curry powder to taste
INSTRUCTIONS
- Open the box of the focaccia Panito Probios: there are two inside. Obtain from each gluten-free bread 3 discs with a diameter of 5cm helping with a pastry cutter and cut them creating the two halves of the little „buns“.
- To make the basil cream, chop the boiled potatoes in a food processor with 1 tablespoon of olive oil, salt, pepper and a lot of fresh basil leaves. The result should be a green and fragrant cream with a sweet taste. Adjust the amount of basil used according to your personal tastes.
- Prepare the vegan burgers of beans reducing the beans into a cream with 1 tablespoon of extra virgin olive oil and 2 tablespoons of water (the mixer will help). Mix with the chopped parsley, salt to taste and sprinkle with curry.
Roll out the beans dough on a cutting board and cut 6 mini burgers with the same pastry rings used for the gluten-free bread. There will advance enough dough for a couple of mini veggie burgers ... if you keep them in reserve if someone brakes while cooking. - Grease a frying pan with oil and heat it well. Cook the mini bean burger just turning when the bottom has made a golden crust.
- Heat also the two halves of each disc of gluten-free bread and assembled each mini veggie burger by placing a thick layer of basil cream on each disk of gluten free bread and place in the center of the bean vegan hamburger.
- The Mini Veggie Burger with basil cream is perfect served hot (if necessary you can heat it briefly in the pan after assembly) but also enjoyable when served at room temperature for a party finger food.
