Lentil burger

Ingredients

• Cooked lentils (drained)400 g
• Rolled oats80 g
• Carrot (peeled)80 g
• Yellow onion60 g
• Wheat breadcrumbs50 g
• Sweet or smoked paprika5 g
• Extra virgin olive oil30 ml
• Fine salt4 g
• Ground black pepper1 g
• Fresh chopped parsley5 g

Allergens

Gluten

Method

1. Finely mince the onion and grate the carrot using large holes.
2. In a non-stick pan, heat 10 ml of oil and sauté the vegetables for 5-6 minutes until tender.
3. Rinse the lentils well and drain them thoroughly to remove excess moisture.
4. Coarsely blend 2/3 of the lentils with an immersion blender, leaving the rest whole to improve the final texture.
5. In a large bowl, combine the lentils (blended and whole), sautéed vegetables, oats, breadcrumbs, paprika, parsley, salt, and pepper.
6. Mix vigorously by hand and let the mixture rest in the refrigerator for at least 20 minutes; this allows the oats and breadcrumbs to hydrate, making the burger more stable.
7. Divide the mixture into 4 equal parts and form patties about 2 cm thick using a burger press or damp hands.
8. Heat the remaining 20 ml of oil in a pan over medium-high heat (approx. 170°C/340°F).
9. Cook the burgers for 4-5 minutes per side, flipping them gently with a wide spatula only once a golden brown crust has formed.
10. Serve warm after resting for 2 minutes to stabilize the internal structure.