Time: 1 ora e 30 minuti
Difficulty: Media

The recipe of the sandwich with vegetarian chickpea burger is one of the most sought after because it is really suitable for everyone. You can add all the possible variations in the filling to make it unique and personalized.

Ingredients for 6 people

440 g special mix for lactose-free bread and pizza Molino Dalla Giovanna
60 g gluten-free white buckwheat flour
14 g fresh yeast
270 g water
70 g sunflower seed oil
5 g salt
Gluten-free rice and corn flour for dusting

For the Stuffing
Precooked chickpeas 500 g
Eggs (2 averages) 105 g
Mustard 25 g
Shallot 1
Fresh ginger (to be grated) 5
Breadcrumbs without gluten 80 g
It goes all the way up.
Black pepper q. b
Red tomato salad
Leaves of iceberg salad

Time: 1 hour and 30 minutes
Difficulty level: medium

Proceeding
Place the mix together with the buckwheat in a bowl and mix well with a whisk to oxygenate the mix.
Dissolve the yeast in a second bowl with the water, add it to the flour, knead vigorously with your hands or in a planetary until all amalgamate, then add the seed oil and continue to knead. Complete the dough with salt and work until you get a soft mixture to put in a bowl, wet the surface of the dough with water and let rise for 30 minutes, until it has doubled its volume.
In the meantime, prepare the hamburgers: first cut the pancarrè into cubes, then clean the shallot and slice it finely. Drain the precooked chickpeas from the preserving liquid and pour them into the mixer, also add the bread, beaten eggs and mustard.
Add shallots, grate ginger and salt and pepper to finish.
Blend all the ingredients until it is a homogeneous and rather compact mixture 
Transfer the dough into a bowl and add the breadcrumbs.
Now form the burgers: take a portion of dough of about 80g and shape it like a crushed meatball to be laid on a baking sheet covered with parchment paper. Once all the burgers have been formed, proceed with the cooking. Heat the oven to 180stara and lay the pan inside. Let cook for 10 minutes, then open the oven, turn each piece and control the cooking, then leave in the oven for 5 minutes more.
Take the dough to make the sandwiches and divide it into 80 g cakes, place on a baking sheet lined with parchment paper.
Let rise for about 45 minutes then bake in the hot oven at 230 º C for about 20 minutes. Once the cooking time has passed, remove from the oven and allow to cool on a raised baking pan for about 30 minutes before cutting horizontally in half.
Fill with salad leaves, sliced tomato seasoned with oil, salt and pepper, a chickpea burger, close the sandwich and serve.