INGREDIENTS
- (Makes 4 burgers).
- For the burgers:
- – Quinoa 100 g.
- – Scorching 200 cc.
- – Turkish lentils 1 cup.
- – Mushrooms 8 items.
- – Olive oil.
- – Breadcrumbs 2-4 tbsp.
- – Curry 1 cda.
- – Egg 1-2 unit.
- – Flour 0000, 2 tbsp.
- – Paprika 2 spoons.
- – Salt, pepper and nutmeg to style.
- For the carrot mousse:
- – Carrots 3 items.
- – Heavy cream, milk or broth c/n.
- – Salt, pepper and nutmeg to style.
- For the purple cabbage pickle:
- – Crimson cabbage 1/4 unit.
- – Sugar 2 tbsp.
- – Apple cider vinegar 4 tbsp.
- – Salt to style.
- Further:
- – Hamburger buns 4 items.
- – Avocado 2 items.
LENTIL BURGERS with carrot mousse and cabbage pickles
PROCEDURE:
1. For the burgers, first wash the quinoa properly till no foam seems. Place it in a saucepan and cook dinner it within the broth. The quantity of broth needs to be double the burden of the quinoa
2. Prepare dinner the Turkish lentils till they’re properly cooked, as if it have been a pasta.
3. Reduce the mushrooms into brunoise (finely chopped) and sauté them in a sizzling frying pan drizzled with somewhat olive oil till they’re cooked via.
4. Combine the cooked quinoa with the cooked Turkish lentils, sautéed mushrooms, egg, flour and breadcrumbs. Season with paprika, curry, salt, pepper and nutmeg.
5. Assemble the burgers
6. Sear the burgers in a sizzling pan drizzled with somewhat olive oil till golden brown on each side. End cooking within the oven, preheated to 180°C for quarter-hour.
7. For the carrot mousse, peel the carrots and steam them till they’re cooked.
8. Course of it with heavy cream, milk or broth till you obtain a creamy texture.
9. Season to style, reserve within the fridge.
10. For the pickle, minimize the cabbage into julienne strips.
11. Marinate it with vinegar, sugar and somewhat salt for an hour
12. Reduce the buns and organize the new hamburger, carrot dressing, avocado and cabbage pickles.
