Very easy! A valid alternative to the classic meat burger or definitely a tasty idea for those following a vegan or vegetarian diet. To pair with Syrah, ruby red color. On the nose, a very intense aroma dominated by spicy notes and hints of blackberry, ripe sour cherries, leather, and fur. On the palate, it is soft, warm, with great tannic structure.
Prepare the lentil soup: in a pot combine the dry lentils after rinsing them under running water.
Peel a carrot and cut it into cubes. Wash the celery, separate the leaves and cut the stem into cubes.
Put the carrots and celery in the pot, then add the tomato puree. Cover with at least 2 glasses of water, season with extra virgin olive oil and cook for about 15-20 minutes, stirring occasionally.
Let the lentils cool slightly then put them in a food processor. Add the breadcrumbs, a little salt, and paprika.
Blend until you get a thick and not too soft consistency: if too soft, add a bit more breadcrumbs.
Form the burgers using a round cutter placed on a sheet of baking paper. Put some filling inside and level it well. Remove the cutter.
Place the burgers on a baking tray lined with baking paper and sprinkle with olive oil. Bake in a preheated oven in static mode at 180°C for about 20 minutes, turning them halfway through cooking.
Syrah
Lentil burgers can be prepared in advance and reheated or cooked at the moment.
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 |
