Lentil burger
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![Difficulty;]( "Difficulty;")
Difficulty
Very easy -
![Preparation time]( "Preparation time")
Preparation
10 minutes -
![Cooking time]( "Cooking time")
Cooking
45 minutes -
![Portions]( "Portions")
Portions
6 -
![Baking tin size]( "Baking tin size")
Baking tin size
Oven tray -
![Diet recipe]( "Diet recipe")
Dietetics
Yes -
![Vegan recipe]( "Vegan recipe")
Vegan
Yes -
![Vegetarian recipe]( "Vegetarian recipe")
Vegetarian
Yes -
![Without eggs]( "Without eggs")
No eggs
Yes -
![Without cooking]( "Without cooking")
No cook
No
Description
A homemade sandwich full of iron and good flavors without going to the butcher shop? Here are your wishes fulfilled!
Preparing these legume burgers is really simple and intuitive, ideal for those who follow a vegetarian or vegan diet. It is also possible to make them and keep them in the freezer for about 2 weeks waiting to be cooked in the oven or in a pan.
Ingredients
- 10,6 oz (300 g) of dried lentils
- 2 large carrots
- 1 onion
- 2 potatoes
- 1 celery stick
- Bread crumbs q.s.
- Flour q.s. (any type)
- Aromatic herbs and various spices
- Salt
- Extra virgin olive oil
Preparation
- Soak the legumes in water for as long as necessary.
- In a large saucepan, pour the legumes, cover them abundantly with water and add the carrots, onion, celery and potato (cleaned from the peel) together with a drizzle of oil, basil (and/or other herbs and spices) and salt.
- When the mixture is thoroughly cooked and dry, pour into a bowl and, with the aid of a whisk for dough or a fork, reduce to a pulp. Add a few tablespoons of flour if everything is too soft.
- Create medallions by compacting the mixture well and cover them with breadcrumbs. Bake, pan or keep them in the freezer for 2-3 weeks.
