- chicory (puntarelle) 300 g
- Grated Pecorino cheese 50 g
- loaf bread 4 slices
- Milk 50 ml (1/5 cup) • 49 kcal
- Garlic 1 clove
- Extra virgin olive oil
- Peanut seed oil
- fine salt and pepper to taste
Chicory mini burgers are a delicious and tasty dish, ideal not only for vegetarians but also for those looking for an alternative to the classic meat burger. In our version, chicory is sautéed in a pan with extra virgin olive oil and garlic, then mixed with bread and grated pecorino cheese, which will enhance the typically bitter flavor. Once a homogeneous mixture is obtained, form some delicious burgers and fry them until lightly browned. It's a simple and satisfying main course that you can serve on any occasion together with crispy baked potatoes and delicious sauces. So let’s find out how to make perfect chicory mini burgers by following our recipe step by step.
How to make Chicory Mini Burgers
Clean the chicory, rinse it under cold running water and cut it into thin strips (1).
Collect the chicory in a pan and add the garlic, a drizzle of extra virgin olive oil and a pinch of fine salt. Put on the fire and let it dry for about 10 minutes (2).
Meanwhile, cut the bread into cubes, wet them with milk (3) and let them soften well.
Collect the dried up chicory in another bowl and add the bread, well squeezed, the grated pecorino cheese and a pinch of ground pepper (4). Mix well until the mixture is firm and homogeneous.
Form small round patties, then lightly crush them and make discs of about 5 centimeters in diameter (5).
Cover the mini burgers in the breadcrumbs (6).
Heat plenty of peanut seeds oil in a pan, arrange the burgers and fry them until lightly browned (7).
Drain and let the mini burgers dry on absorbent kitchen paper (8).
Serve the chicory mini burgers still hot (9).
How to store Chicory Mini Burgers
Chicory mini burgers can be stored in the refrigerator for 2-3 days, in a special container with an airtight seal.