Today I want to show you a way to enrich burgers with legumes that I find very interesting to incorporate this ingredient in a different way into our diet. The beneficial properties of legumes are well known and besides stews or salads there are other equally delicious ways to eat them.
I am very fond of making my own burgers at home. I like to control what my family eats. If you walk through the supermarket and pick up a tray of beef burgers, you will be surprised by the list of ingredients it contains. To give you an example of the ingredients of some beef burgers I saw today on the supermarket shelf: beef, water, vegetables, dietary fiber, dextrin, salt, spices, starches, vegetable extract, dextrose, antioxidants, sodium citrate, sodium ascorbate, preservative, coloring… I think after seeing this list it's worth spending a little time making homemade burgers, right?
Ceramic jar with lid Le Creuset, Le Creuset wooden board, Fleur de Ligne porcelain bowl Tokyo Design Studio and grill grill rectangular Le Creuset
Ingredients
- 300g freshly ground beef
- 200g cooked white beans
- 1 egg yolk
- 1 ripe tomato
- 4 slices of cheese
- 2 red onions
- 100ml Modena vinegar
- Salt
- Pepper
- 4 burger buns
- Olive oil
Preparation
- Peel the onions. Cut them into thin slices and put them in a bowl with a good pinch of salt and the Modena vinegar. Toss and let rest while you prepare the rest of the recipe.
- Place the ground beef, the cooked and drained white beans, the egg yolk, a pinch of salt and another of pepper in a bowl. Mix well using a fork while crushing the beans. It is not necessary to mash them completely; if some beans remain whole, nothing happens.
- Shape the burgers with the help of a burger press. With these quantities, you will get 4 nice burgers.
- Cook the burgers in a iron grill with a dash of olive oil.
- While the burgers cook, toast the bread. The KitchenAid toaster has a function to toast only the inside of the buns, so it is perfect for these preparations.
- Assemble the burgers by placing a slice of tomato at the base, then the burger, a slice of cheese and finally the drained onion.
Le Creuset wooden board, ceramic jar with lid Le Creuset, grill grill rectangular Le Creuset and KitchenAid Artisan toaster
Serve the burgers accompanied by a salad. In my case, I prepared it with arugula and parmesan.
Comments
Claudia said:
Hola Maria José, para hacer hamburguesas lo ideal es encontrar una carne que no sea totalmente magra, que contenga un poco de grasa pero tampoco en exceso. Por eso, deberías evitar lomos y solomillos (les faltará grasa).
Algunas partes que pueden resultarte interesantes de usar son la aguja, llana o espaldilla. A por unas ricas hamburguesas, ya nos contarás!
Claudia said:
Hola Maria José, para hacer hamburguesas lo ideal es encontrar una carne que no sea totalmente magra, que contenga un poco de grasa pero tampoco en exceso. Por eso, deberías evitar lomos y solomillos (les faltará grasa).
Algunas partes que pueden resultarte interesantes de usar son la aguja, llana o espaldilla. A por unas ricas hamburguesas, ya nos contarás!
MARIA JOSE said:
Buenos días!…Me gustaría saber, ya que en la carnicería se puede elegir la carne que deseas que te piquen, cual es la parte de la ternera mas recomendable para realizar estas suculentas hamburguesas…Espero pronto su respuesta. Un saludo, muchas gracias!!!…