Super easy! A valid alternative to the classic meat burger or definitely a delicious idea for those following a vegan or vegetarian diet. Pair it with Syrah, a ruby red wine. It has a very intense aroma, dominated by spicy notes with hints of blackberry, ripe sour cherries, leather, and fur. In the mouth, it is soft, warm, and has great tannic structure.
Prepare the lentil soup: in a pot combine the dried lentils after rinsing them under running water.
Peel a carrot and chop it into small cubes. Wash the celery, remove the leaves and chop the stalk into small cubes.
Add the carrots and celery to the pot, then add the tomato puree. Cover with at least 2 glasses of water and season with extra virgin olive oil and let it cook for about 15-20 minutes, stirring occasionally.
Let the lentils cool slightly then place them in a food processor. Add the breadcrumbs, a bit of salt, and paprika.
Blend until you get a thick and not too soft consistency: in that case, add a little more breadcrumbs.
Form the burgers using a pastry cutter placed on a sheet of parchment paper. Add some filling and level it well. Remove the pastry cutter.
Place the burgers on a baking sheet covered with parchment paper and sprinkle with olive oil. Bake in a preheated static oven at 180°C for about 20 minutes, turning them halfway through cooking.
Syrah
Lentil burgers can be prepared in advance and reheated or cooked at the moment.
In case of allergies, gluten-free breadcrumbs or wheat can be used to prepare gluten-free lentil burgers.
Italy, Lazio
| Energy (kcal) | 156.05 |
| Carbohydrates (g) | 26.05 |
| of which Sugars (g) | 6.18 |
| Fat (g) | 1.05 |
| of which Saturates (g) | 0.15 |
| Protein (g) | 9.25 |
| Fiber (g) | 5.97 |
| Sale (g) | 0.08 |
