soy, mushrooms and quinoa burgers

  • Burger di soia, funghi e quinoa

INGREDIENTI

1 pack of  Soy granular Molino Rossetto
150 g of mushrooms
80 g of Quinoa grains Molino Rossetto
3 medium potatoes
black salt and Himalaya pink pepper
long radishes and some salad

PRODOTTI USATI

  • QUINOA GRAINS GLUTEN-FREE- 8.82 OZ (250 G) -
  • ORGANIC VEGAN SOY GRANULAR-GLUTEN-FREE-3.53 OZ  (100 G)

PREPARAZIONE

Pour soy granular in boiling water and Versate il granulare di soia in acqua bollente e lasciate rehydrate for 10 minutes. Drain it using a towel and let it cool.rinse quinoa and put it in a pot with some salted water and let it cook untili t completely absorbs water. Clean mushrooms and cook them on a pan with some oil and salt for some minutes, then blend them. Boil potatoes, mash them with a fork. Add in a bowl soy granular, quinoa, mashrooms and mashed boiled potato. Put some salt, some pepper and mix everything. Form burgers with a mold and put them on an oven pan. Drizzle with some oil and cook them in the oven at 180°C for 25 minutes. Serve with some salad and radishes, dressed with some salt, oil and lemon.
Picture and recipe of Pentagrammi di Farina: https://pentagrammidifarina.wordpress.com/2016/03/18/burger-di-soia-ceci-e-quinoa-rossa/