Vegetarian Burger

To prepare the vegetarian burgers start by soaking the black chickpeas for at least 34 hours 1. Then drain them, rinse them and cook them in plenty of water 2 for about 1 hour to 1 1/2 hours until tender. Once cooked 3 drain them and let them cool slightly.

Meanwhile, take care of the asparagus. First cut off the woody ends, then peel them 4 and slice into rounds 5; you can use the peels to make a mineral-rich vegetable broth. In a pan pour about 1 1/2 tbsp of oil, add a clove of garlic and let it turn golden. Then add the asparagus 6, lower the heat and let them cook for 5–6 minutes over low heat.

Meanwhile grate both the zucchini 7 and the carrot, peeled and trimmed beforehand 8, using a coarse grater. After the 6 minutes of cooking the asparagus, add the carrots and zucchini to the pan as well 9. Salt, pepper and cook everything for another 7–8 minutes until the vegetables are very tender.

Once cooked, remove the garlic clove 10 and let the vegetables cool slightly. At this point the chickpeas will be cool: put them in the jar of a food processor 11 and blend them until they become a powder 12.

Transfer the chickpea purée into a bowl, add the warm vegetables, the grated Grana Padano 14 and the chives finely chopped 15.

Then add about 2 1/4 tsp of oil 16, mix first with a spatula and then work the mixture with your hands 17 until you obtain a compact dough 17. Take 1/4 of the mixture (about 3.5 oz / 100 g) and place it inside a 3 in diameter ring mold 18.

Using the back of a spoon press the mixture 19 to compact it. Repeat the same operation until you form all 4 vegetarian burgers. At this point heat a pan, add the remaining oil and use it to cook the burgers. Once placed 21 wait about 2–3 minutes until a golden crust forms.

Only now can you flip them using two spatulas 22 and finish cooking on the other side for another 2 minutes. Once flipped, also add a slice of cheese on top of each burger 23, this way the cheese will melt just right. Once cooked move the burgers to a plate 34.

Slice the tomatoes 25, then take the buns, split them in half 26 and toast them for a few moments in the pan, just long enough to make them crispier, with the crumb side facing down 27.

At this point all you have to do is assemble your vegetarian burger: place a lettuce leaf on the bottom of the bun, then place the vegetarian burger 28, the tomato slices seasoning them lightly with salt, and close with the top of the bun 29. Serve your vegetarian burgers 30 while still hot to fully enjoy their flavor!