Not even a shadow of meat, but an inviting texture and generous filling with fresh vegetables and sauces: Joe Bastianich's veggie burger holds its own against the Black Angus patty served in his restaurants. Here is the recipe from the book “I'll Give You America. Italy-New York, 50 Recipes Round Trip."
*Photo of the burger on the cover for representative purposes
Joe Bastianich's “meatless” burger
If there is anything that Joe Bastianich has never made a secret of, it is his passion for meat, whether it is barbecued or inserted into burly, towering buns. It is no coincidence that the well-known restaurant entrepreneur's smashburger represents a cult for fans of the genre (here is the original recipe for replicating it at home).
The American dream, however, is no longer just carnivorous. The alternative “for everyone” winks at the veg world and proposes a filling equally inviting for the presence of beans and lentils, with which to compose a 100% green meatball: Bastianich illustrates the process step by step in a book we recommend ("Te la do io l'America. Italy-New York, 50 recipes round trip,” published by Rizzoli).
For meat lovers, there is always the Black Angus Patty (available at Mercato Centrale in Rome, Milan and Florence and at Joe's American Smashburger, a new Milanese opening), nicely smashed on the griddle to raise the bar of crispiness. Those who want instead to try their hand at the plant-based version (also available in the aforementioned establishments, with a varied and inclusive menu) for a homemade dinner can follow the recipe included in the book, which offers a wide assortment of comfort foods, from Avocado Toast to Caesar Salad.
The recipe for the veggie burger
Ingredients
- 4 ready-made hamburger buns (choose a high-quality artisan bun if possible)
- 130 g of boiled soy beans
- 130 g boiled beluga lentils
- 130 g of cooked amaranth
- 100 g compact tofu, well drained
- The tip of 1 teaspoon of paprika
- Extra virgin olive oil
- Salt
- Pepper
For the filling, to taste:
- Ketchup
- Mayonnaise
- Mustard
- Lettuce
- Tomatoes
- Pickled gherkins
Procedure
Pour the legumes, amaranth, well-drained tofu, paprika, a pinch of salt and pepper into a blender.
Blend the ingredients to a uniform mixture and then shape into burgers weighing 120 g each.
Cook 4 minutes per side in a skillet with hot oil until golden brown (gently turn the burger with a paddle, being careful not to flake it).
Fill buns, top with sauces to taste, and serve. Omitting the mayo makes a vegan burger, for those who follow a diet free of animal derivatives.
