So easy! A valid alternative to the classic meat burger or certainly a tasty idea for those following a vegan or vegetarian diet. Pair it with Syrah, ruby red in color. On the nose, a very intense aroma dominated by spicy notes and hints of bramble berries, ripe sour cherries, leather and fur. On the palate it is soft, warm, with great tannic structure.
Prepare the lentil soup: in a saucepan, combine the dried lentils after rinsing them under running water.
Peel a carrot and cut it into cubes. Wash the celery, remove the leaves and cut the stalk into cubes.
Put the carrots and celery in the saucepan, then add the tomato puree. Cover with at least 2 glasses of water and season with extra virgin olive oil, then cook for about 15-20 minutes, stirring occasionally.
Let the lentils cool slightly, then put them in a blade processor. Add the breadcrumbs, a little salt and paprika.
Blend until you get a thick consistency that is not too soft: in that case add a little more breadcrumbs.
Form the burgers using a ring mold placed on a sheet of baking paper. Put in some filling and level it well. Remove the ring mold.
Place the burgers on a baking tray lined with baking paper and drizzle with olive oil. Bake in a preheated oven in static mode at 180° for about 20 minutes, turning them halfway through.
Syrah
The lentil burgers can be prepared in advance and reheated or cooked at the moment.
In case of allergies, you can use gluten-free or wheat breadcrumbs and prepare gluten-free lentil burgers.
Italia, Lazio
| Energy (kcal) | 150.7 |
| Carbohydrates (g) | 24.5 |
| of which Sugars (g) | 3.64 |
| Fat (g) | 1.04 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 9.58 |
| Fiber (g) | 5.63 |
| Sale (g) | 0.06 |
