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cook ware
DUROMATIC® pressure cooker

Recipe

Mushroom & bean burgers
with mashed cauliflower

medium

APPROX. 50 mins

Enough For

4 persons

Cookware

cook ware

Nutritional Value

1524 kJ / 364 kcal (Per person)

Ingredient

  • Carbohydrates 48 g
  • Sugar 25 g
  • Fat 31 g
  • Protein 28 g

Allergens

  • Gluten
  • Nuts
  • lactose
  • mustard
  • pulse

Cooking Equipment

Ingredients

Mashed cauliflower

  • 18 ounces cauliflower Wash, trim and cut into pieces
  • 11 ounces potatoes that remain firm when cooked peel, cut into cubes
  • 6 1/2 ounces natural greek yoghurt
  • 1 ounce butter
  • 2 squirt of lemon juice
  • 1 knife tip nutmeg ground
  • Sea salt and black pepper Freshly ground

Mushroom & bean burgers

  • 1 tbsp olive oil
  • 1 red onions (4 oz.) chop finely
  • 1 garlic cloves Crush
  • 9 ounces brown mushrooms clean, cut into the stems and quarter
  • 11 ounces cooked kidney beans
  • 2 1/2 ounces wholemeal oat flakes
  • 1 ounce pine nuts
  • 1 tbsp mustard
  • 1 tbsp tomato puree
  • 1 tbsp madras curry powder
  • 1 tsp sweet and hot paprika
  • 1 tsp salt
  • Pepper Freshly ground
  • 1 bunch parsley

Preparations

Mashed cauliflower

1. Put the cauliflower and the potatoes in a pan, cover with 100 ml of water and sprinkle with salt.

2. Cover the pan and cook for around 20 minutes until soft.

3. Drain the cauliflower and the potatoes in a colander, then return them to the pan. Use a hand blender to liquidise them into a smooth and creamy purée.

4. Stir Greek yoghurt, butter, lemon juice and spices into the purée and season to taste.

Instructions

Mushroom & bean burgers

1. Heat the olive oil in a non-stick frying pan.

2. Lightly fry the onions and garlic in the frying pan.

3. Then place on the trivet in the DUROMATIC® Comfort. Add the mushrooms and steam for at least 10 minutes, stirring occasionally, until the water seeps out and the mushrooms start to shrink. Set aside and allow to cool a little.

4. Put the mushrooms into a blender along with all the other ingredients. Blend into a smooth purée. The mixture should form a big clump. It doesn’t matter if there are still a few small lumps.

5. Wash your hands and shape the mixture into burgers.

6. Heat a non-stick frying pan, add a little oil and fry the burgers for 6-8 minutes until they are crispy on both sides.

Serving

Arrange the purée on a plate together with the burgers. Sprinkle with parsley to taste.

Origin

Lara Hüsler

medium

APPROX. 35 mins

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

1517 kJ / 362 kcal (Per person)

Ingredient

  • Carbohydrates 36 g
  • Sugar 13 g
  • Fat 17 g
  • Protein 17 g

Allergens

  • Gluten
  • Nuts
  • lactose
  • mustard
  • pulse

Cooking Equipment

Ingredients

Mashed cauliflower

  • 18 ounces cauliflower Wash, trim and cut into pieces
  • 11 ounces potatoes that remain firm when cooked peel, cut into cubes
  • 6 1/2 ounces natural greek yoghurt
  • 1 ounce butter
  • 2 squirt of lemon juice
  • 1 knife tip nutmeg ground
  • Sea salt and black pepper Freshly ground

Mushroom & bean burgers

  • 1 tbsp olive oil
  • 1 red onions (4 oz.) chop finely
  • 1 garlic cloves Crush
  • 9 ounces brown mushrooms clean, cut into the stems and quarter
  • 11 ounces cooked kidney beans
  • 2 1/2 ounces wholemeal oat flakes
  • 1 ounce pine nuts
  • 1 tbsp mustard
  • 1 tbsp tomato puree
  • 1 tbsp madras curry powder
  • 1 tsp sweet and hot paprika
  • 1 tsp salt
  • Pepper Freshly ground
  • 1 bunch parsley

Preparations

Mashed cauliflower

1. Place the trivet into the DUROMATIC® and just cover with water.

2. Put the cauliflower and the potatoes in a pan, cover with 100 ml of water and sprinkle with salt.

3. Close the lid and cook under pressure on setting 2 for 8 minutes.

4. At the end of the cooking time cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.

5. Drain the cauliflower and the potatoes in a colander, then return them to the pan. Use a hand blender to liquidise them into a smooth and creamy purée.

6. Stir Greek yoghurt, butter, lemon juice and spices into the purée and season to taste.

Instructions

Mushroom & bean burgers

1. Heat the olive oil in a non-stick frying pan.

2. Lightly fry the onions and garlic in the frying pan.

3. Then place on the trivet in the DUROMATIC® Comfort. Add the mushrooms and steam for at least 10 minutes, stirring occasionally, until the water seeps out and the mushrooms start to shrink. Set aside and allow to cool a little.

4. Put the mushrooms into a blender along with all the other ingredients. Blend into a smooth purée. The mixture should form a big clump. It doesn’t matter if there are still a few small lumps.

5. Wash your hands and shape the mixture into burgers.

6. Heat a non-stick frying pan, add a little oil and fry the burgers for 6-8 minutes until they are crispy on both sides.

Serving

Arrange the purée on a plate together with the burgers. Sprinkle with parsley to taste.

Origin

Lara Hüsler