Drive away with green broad beans and ricotta
second courses from Italy - Piemonte
Pumpkin and rosemary lentil burger
Pumpkin and rosemary lentil burger
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
3, 2, 1 Meal Prep !! How many of you carry on with the weekly preparations? I often prepare meals in advance to have a better weekly organization. These burgers are born precisely for this reason, and above all, to vary the dish so as not to eat always and only and classic lentils. Prepare yourself with the pumpkin, the last 200gr that left me in the freezer but you can absolutely replace it with aubergines, courgettes, potatoes .. The imagination is yours. If you have never done meal prep I recommend you try. These are 120gr each and with these doses 5 came out
preparation
step 1
Soak the dried lentils for a whole afternoon and then cook them boiled for 15 minutes. I also thaw the pumpkin that I do not cook and that I will mince together with them.
step 2
In a nice large mixer I start to whisk the lentils, leaving a mixture that is not too smooth but 50 and 50. I remove half of it, and the rest the whisk together with the pumpkin, rosemary, salt and oil
step 3
I take the dough out of the mixer and move it to a bowl adding the breadcrumbs. My consistency was quite thick so 1 tablespoon was more than enough. With a pastry cutter I made 5 burgers of 120gr each. Here you have the choice, whether to cook or not
step 4
For convenience, I cook and cool down to freeze, so that if I decide to eat it, being already cooked, I will thaw it slowly, the night before for lunch. You can absolutely freeze even when raw and cook, however, from frozen so as not to release water
step 5
I brought this burger to work, thawed directly in the container. To complete I added salad, blackberries and blueberries. A simple but delicious dish