Super easy! A valid alternative to the classic meat burger or certainly a delicious idea for those following a vegan or vegetarian diet. To pair with Syrah, deep ruby red in color. It has a very intense aroma, dominated by spicy notes with hints of brambleberries, ripe sour cherries, leather, and fur. On the palate, it is soft, warm, and has a great tannic structure.
Prepare the lentil soup: in a saucepan, combine the dry lentils after washing them under running water.
Peel a carrot and cut it into small cubes. Wash the celery, remove the leaves and cut the stem into small 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 and cook for about 15-20 minutes, stirring occasionally.
Let the lentils cool slightly, then place them in a food processor. Add the breadcrumbs, a little salt, and paprika.
Blend until you achieve a thick consistency that is not too soft: if it is too soft, add a little more breadcrumbs.
Form the burgers using a pastry ring placed on a sheet of parchment paper. Put some filling in and level it out well. Remove the pastry ring.
Place the burgers on a baking sheet lined with parchment paper and drizzle with olive oil. Bake in a preheated static oven at 180° for about 20 minutes, flipping them halfway through.
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 breadcrumbs or wheat and prepare gluten-free lentil burgers.
Italy, 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 |
