Aluminum in the kitchen

Anti-waste Recipe: Vegetable burgers


  • 7 oz spinach stalks
  • 14 oz cauliflower cores
  • 7 oz cabbage cores
  • 7 oz broccoli cores
  • 4 eggs
  • 4 tablespoons of breadcrumbs
  • Half onion
  • Grated Parmesan
  • Evo oil
  • Salt
  • Pepper


Wash the scraps of all the vegetables and cut them into small pieces. Boil the water in a large pot and start boiling the cabbage. After about 5 minutes, add the cauliflower and broccoli and wait another 10 minutes. At the same time, in another pot, put the spinach, add water and salt and boil for about 10 minutes. Drain both pots and cook all the vegetables together, for about 5 minutes, in a pan with a drizzle of oil and half chopped onion. Once everything is cooked, let it cool before putting in a bowl together with 2 eggs, parmesan, breadcrumbs, salt and pepper. Mix the ingredients and create a dough to cool in the refrigerator for about 30 minutes.

After the required time, divide the dough into several parts and start making burgers. Dip in the remaining beaten eggs and breadcrumbs. Bake in a preheated oven for about 10 minutes at 121ยฐF in our lacquered aluminium tray (Handles Line). Serve the vegetable burgers hot.


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