Burger quinoa e broccoli con Brancaia Rosé

Quinoa and broccoli burger with Brancaia Rosé

QUINOA AND BROCCOLI BURGER 
The freshness and elegance of the aromas and fruity notes of Brancaia Rosé, a pure Merlot from our vineyards on the Maremma coast, blend perfectly with the delicate flavour and lightness of this dish.  

INGREDIENTS( for 2 quinoa burgers ) :
50g quinoa
100g broccoli florets
1/2 leek
A few thyme leaves
A pinch of salt
Pepper to taste
1 drizzle of EVO oil  

PREPARATION
Cut the leek into thin rounds and cook it over a low flame for a couple of minutes in a pan with a drizzle of oil. Boil the broccoli florets in plenty of salted water for about 10 minutes , drain them and let them cool completely in a colander. Boil the quinoa in the same water for about 15 minutes . drain it and let it cool.
Place the broccoli in a bowl and roughly mash with a fork . Also add the cold quinoa, the stewed leek, a pinch of pepper and the thyme leaves. Mix until you obtain a smooth and fairly consistent mixture . Add salt, form two burgers and leave them to compact in the refrigerator for at least an hour.
Heat a drizzle of EVO oil in a pan and cook the burgers for about 3 minutes on each side, turning them gently with a spatula, until golden.
Plate and serve the burgers while still hot , or use them to fill sandwiches, garnishing them with salad, tomato and sauces of your choice .  

SUGGESTION
If the burger dough is too soft, you can adjust it by adding a spoonful of breadcrumbs.  

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