A meat-free burger with a bite.
Combining two kinds of legumes gives this recipe from Hamburger Gourmet some complexity.
Bean and lentil burger recipe
Serves 4
Level of difficulty: 2/3
Bean and lentil burger recipe
Try the flavourful bean and lentil burger by David Japy, Elodie Rambaud and Victor Garnier. Photo / David Japy
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Preparation time: 45 minutes plus soaking time for beans and lentils
Buns ingredients
- 4 home-made or bought buns
Patties ingredients
- 150g white beans
- 100g brown lentils
- Salt 1 pinch
- 1 onion, diced
- Olive oil, drizzle
- 1 egg
- Sea salt a few pinches
Sauce ingredients
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- 100g ricotta
- Parsley, chopped, 6 leaves
Toppings
- Mesclun salad — a large handful
Method
- Make the buns as described on page 14 or use ready-made buns.
- Soak the beans and lentils for 1 hour before cooking. Cook in separate saucepans in salted water for 30-40 minutes, or until soft. Drain, then set aside to cool. Saute the onion in a frying pan with a little olive oil. Add the onion to the cooled lentils and beans in a food processor bowl and pulse until well combined. Add the egg and process further.
- Form 4 patties and season them with sea salt.
- Sauce: Combine the ricotta with the parsley.
- Put the patties on a lightly greased baking tray and cook them for 10 minutes in an oven preheated to 170C.
- Cut the buns in half horizontally and toast them for 2 minutes under the grill. Spread the cut side of the bun heels with the ricotta-parsley sauce, top with the patties and the mesclun, then cap off with the crowns.
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