Broccoli and bean burger

Burgers made with broccoli, white beans and couscous and stuffed with burrata, tomato slices, watercress and lettuce leaves are a vegetarian delight.

Ingredients

Main course For 4 people

250 g of broccoli

1 spring onion

2 cans of Soissons beans of 400 g

2 eggs

50 g of couscous

1/2 teaspoon of cayenne pepper flakes

½ teaspoon of salt

3 tablespoons of olive oil

2 burrata

2 tomatoes, e.g. green zebra

4 lettuce leaves

5 g of watercress

2 tablespoons of aged balsamic vinegar

How to proceed

Preparation:

approx. 30 minutes

Grate the broccoli with the rösti grater into a bowl. Chop the spring onion and add it. Drain the beans and let them drain, then blend them with the eggs. Add the couscous, cayenne pepper and salt to the mass and mix everything with the broccoli. Form 8 compact burgers of approx. 8 cm Ø.

Heat the oil and brown the burgers on both sides for 6-8 minutes. Halve the burrata. Cut the tomatoes into slices. Place 1 burger on the plates with the salad leaf, the tomato slice, half burrata and garnish with the watercress. Salt everything and sprinkle with balsamic vinegar then cover with a second burger.

Useful tips

Do you have a lot of watercress left over? Try a cress butter to spread on bread or to enjoy with a nice steak. Slowly melt 50-100 g of butter, then let it cool. Coarsely chop the watercress and mix it with the butter and a pinch of fleur de sel. The butter can be kept in the fridge for a week.

To prevent the burgers from breaking when turning them, check first that they come off the bottom of the pan well and that that side of the burgers is crispy, golden and tender. You may be interested to read mandarin marmalade recipe/ polenta gnocchi with gorgonzola recipe/ Carrot and mandarin soup recipe/ homemade pomegranate liqueur recipe.