Quinoa, ricotta and zucchini burger in a bun

Ingredients

For 1 serving

• Quinoa40 g
• Part-skim ricotta80 g
• Zucchini100 g
• Grana Padano10 g
• Egg whites30 g
• Breadcrumbs10 g
• Extra virgin olive oil2 teaspoons
• Hamburger bun1
• Tomatoes60 g
• Lettuce20 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Rinse the quinoa in a sieve under running water to remove its bitterness. Cook it in a small pan of boiling salted water over medium heat for 15 minutes, until the grains turn translucent and the little sprout shows; drain well and spread it on a plate to cool.
2. Meanwhile wash and trim the courgette and grate it on the coarse side of a grater; salt it lightly, leave it for 5 minutes, then squeeze out the water with your hands.
3. In a bowl mix the quinoa, courgette, ricotta, grated Grana Padano, egg white, breadcrumbs and a pinch of salt until the mixture holds together. With wet hands shape a burger about 2 cm thick.
4. Heat the extra virgin olive oil in a non-stick pan over medium heat and cook the burger for 4 minutes per side, until golden and it releases from the pan; turn it with a wide spatula.
5. Meanwhile split the burger bun and toast it in the pan or toaster for 1–2 minutes, until crisp. Wash the lettuce and slice the tomato into rounds.
6. Build the burger with the lettuce, the hot patty and the tomato slices.