{"id":930,"date":"2025-07-24T14:57:51","date_gmt":"2025-07-24T14:57:51","guid":{"rendered":"https:\/\/blogmimasaifigen.tucomercioenlinea.com\/?p=930"},"modified":"2025-07-24T14:57:52","modified_gmt":"2025-07-24T14:57:52","slug":"burgers-trigo-sarraceno-cocina-con-sentido","status":"publish","type":"post","link":"https:\/\/mimasaifigen.com\/blog\/burgers-trigo-sarraceno-cocina-con-sentido\/","title":{"rendered":"Burgers Trigo Sarraceno | Cocina con Sentido"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">RECETA&nbsp;BURGERS DE TRIGO SARRACENO Y ESPAGUETIS DE MAR&nbsp; CON PICLES Y SALSA DE REMOLACHA Y UMEBOSHI&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>INGREDIENTES&nbsp;<\/strong>para 4 personas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Para las hamburguesas<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 gr trigo sarraceno Mimasa en remojo 6 horas<\/li>\n\n\n\n<li>2 zanahorias ralladas\u00a0<\/li>\n\n\n\n<li>Aceite de oliva<\/li>\n\n\n\n<li>1 cp de jengibre en polvo Mimasa<\/li>\n\n\n\n<li>2 cp de c\u00farcuma en polvo<\/li>\n\n\n\n<li>10 gr de Alga Espagueti de Mar Mimasa en remojo 15\u2019<\/li>\n\n\n\n<li>1 cebolla cortada a daditos<\/li>\n\n\n\n<li>Agua<\/li>\n\n\n\n<li>Sal marina<\/li>\n\n\n\n<li>2\u00a0\u00a0cp de or\u00e9gano seco<\/li>\n\n\n\n<li>2 cp de perejil fresco picado<\/li>\n\n\n\n<li>Picles Mimasa para acompa\u00f1ar<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Para el Ketchup de remolacha<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 gr remolacha cocida troceada<\/li>\n\n\n\n<li>1 CS de zumo de lim\u00f3n<\/li>\n\n\n\n<li>1 CS de Tahin Mimasa<\/li>\n\n\n\n<li>1 cp\u00a0\u00a0rasa de Pur\u00e9 de Umeboshi Mimasa<\/li>\n\n\n\n<li>1 CS de aceite de oliva<\/li>\n\n\n\n<li>Agua<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>PREPARACI\u00d3N<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Lavar y escurrir el\u00a0<strong>trigo sarraceno<\/strong>\u00a0y batirlo con 50 cl. de agua, una pizca de sal, el jengibre, una cucharada sopera de aceite y la c\u00farcuma hasta formar una masa densa.<\/li>\n\n\n\n<li>Saltear la cebolla en una sart\u00e9n con un poco de aceite y una pizca de sal hasta que se ablanden.<\/li>\n\n\n\n<li>A\u00f1adir el\u00a0<strong>Alga Espagueti de Mar<\/strong>\u00a0picada en la sart\u00e9n y saltear 3 o 4 veces m\u00e1s.<\/li>\n\n\n\n<li>Mezclar el salteado con la masa de trigo sarraceno, las zanahorias crudas ralladas y las hierbas.<\/li>\n\n\n\n<li>Calentar la plancha y pincelar con aceite. Dar forma a la masa de hamburguesa, con las manos, y marcar en la sart\u00e9n por ambos lados.<\/li>\n\n\n\n<li>Hornear las burgers, a medio horno durante 10\u2019 a 180\u00ba.<\/li>\n\n\n\n<li>Servir las hamburguesas acompa\u00f1adas del ketchup de remolacha y\u00a0<strong>Picles<\/strong><\/li>\n\n\n\n<li>Preparar el ketchup de remolacha: colocar todos los ingredientes en el vaso de la batidora, excepto el agua.<\/li>\n\n\n\n<li>Batir bien y a\u00f1adir poco a poco el agua hasta obtener la consistencia fluida y homog\u00e9nea.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>RECETA&nbsp;BURGERS DE TRIGO SARRACENO Y ESPAGUETIS DE MAR&nbsp; CON PICLES Y SALSA DE REMOLACHA Y UMEBOSHI&nbsp; INGREDIENTES&nbsp;para 4 personas Para las hamburguesas Para el Ketchup de remolacha PREPARACI\u00d3N<\/p>\n","protected":false},"author":2,"featured_media":931,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[122],"tags":[],"class_list":["post-930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - 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