A delightful vegetarian creation! This artichoke burger is light and easy. The flavor of the purple cabbage is enriched by De Nigris Apple Cider Vinegar.
Ingredients for 1 Person
- 1 burger bun
- 7 oz artichokes, cleaned
- 7.5 oz potatoes
- salad leaves, to taste
- 1 tsp basil pesto
- 7 oz purple cabbage
- 2/5 cup De Nigris Apple Cider Vinegar
- 5 tbsp water
- 1 garlic clove
- Salt, to taste
- oil, to taste
- breadcrumbs, to taste
For the recipe
Slice the purple cabbage, place it in a bowl and add De Nigris Apple Cider Vinegar. Leave to marinate.
In the meantime, boil and peel the potatoes. When ready, leave to cool. Peel and slice the artichokes, place them in a pan with 3 tablespoons of oil and one garlic clove. Cook for about 3 to 4 minutes at medium heat, stirring frequently. Add water, salt and cover with a lid. Cook for another 10 minutes at low heating; check that the water does not absorb completely. When ready, leave to cool.
In a blender, add the artichokes and the potatoes and blend until smooth.
Make the burger (it may be more than one, depending on the size of the burger you want), the breading, and cook them in the oven or in a pan.
To compose your burger:
Cut the bun in half, add the salad, the artichoke burger, the marinated purple cabbage and top if off with a teaspoon of basil pesto.
