Fava Bean Burger

Name: Fava Bean Burger
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 8
Ingredients: Fava bean peels 0.9 lb; Pecorino Romano PDO cheese grated 0.8 cup; Bread multigrain 6 oz; Eggs 1; Mint to taste; Fine salt to taste; Black pepper to taste; Breadcrumbs to taste; Fava beans shelled 2 cups; Extra virgin olive oil 2 ¼ tbsp; Lemon juice ½; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Mixed salad to taste; Pecorino cheese Tuscan semi-aged 7 oz; Cereal grain buns small 8

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412

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 412
Carbohydrates g 46.3
of which sugars g 3.8
Protein g 18.9
Fats g 16.8
of which saturated fat g 7.09
Fiber g 7.1
Cholesterol mg 62
Sodium mg 1185

Difficulty: Easy
Prep time: 50 min
Cook time: 5 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Picture this: you're at an Italian picnic, savoring a fava bean burger. Really, it’s all about the fresh air and vibrant flavors. This fava bean burger recipe is pretty special—because it uses the whole broad bean, including the pods. Yup, those tender baccelli that usually get tossed out. Here, they're turned into mouthwatering patties. It is all about Italy's zero waste vibes. For sure.

The beans offer this moist texture and earthy taste, which—let's be honest—pairs perfectly with pecorino cheese. You can melt it on top or just layer it in. Whatever works. Pecorino's this classic Italian cheese that makes these vegetarian fava bean burgers way, way better. And people swap cheeses depending on the region. Add herbs from the garden too. Really, the key idea is simple: use what you have, and let those flavors shine.

So... When broad beans are in season, Italians go wild with recipes like this. These homemade fava bean burgers utilize every part of the bean—so, so nutritious without any waste. Pairing them with a broad bean cream? Seriously good. It gives a creamy finish, and the cheese gets that golden crust in the pan. Who doesn't love that? Perfect for sharing at a picnic with some salad, or as a quick, healthy fava bean burger. And look, you can switch up the toppings or add herbs like basil or mint for that extra fresh kick.

This isn't just any plant-based burger. Nope, it's a slice of Italian tradition with a modern twist on sustainability. People who are all about good food and cutting down waste are gonna love this. It's always really satisfying and packed with flavor. Plus, it makes a conscious choice for anyone wanting to showcase sustainable cooking. By blending traditional elements with zero waste, it not only respects Italian culinary roots but also embraces today’s values of sustainability and creativity in the kitchen. Which is great.

INGREDIENTS

412

Calories per serving

Ingredients for 8 mini burgers: Fava bean peels 0.9 lb (400 g); Pecorino Romano PDO cheese 0.8 cup (80 g) - grated; Bread 6 oz (170 g) - multigrain; Eggs 1; Mint to taste; Fine salt to taste; Black pepper to taste; Breadcrumbs to taste

for the sauce: Fava beans 2 cups (300 g) - shelled; Extra virgin olive oil 2 ¼ tbsp (30 g); Lemon juice ½; Garlic 1 clove; Fine salt to taste; Black pepper to taste

for the buns: Mixed salad to taste; Pecorino cheese 7 oz (200 g) - Tuscan semi-aged; Cereal grain buns 8 - small

Preparation

How to prepare Fava Bean Burger

To prepare the fava bean burger, first remove the string from the pod 1. Open it and extract the fava beans. To obtain 300 g, you will need 1 kg of fava beans. Then take 400 g of the pods and blanch them in hot water for about 15 minutes 3.

Drain them and let them cool slightly 4. Transfer them into a mixer container 5, add the bread cut into cubes 6,

the grated pecorino cheese 7, mint leaves 8, the egg 9

and the salt 10. Blend everything until you get a homogeneous consistency 11; check the consistency of the dough, and if it's too moist, add more pecorino or breadcrumbs. Transfer to a bowl, cover with plastic wrap 12, and place in the refrigerator to firm up for about half an hour.

In the meantime, focus on the sauce. Blanch the fava beans for a few minutes 13, then drain them 14. Let them cool slightly, then peel them 15.

Transfer the fava beans into a mixer glass, add lemon juice 16, minced garlic clove 17, salt, and pepper 18.

Pour in the oil in a thin stream while blending with an immersion blender 19, until you get a smooth cream 20. Cover with plastic wrap and set aside until use. Take the dough and make 8 small burgers, to do this take a portion 21

and shape it with your hands to give it the classic burger shape 22. Coat the fava bean burger with breadcrumbs 23 and continue this way until all are formed 34.

Heat some oil in a pan, then cook the burgers 25 on both sides until golden brown 26. Then cut the pecorino into thin slices and place it on top of the burgers 27.

Halve the buns 28, place a little mixed salad on the base 29 and the burger with pecorino 30.

Add a generous tablespoon of fava bean sauce 31 and close the bun 32. Continue this way until all the buns are formed and serve them 33.

Storage

The fava bean sauce can be stored in the refrigerator for 2 days.

The burgers can be stored in the fridge for 1 day. They can be frozen either raw or cooked.

Advice

For an alternative cooking method, bake the burgers in a fan oven at 392°F for 18-20 minutes, drizzling them with a generous amount of oil. In the last minutes, you can add the cheese to melt/gratin.

Instead of fava beans, you can also use pea pods.

For the translation of some texts, artificial intelligence tools may have been used.