Saffron Portobello Veg Burger
For the burger
- Parsley
- Rosemary
- Garlic and salt
- 1 sachet of Leprotto Saffron
- 50 g Chickpea flour
- 280 g yellow-fleshed potatoes
- 150 g Portobello mushroom heads (about 2)
- Salad
- Tomatoes
- Avocado
- Tropea onion
- Oil
- Sale
- Wash and steam the potatoes with a clove of garlic. Once soft, remove the skin and mash them well. Add the chickpea flour, rosemary, and...
- Wash and steam the potatoes with a clove of garlic. Once soft, remove the skin and mash them well. Add the chickpea flour, rosemary, and...
- Wash and steam the potatoes with a clove of garlic. Once soft, remove the skin and mash them well. Add the chickpea flour, rosemary, and...
Garlic and salt to taste.
Leprotto Saffron 1 sachet
For the sandwich
Portobello mushroom heads (about 2) 150 g.
Seasoning
Procedure
Wash and steam the potatoes with a clove of garlic. Once soft, peel and mash them well. Add the chickpea flour, rosemary, chopped parsley, salt, and saffron, previously dissolved in a drop of warm water.
Create burgers and cook in a pan for about 5 minutes.
Clean the mushroom heads and grill them, seasoning them with salt and rubbing them with a clove of garlic. Once they've lost most of their moisture, season them and fill the sandwich with a portobello mushroom head at the base, followed by all the side ingredients (mashed avocado, a layer of lettuce, onions, and sliced tomato) and the chickpea and potato burger. Continue with the vegetables, and finally, the second mushroom head to top.
The chef recommends:
For an extra touch, you can also add mustard sauce to the condiments.
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