Very easy! A valid alternative to the classic meat burger or certainly a tasty idea for those following a vegan or vegetarian diet. Pair with Syrah, ruby red in color. On the nose, very intense aroma, dominated by spicy aromas and hints of blackberry, ripe black cherries, leather, and fur. In the mouth, it is soft, warm, with great tannic structure.
Prepare the lentil soup: in a pot, combine the dried lentils after washing them under running water.
Peel a carrot and dice it. Wash the celery, remove the leaves, and dice the stem.
Place the carrots and celery in the pot, then add the tomato puree. Cover with at least 2 glasses of water and season with extra virgin olive oil. Cook for about 15-20 minutes, stirring occasionally.
Let the lentils cool slightly, then place them in a food processor. Add the breadcrumbs, a pinch of salt, and paprika.
Blend until you achieve a thick and not too soft consistency: if necessary, add a bit more breadcrumbs.
Form the burgers using a pastry ring placed on a sheet of parchment paper. Add some filling and level it well. Remove the pastry ring.
Place the burgers on a baking tray lined with parchment paper and drizzle 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 on the spot.
In case of allergies, it is possible to use gluten-free or wheat breadcrumbs and prepare gluten-free lentil burgers.
Italia, 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 |
