- Single dish
- 45 min
Broccoli Burger with Nonno Nanni lactose free Robiola
8 mini hamburger buns (or 4 regular size)
800 g broccoli
500 g potatoes
50 g breadcrumbs
Nonno Nanni lactose free Robiola
10-12 cherry tomatoes
One clove of garlic
salt, black pepper
Nonno Nanni Lactose Free Robiola is a fresh, tasty cheese designed to meet the needs of those who are lactose intolerant.
Cut the tops off the broccoli, wash them and cut in half.
Peel and cube the potatoes. Pour a drizzle of olive oil into a frying pan and sauté a clove of garlic. Add the potatoes and cook for 5-10 minutes, then add the broccoli. Season with salt, pepper and marjoram to taste.
Cover the pan and add a little vegetable broth to help them cook.
Let it simmer for 20 minutes (until the potatoes and broccoli are cooked). Once the vegetables are cooked, pass them through a food mill and transfer the puréed mixture to a bowl.
Let it cool, then add the breadcrumbs and mix. Add the egg and mix again, then divide the mixture into four. Shape into burgers that will fit the buns you have. Heat a non-stick pan and cook the burgers for a few minutes on each side.
Slice the tomatoes and the hamburger buns. Spread the lactose free Robiola on one half of the bun, place the broccoli burger and tomato slices on top, then cover with the top of the bun.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola